Recipe: Chervil Infused Icing

Since starting Smoot’s Flavor Farm, I’ve grown several herbs that were new to me. Many of these have surprised my taste buds, delighted my senses and made me wonder why they weren’t more common. Chervil is one of those herbs. Well-known to French chefs, chervil is likely a lesser-known herb due to its seasonality (only…

Recipe: Salvia Fritta (Fried Sage)

Crushed and sprinkled over squash soup or fall inspired pasta. Or try them as a tasty snack or antipasto. You can fry them straight in oil then sprinkle with salt or try them battered with this recipe below. The beer or sparkling water adds a bubbly nature to the batter resulting in a lighter, crispy…

Recipe: Ratatouille with Basil, Parsley and Fennel

Ratatouille is a perfect late summer dish, when eggplant, tomato and zucchini are coming in heavy. Fun to prepare, beautiful to serve and simply delicious. In this recipe we include fennel frond for an added anise kick. INGREDIENTS 2-4 eggplants 2-4 zucchini and/or summer squash 6 tomatoes 1 onion, diced 4 cloves garlic, plus 1…

Recipe: Fettuccine Alfredo with Mushrooms, Thyme & Parsley

Warm, creamy and comforting. This is a surprisingly quick meal to whip up. INGREDIENTS 8 oz fettuccine pasta 1/2 pound brown mushrooms, sliced 1 onion, diced 3 cloves garlic, crushed or minced 2 tablespoons fresh thyme, stripped from stems 1 tablespoon flat leaf parsley, finely chopped 2 tablespoons oil or butter 2 tablespoons flour 3/4…

Recipe: Beet and Snow Pea Salad with Sweet Marjoram

Sweet marjoram is one of my favorite herbs. Although it’s a relative of common marjoram and oregano, this herb tastes quite different. Floral, piney, citrusy–its flavor is as pinnacle summer as fresh garden corn, tomatoes and zucchini. It’s an excellent herb to pair with summer vegetables–especially root veggies like beets and carrots–it’s absolutely wonderful infused…

Recipe: Parsley-Bergamot Sauce

Wild bergamot’s flavor is reminiscent of Greek oregano–spicy, earthy and pungent. In this sauce, I combined it with parsley, a little lemon juice and browned onion and garlic to make a delightful sauce to pair with veggies, meats or as a salad dressing. Sauteing the garlic and onion slightly will soften their heat and pungency,…

Recipe: Crock Pot Beans with Epazote

Cooking beans over the stove is not exactly how I want to spend a hot summer day. But who can resist home cooked beans? This recipe is a take on Frijoles de olla, or pot beans, that are traditionally cooked in a clay pot–imparting a richer, smoky flavor. I don’t have a clay pot and…

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: Kale Slaw with Shiso and Cilantro-Lime Dressing

My garden is producing heaps of black magic kale and I needed another recipe to use it up. Inspired by the dressing from this watermelon salad (it was so good!) I decided to make a slaw with a similar flavor palette using shiso, cilantro and lime. A delicious side for any summertime meal. INGREDIENTS 8-10…

Recipe: Garlic Scape-Mint Pesto

It’s the end of garlic scape season and I used up the remaining crop to make a pesto. I tried to balance the hot, spicy flavor of the scapes with the cool mouthfeel of spearmint. It turned out great and was perfect as a spread on warm sourdough or in a pasta salad that I…