NEWSLETTERS
FAQs
QUICK TIPS
RECIPES
OTHER ITEMS


NEWSLETTERS
May 2010
December 2009
Fall 2009
July 2009
June 2009


FAQs

Why do you sell herbs in pots instead of fresh-cut?

Herbs in pots are a good way for people to get started cooking with herbs.   Instead of having to plan a recipe and run to the store for a specific packet of herbs (much of which often gets wasted), you can cut a few tablespoons’ worth from the pot on your windowsill or patio and experiment with it.  Even for experienced herb users, a pot near the kitchen is a good reminder to use those herbs!  Ultimately, we plan to sell both potted and fresh-cut, but potted was a good way for us to start out too.

Why do you sell your herbs in crated 4” pots?

Crated pots allow us to be flexible with our herb combinations, so we can tailor products to your interest and to what’s in season.  They also provide a way for us to offer our products in containers made from renewable materials.  EcoForms pots are made from grain husks (primarily rice hulls); the crates are made from pine. Currently some of the wood in our crates is certified by the Forest Stewardship Council; we are working to make sure all of it is, and to get it from local sources too.

What does it mean to say your herbs are organically grown?

We buy organic seeds wherever possible (ask about specific herbs if interested).  We use potting soil and fertilizer that are organic, which means they do not contain synthetic (i.e., petroleum-derived) chemicals or toxic ingredients.  Our business is so small that we are exempt from organic certification requirements, but we follow the National Organic Program guidelines.

Will I have to re-pot my herbs?

It depends.  If you cook with them frequently, you will probably be removing enough new growth to keep the plant small.  Even if you fall behind in your cooking plans, you can keep the plant a manageable size by pinching it off (i.e., removing the top part of the plant).  If you do find it necessary to re-pot your herbs, you can use the pot/crate combination for other house plants.  We also offer a return program if you can’t make use of the pots or crate; we hate to see waste!  Ask for details.

Do I need to fertilize my potted herbs?

If leaves start to look yellowish or growth seems sluggish, add some fertilizer.  Containers indoors shouldn’t need fertilizing more than every 4-6 weeks, and those on the patio not more than every 3-4 weeks.  As you may know if you do some gardening, fertilizers come with a ratio on their label that indicates the strength of major plant nutrients in that particular brand.  (If you have some “plant food” around for house plants, for example, it’s probably “8-7-6.”)  If you use a fertilizer greater than 10-10-10, we suggest diluting it to half-strength.  It’s best to be conservative with fertilizer on herbs because overdoing it can weaken their flavor.  We use a brand of “fish emulsion” liquid fertilizer because it is organic; it is 2-3-1 and we still dilute it to half-strength.


QUICK TIPS

Compact/Sweet/Summerlong Basil: Liven up your scrambled eggs with some fresh basil! Just add 1 T chopped basil and 1 T milk per egg, scramble, and top with shredded Parmesan.

Bounty Basil: Slice 4 large tomatoes and 2 cups fresh mozzarella into thick rounds. Top with fresh basil leaves. Drizzle with olive oil and add salt and pepper to taste for a simple side dish, appetizer, or snack.

Cinnamon Basil: Add 2 T basil to 2/3 c olive oil in blender, with salt and pepper to taste. Blend and store in jar. Use for frying apples and bananas or in apple pie filling.

Garlic Chives: Enhance your summer vegetables with some fresh chive butter! Just add 1 T chopped chives per ¼ c softened butter.  Add a dash of lemon juice and pepper; refrigerate.

Lemon Basil: Add 2 T chopped lemon basil to your favorite sugar cookie or pound cake recipe. Or, store ½ c lemon basil with 1 c sugar for 1 week, then strain. Use in tea etc.

Lettuce Leaf Basil: Stuff the leaves with chicken, carrots, bean sprouts, and other Thai favorites for some tasty lettuce wraps.  Top with lime basil or licorice basil for extra kick!

Licorice Basil: Add ½ cup basil (infused into 1 c boiling water, steeped for 10 min and then strained) per 2 cups pureed fruit in your favorite sorbet recipe.

Lime Basil: Add 2 T chopped basil to 1 c mayonnaise with 1 crushed garlic clove, juice and zest of 1 lime, and salt and pepper to taste.  Use with fish and on sandwiches.

Marseilles Basil: Make pistou (the French version of pesto) by crushing ½ c basil with 4 garlic cloves to make a paste. Add 1 c Parmesan, 1 lemon rind, and then 2/3 c olive oil.  (See July 2009 newsletter for more detail plus a recipe for accompanying zucchini fritters!)

Oregano: Drizzle tomato slices in olive oil, top with feta cheese and fresh oregano (1/2 T per tomato). Then toast in a broiler for a few minutes for an easy side dish or snack!

Parsley: Add a refreshing tang to your next salad by including fresh parsley, or use it on a sandwich instead of lettuce. Liven up cooked fish by sprinkling with fried parsley leaves.

Red Rubin Basil: Pack a jar with leaves and cover in heated (not boiling) white vinegar. Cover and let sit about 3 weeks. Strain and store in clean jar.  Use in dressings and marinades.

Sage: Add 1 t chopped sage to some boiled new potatoes and add butter, salt, and pepper to taste.

Thyme: Add several sprigs of thyme and some garlic to a 1:1 mixture of olive oil and lemon juice.  Marinate chicken in refrigerator, then grill or broil.


RECIPES
Spring 2010
Pizza Partners: Spring Garden Pizza
Three Amigos: Easy Quesadilla Pizza (see also Simplified Pad Thai recipe in our May 2010 newsletter)
Basil Lovers: Basil Use Tips (see also Simplified Pad Thai recipe in our May 2010 newsletter)
Morning Tea: Tea Preparation

Fall/Winter 2009
Pizza Partners: Easy Pizza Dough
Sunny Salad Mix: Quick Vinaigrette
Three Amigos: Winter Squash Enchiladas
Turkey Trio: Classic Herbed Stuffing

Summer 2009
Basil Lovers Market Meal: Lemon Basil Chicken, Strawberry-Basil Salad, and Fresh Bread with Red Rubin Basil Butter
Pizza Partners: Five Bean Salad, Marinara Sauce
Tuscany Trio: Italian Chicken Cutlets, Italian Dressing
Mediterranean Mix: Quick Vinaigrette, Wild Rice with Herbs, Sage Grilling Tip


OTHER ITEMS
Specialty Basil Guide