The Growers Exchange prides itself on our large and diverse offerings of plants; we are now selling over 175 different types of herbs and we are adding more each season! In addition to our ‘usual suspects’ we are known as a source for the more hard to find herbs, the rare and unusual. We love introducing our customers to these plants, as you will not find them in your big box garden centers, but they are a must have for gardeners that appreciate and support the broader offerings of the world of herbs.
An herb that we have grown for years, Vietnamese Coriander has been growing in popularity along with our exposure to and demand for more unusual foods from around the world. Also known as Rau Ram, this herb is well known in Vietnamese cooking. Often pronounced as ‘zow-zam’, it is used as a cilantro substitute ~ sort of a ‘citrusy cousin’! The taste is quite similar, but we find it to be more lemony, more peppery with a bit more punch! Actually, it is well known throughout Southeast Asia. In Malaysia, the plant is known as laksa and often served there as a condiment, along with basil. (more…)
Midsummer is the perfect time to begin using all of those herbs that are at their peak! Almost any culinary herb that is currently in your garden will work, and the combinations are absolutely endless.
Basically, you are creating a flavored sweetener and how you use it is up to you. A few of our favorite uses for an herb-infused simple syrup include:
- Sweetening iced tea, lemonade and coffee
- Added to any cocktail or mocktail (e.g. The Ultimate Mojito)
- Drizzled over yogurt or ice cream
- A substitute in any recipe that calls for water
There is nothing better on a cold winter night than to light a fire, open a bottle of a nice deep, dark red wine, slice up a warm loaf of crusty bread and dip into a hearty bowl of Savory Beef Stew.
A few words before you begin:
Start Early – although it is possible to overcook this stew, I’d count on at least 2 ½ hours to make sure that your beef gets to that ‘shredded stage’. I’m using our own grass fed beef with not a lot of fat, so slow and low simmering works best for me.
The Right Pot – use a good old fashioned Dutch Oven or treat yourself to a Le Creuset Casserole. Honestly, I got mine at a deep discount at Home Goods and it’s gotten more use than my car!
Herbs – herbs and more herbs – fresh is best, but if you are cooking this in the deep dark days of winter and the garden is a memory, used dried. I can’t stand to see folks waste their good $4 on a clamshell of half dead ‘fresh herbs’! (more…)