Harvest Thyme Herbs

We not only love growing fragrant, fresh herbs and vegetables, we love cooking with them too! Here are some of our favorite recipes, chosen to highlight a healthy, seasonal approach to meal preparation.

These tasty, rosemary- infused olives are nice to have on hand when unexpected company arrives, and making them yourself couldn’t be easier. Try some in salads and pasta dishes, too!

(1) 10 ounce jar brine- cured black olives, drained
(1) 10 ounce jar brine- cured green olives, drained
½ cup good olive oil
3 tablespoons red wine vinegar
4 large garlic cloves, diced
2 teaspoons crushed red pepper flakes, or to taste
1 ½ tablespoons finely chopped fresh rosemary
2 teaspoons fresh lemon or orange zest

Combine all ingredients and mix well. Refrigerate for several hours to allow flavors to blend. Can be stored in the refrigerator indefinitely.

1 clove garlic, minced
1/3 cup red wine vinegar
2 teaspoons Dijon- style mustard
1 tablespoon honey or brown sugar
1 teaspoon chile flakes (optional)
1 tablespoon chopped fresh rosemary leaves, stripped from stems
1 tablespoon chopped fresh thyme leaves, stripped from stems
Salt and freshly ground pepper to taste
¾ cup olive oil

Whisk all ingredients together and refrigerate until needed. With the hearty taste of red wine vinegar and fresh herbs, this marinade will tenderize and flavor grilled beef, pork and vegetables. Simply pour marinade over meats or vegetables at least one hour before grilling, refrigerate to blend flavors, and baste with reserved marinade while grilling.

Variations: For chicken, veal and seafood, substitute white wine vinegar or lemon juice for the red wine vinegar.

The rich, piney taste of fresh rosemary pairs so well with potatoes- especially the tender new potatoes brought to the market each week. This side dish can be served with roasted or grilled meats, and is ideal for brunch alongside scrambled eggs, smoked salmon and fresh fruit.

(Recipe adapted from “The Herbfarm Cookbook” by Jerry Traunfeld, Scribner, 2000)

2 quarts cold water
2 ½ teaspoons salt, or to taste
2 pounds new potatoes
3 tablespoons coarsely chopped fresh rosemary
4 cloves garlic, finely chopped
3 tablespoons olive oil
Freshly ground black pepper

Parboiling the potatoes: Cut potatoes in halves or quarters so that the pieces are no larger than 1 inch across. Put potatoes in a large saucepan and add water with 2 teaspoons salt. Bring to a boil over high heat and continue to boil until they can be pierced with a small knife but are still firm, about 10 minutes. Drain potatoes in a colander.

Roasting potatoes: Preheat oven to 425F. Transfer potatoes to a large mixing bowl and toss them with the rosemary, garlic, olive oil, pepper and remaining ½ teaspoon salt. Spread them out on a baking sheet or shallow roasting pan. Roast the potatoes until golden brown, 15 to 20 minutes, turning them once halfway through baking so that they brown evenly.