Friday, August 23, 2013

Farm to table fresh at 1922 Starkey House Bed & Breakfast Inn along Seneca Lake: The Herb Garden


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.


Let's not forget parsely, both curly and Italian flat leaf. I have both and use them in soups, omelets, quiche, and of course, they make a lovely garnish to make your breakfast plate look pretty.



Rosemary is an herb that goes well with roasted meats and
poultry. I adds flavor to pan or oven roasted vegetables.
 The rest of the garden is coming along to here at the house. I have lots of tomatoes but they are taking their time to ripen. Cucumbers are especially tender and flavorfull. I have been enjoying them in my daily salads with fresh tomatoes, topped with all of my delicious herbs!