- Chard
- Mixed Greens
- European Cucumbers
- Nasturtium Flowers
- Baby Spinach
- Lemon Verbena
- Sage
- Rosemary
- Tarragon
- Thai Basil
- Oregano
- Chives
CSA Spring 2015 May 23: Artemisia, the genus name for tarragon, was of curiosity early on for its derived connection to the name of a goddess, Artemis; she was active and a huntress. Particularly interesting that one strength was regarding the healing of diseases in women. Tarragon has a few subspecies that can sometimes become confused, such as Russian tarragon vs. the French tarragon, which is what we propagate for you and others that value the particular flavor of this variety. Used in meat and egg dishes, it is also known for being an ingredient in classic Béarnaise sauce. We have used it in teas, salads, roasts, and quiches. Mike has daydreamed about incorporating it into a chewing gum; surprisingly it is used as a soft drink flavor in eastern Europe. There are plenty of herbs to enjoy, but wanted to be sure to suggest one of our all time favorite ways to use spears of rosemary: as mini shish kebabs. Using the cut end, pierce fruits and/or veggies, roast in the oven for about 20 minutes. Serve on a bed of rice. A fav combo: tomato, pineapple, sausage, green pepper, onion. Use any drippings to adorn the rice.