Harvesting Specialty Herbs
We have several different specialty herbs that will be available for you at the Farm Stand this weekend! In addition to the Italian basil that we’ve been harvesting for several weeks, we’ll have lemon basil, Thai basil, two different kinds of tulsi (or “holy basil”), and lemon balm. Lemon basil has a distinctly lemony flavor and scent that pairs well with summer fruits and makes a delicious pesto. Thai basil has a bolder flavor with more spice notes that is perfect for pairing with curries and stir-fries. Both tulsi basil varieties are great for making an aromatic and flavorful herbal tea and used either fresh or dried. Lemon balm has a citrusy and mint flavor that makes it a great substitute for mint. Use it to garnish desserts or infuse it into a refreshing batch of lemonade.
Our scallions are sizing up very well! This round is a variety called “White Spear” which is more heat tolerant and yields larger scallions. Though often mistakenly called “spring onions”, scallions are a specific type of onion cultivar that do not form a bulb at the root end. Spring onions are immature onions that are often picked during the spring in an effort to thin out onion plants and allow more room for the bulbs of the remaining onions to grow larger. Scallions have a mild oniony flavor that can be used in a multitude of recipes. You can expect them to make their way to the Farm Stand in early September!
In Season at the Farm Stand: Korean Melons, Okra, Eggplant, Zucchini, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Lemon Balm, Basil (Italian, Lemon, Thai, and Tulsi), Baby Butternuts, and Flower Bouquets and Stems
