Chives – They are sweet and mild, and would make a wonderful chives/dill sour cream sauce over baked potatoes. With our dearth of onions, we will do our best to include as many onion family crops every share as possible. Common Roots Cafe on Lyndale Ave in South Minneapolis stirs fresh dill and chives into their Organic Valley cream cheese. Why not make your own homemade herbed cream cheese? Mmm, that makes me hungry.
Dill – Dill goes great in creamy sauces, and is often paired with fish. If you have any cucumbers left, making some quick dill pickles is always a good idea.
Serrata Basil– The frost knocked out all of the Basil we didn’t cover and some of what we did (it’s a very sensitive plant) but we found plenty on these prolific basil bushes for this week. Our send off to this taste of summer!
Cilantro – This Cilantro popped up where we weren’t expecting it—either a bed that had failed to germinate properly, or a set of volunteers from an earlier planting. Although Cilantro is not my (Markus’) favorite herb (I’m one of those people who experiences a soapy flavor), I have to respect this plant which also produces one of my favorite spices: Coriander seeds. I’ve saved some of the seeds from an earlier succession of Cilantro and have been using this Coriander in soups and stir-fries and everything else I can think of. But as for the Cilantro, even I like it in the salsa recipe we included, or in a big pot of black beans.
Peppermint/Spearmint – I’ve been making lots of tea with this mint, and I can wholeheartedly recommend using it for that. It also makes a good different salad green. We’ve got these plants covered so you should be seeing them again! We had Spearmint and Peppermint interplanted (Spearmint has slightly more rounded leaves, Peppermint has slightly more pointy leaves) but you can use them interchangeably and we’ve tried to put some of both in every bunch.