PUT HERBS IN ICE CUBE TRAYS AS FOLLOWS
Fresh herbs – I use this one all the time. I LOVE the Springdell herb garden. You pick the herbs from the garden, chop them up and put them in the cubes. Add oil and freeze. Remove the cubes and put them in a ziplock. Don’t forget to label them with what herb they are. I also like to do herb combos that I know I use together a lot for pasta sauces etc.
Simple syrup – I make a simple syrup out of equal parts sugar and water. Heat until the sugar has dissolved. You can freeze as is and just pop a cube into a beverage or you can steep the simple syrup with herbs or flavors too. I love to use mint from Springdell and let that steep. I let it sit in there until the syrup is cool, strain out the mint, freeze and I have cubes to use in my iced tea. Delicious.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
A good one for meatless Mondays, this one uses tomatoes, garlic, cabbage, sweet potato, and onions.
You can use bean sprouts, chopped cilantro, scallions, mint and/or Thai basil for garnish of the soup, so you don’t necessarily need all of these on your farmstand grocery list to make this hearty soup. It’s thick and rich and hearty with the help of some peanut butter, you won’t miss the meat.
These were quite yummy. Parmesan and Sharp Cheddar were the cheeses used to bring these flavorful pancakes to life. The bacon and chives also added boatloads of flavor.
Fresh ricotta cheese and mint are a fresh and lovely combo paired with the citrus and beet in this lovely salad.
