Finger Lakes Summer harvests include growing herbs for natural, fresh flavor to add in all food preparations. Fresh or dry, they will tickle your taste buds and have you coming back for more. Get to know and use herbs and fresh produce in place of packaged, processed food flavor enhancers.
I love cooking with fresh herbs straight from the garden. This year my pots and garden are filled with a little bit of some and a whole lot of others. Basil is my favorite. I use it in everything from
scrambled eggs to quiche.
|Fresh basil in the gardens at 1922 Starkey House|
I am so proud of my oregano. It is very robust in both fragrance and flavor. I have been using it in my omelets, quiche, and in fresh tomato sauce. I plan on freezing plenty of tomato sauce using my oregano for future personal use and guest breakfasts.
Lemon thyme grew so beautifully this year! I use it in chicken soup or sprinkle it over oven roasted vegetables like potatoes, zucchini, or beets.
|Lemon Thyme is a delicate, pretty herb whose flavor|
packs a punch. Lemony, but has its own distinct flavor, and
is great in soups.
|Fresh oregano in the garden at 1922 Starkey House.|
I use it fresh or dried, for flavor- enhanced sauces.
|Rosemary is an herb that goes well with roasted meats and|
poultry. I adds flavor to pan or oven roasted vegetables.
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