This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe»») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard 1… Read More
This potage calls for a home-made stock, so save those vegetable trimmings!
Have you started your garden yet? Whether it’s a single pot, a collection of containers or a patch of soil, we have a wide assortment of healthy, well-grown plants ready to be transplanted. Come by and take a… Read More
Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented summer dish.
In our greenhouses, Chloe and Dylan have been designing imaginative, yet practical container herb gardens for home cooks. These themed pots, priced at less than $25, have been fast sellers at the farm this season. If you find them… Read More
This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More
Position Currently Filled Under the supervision of the Field Crew Manager, the Herb Chief is a full-time position responsible for the care and harvest of all the varied crops within the Herb Department. The Herb Department includes but… Read More