Drying herbs is just about as easy as it gets. You could honestly let most culinary herbs sit on your counter for a week, crumble them into a jar, and kiss McCormick goodbye. For those intent on preserving every last subtle flavor of their favorite culinary herbs, most pros recommend hanging herbs in a dry, dark location (hello pantry?). Here are some tips that delve into the details a bit more.
With the variety of herbs we grow here at the farm, you could be enjoying your own Italian seasoning, herb dry rub mixes, infused olive oils, compound butters, mint teas, and more all through the winter!
JUNE! When did that happen. Well, we are seeing the transition, lots of late spring veggies with the summer ones now in the ground! Chard and Kale are now prolific and super tender! This week’s member specials are one some salad greens (how many salads can you eat in a week?) and some processing greens.
Kati of course deserves her own paragraph. She patiently answered our questions as we rescued plants from her old kitchen garden (the Evon’s who built the barn and lived here for 2 years prior to our purchase had mistakenly tilled comfrey so plant material had to be rescued from the tangle as we enlarged the old pond). She led us to the fantastic network of trails Bill had created and their clan had maintained, each tour replete with the place names, introductions to neighbors and tutorials in local and natural history. Kati welcomed our herds and flocks to her grass– which we all loved, and came to the rescue when escapes or fence tangle occurred. How many romps in the woods has Kati enjoyed since her family moved here in the mid ’50s? Who knows but this indigenous knowledge helped us find the old rock walls which fast-tracked finding the line for our pasture perimeter fence.
The Elmers have been our go-to for the few but intense moments when we had to put animals down in emergencies. They, together with Kati and Rose Beatty, our forester, have all hosted tourists interested in the working landscape and college classes studying the Vermont food system. Pam, Jacob, MacKenzie and Cooper keep a close watch from across the street. Just the other night when we drove up to the South barn to check on Amelia who was farrowing, we put them in a tough position as they faced the ethical dilemma of calling farmers at 10pm or ignoring the fact that a car had driven down to the barn!
More fun greens this week. Lots of Chard and Kale, but it will be the last week for Broccoli Raab, the Choys and Mustard Greens and LOTS of lettuce, plan on some great salads for Memorial Day Weekend.
O Spring Greens, how we love you. All of your various textures, colors and tastes. Almost a dozen types of cooking and salad greens to choose from! And a new batch of Field Stone Farm Pizzas, which pair beautifully with salad or cooked greens!