Recipe: Fines Herbes Vinaigrette

A delicate combination of spring herbs that are esteemed in French cuisine. Here we combine fresh chervil, tarragon, parsley and chives into a delightful vinaigrette. Taste the sweetness of the honey balanced by the anise flavor of the chervil and tarragon and finished with a little heat from the garlic and mustard. Delicious accompaniment to…

Recipe: Ricotta Spread with Fines Herbes Blend

This classic French herb blend lends itself to spring vegetables, spread over crostini, or cooked into omelets. Just don’t expose this to too much heat; the delicate flavors will dissipate quickly! Ingredients: 1 cup ricotta cheese 1 cup fresh herbs, finely chopped (equal parts chervil, tarragon, chives and parsley) 2 tablespoons olive oil Salt and…

All About: Chives

One might call chives a timid cousin of the Alium clan (garlic, leeks, shallots) because of their milder onion or garlic flavor. But chives are a versatile, reliable herb that accompany just about any savory dish. There are two types of chives that we grow on Smoot’s Flavor Farm, garden chives (Alium schoenprasum) and garlic…

Recipe: Green Shakshuka

Shakshuka is traditionally made with eggs, tomatoes and spices, but this version takes advantage of early season greens and herbs. It’s a nutrient powerhouse, so simple to make and yields a delicious dinner or hearty breakfast with little effort. You can substitute whatever leafy greens and herbs you have available, making it an easy dish…

Recipe: Herbal Cruditte Dip

Some days it is simply too hot to cook and seemingly too hot to eat a square meal. Some summer days I will opt for a plate of cold fruit and veggies. This herbal cruditte dip is perfect for those exhausted moments. This yogurt-cream cheese dip is flavored with parsley, chives and salad burnet (for…

Recipe: Herbed Tuna Salad with Parsley, Chives and Salad Burnet

It’s hot and I’ve been working on herbal recipes that are quick, don’t require heat and can be served chilled. Try this light tuna salad flavored with lime juice, parsley, chives and salad burnet (for a taste of cucumber). My uncle is an ocean fisherman so I used his catch that my aunt preserved. You…

Recipe: Radish pod, pea and cucumber salad with basil-lime dressing

Our house loves spicy radish pods! As a snack with a kick, in salads, as next-level pickles or in stir-fry, we love this time of year. The immature seed pods of rattail radish plants are such a fun seasonal vegetable treat. Try them in this summertime salad dressed with a basil-lime dressing. INGREDIENTS For the…

Recipe: Two Potato Salads–with Dill or Summer Savory

Where I’m from, summer picnics and barbecues always have potato salad. I love a classic potato salad with dill and pickles, which can taste so light and refreshing on a hot day. Knee deep in dill, I couldn’t help but make potato salad this week, but I decided to experiment with a new take on…

Ideas for Chive Blossoms

Have you seen those purple balloons that float up from the centers of garden chives? Did you know that they’re edible? The tough stems of chive blossoms mean they’re typically excluded from the chive bunches sold in stores and markets. But these beautiful flowers can be turned into blush colored vinegar, flavored butter and make…

3 Flavor Upgrades for Deviled Eggs

If deviled eggs are a staple on your Easter dinner table, we’ve got three flavor ideas for you to take your egg game up a notch. See below for our fool-proof base recipe, then pick your flavor or try all three! Classic with Brown Mustard 1 teaspoon brown mustard 1 teaspoon pickle juice (substitute for…