Issue #15 September 14, 2016
Fennel or Celery
Green Beans or Eggplant
Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries
Cleome Tithonia Statice
September is a good time to dry a few herbs to enjoy through the winter. Many herbs are at their peak in terms of pungency, so here’s what information I was able to find.
AIR-DRYING: Works with oregano, thyme, marjoram, summer savory and sage. Hang small bunches in a well ventilated dark room away from light. Once dry, store in air tight jars, or freeze.
DEHYDRATING: You can use an electric dehydrator for just about any herb, but it is a must for those with thicker, succulent leaves such as basil, dill, lovage and parsley. If you have a gas oven with a pilot light, you can use your oven as a dehydrator.
FREEZING: Almost any herb can be frozen, with a few caveats. Dill, savory, marjoram and thyme can be frozen without picking the leaves off the stems. For other herbs, the stems should be removed. Just place on a baking sheet and freeze individual leaves or clumps. Store in plastic bags. Basil will discolor and is best blended with oil before freezing, or as pesto. Any herb can be blended with oil, then frozen, and you can make mixtures. Or, instead of oil, blend herbs with butter and freeze herbal butters!
MICROWAVE: This works with any type of herb, and since the drying happens so quickly, much of the color is retained. To dry herbs this way, line a plate with two paper towels, then scatter the herb leaves on top. Add another paper towel to cover. Then, microwave for one minute for heartier herbs, 40 seconds for delicate herbs. Check for dryness and continue at 20 second bursts until the herb crumbles easily. Herbs can be stored whole or ground into powders.
Potato and Squash Harvests
Just a little reminder, tomorrow, Thursday the 15th is our potato harvest! Show up at 9 in the
The squash harvest date has been bumped up because the squash and pumpkins are ready
sooner than we anticipated. The harvest will now take place at 1:00 on Wednesday the 21st!
Apple and Celery Salad with Gruyere
3 oz Gruyere
salt and pepper
1 tbsp white wine vinegar
1 small shallot, diced
1 tbsp walnut oil
1 tbsp sour cream or mayo
1 cup finely diced celery heart
2 crisp apples, unpeeled and diced
1/3 cup chopped walnuts or hazelnuts, roasted
2 tbsp chopped parsley or celery leaves
Dice cheese into small cubes and put in a large bowl. Season with a little oil and plenty of pepper. Cover and let stand at room temp 1 hour.
Combine vinegar, shallot, pinch salt and pepper in another bowl and let stand 15 minutes. Whisk in oil and sour cream. Add apple, celery and nuts to the cheese, pour over dressing, add parsley and toss well.
Roasted Pepper and Tomato Soup
about 3 pounds tomatoes, preferably paste
2 red peppers
2 1/2 onions, cut in half
one head garlic
1 1/2 tbsp olive oil
salt and pepper
2 tsp paprika
2 tsp dried basil
1 tsp dried oregano
1 tbsp maple syrup
2 1/2 cups water
1 cup milk
splash hot sauce
Heat oven to 400. Cut tomatoes, onions and peppers in half. Remove outer skin from garlic and slice off the very top. Place all on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 1 hour. Check to make sure onion and garlic don’t get too dark.
In a large pot using an immersion blender, blend the tomatoes, onions and peppers and 8 peeled garlic cloves, spices, milk and maple syrup. Simmer 5 minutes with the bay leaf and season to taste.
Recipe from Annie Metzger adapted from cearaskitchen.com
"A late summer garden has a tranquility found no other time of the year."
"By all these lovely tokens September days are here,
With summer’s best of weather And autumn’s best of cheer."
- Helen Hunt Jackson, September, 1830-1885