Herb (Flower) of the Week: Nasturtium

Herb (Flower) of the Week: Nasturtium

Nasturtiums are both a beautiful flower and a great addition to a meal. The flower has a similar peppery taste to watercress. Both the leaves and flowers of the nasturtium can be eaten raw. Popular recipes that use Nasturtiums include pesto, salads, infused vinegar,...
Herb of the Week: Winter Savory

Herb of the Week: Winter Savory

Winter savory is one of our newer perennial herbs! It has a lot of different uses and pairs well with meats and winter squashes. Click HERE to see some hearty recipes winter savory can be used in.  White Beans with Winter Savory Ingredients: 2 cans cannellini beans 1...
2021 CSA Week 20 Recipes

2021 CSA Week 20 Recipes

Caramelized Onion and Fennel Risotto INGREDIENTS 1 small bulb fennel, sliced thin 1 medium onion, sliced thin 1 tablespoon olive oil 3 tablespoons butter, divided (use Earth Balance to make it vegan) ¼ teaspoon sea salt ¼ teaspoon sugar 2 cloves garlic, minced 2 cups...
Herb of the Week: Rosemary

Herb of the Week: Rosemary

Rosemary is a savory herb that will pair well with your fall potatoes, squashes, and apples. It works great with other herbs like oregano, parsley, sage, and thyme. Cutting instructions: Cut little sprigs from different areas of the plant. You want the main stem to be...
Herb of the Week: Lovage

Herb of the Week: Lovage

Lovage leaves can be used as an herb and its seeds as a spice. It has a similar taste to celery with an anise flavor and is great in salads or chicken or fish dishes. It can be used as a substitute for parsley or celery, but has a stronger flavor so use less than the...