Market Report: Small but mighty, herbs can shoulder any culinary adventure
Check out the selection of spring lettuces heading into June at our local farmers markets. Plus, Dining Divas check out Hyderabad House in the West Lafayette Village.
And now, a weekly look at what’s playing at local farmers markets and how to put those finds to work in your kitchen …
Small but mighty: Herbs can shoulder any culinary adventure
By Carol Bangert/For Based in Lafayette
I am always astonished at the rainbow of colors that Indiana soil nurtures and grows. In late spring, I’m reminded that green is not just one shade, but dozens. There’s the deep, earthy green of kale, the bashful green of fennel and leeks, the snappy green of spring onions. Soon these verdant shades will be joined by the red, oranges and yellows that announce summer’s arrival. But for now, green rules. And I am here for it.
In my mind, herbs are the standard bearers of green produce. Aromatic, versatile and potent, their charm comes from unique flavors, heavenly scents and myriad kitchen applications that can take us back to favorite meals or seasons. Basil does that for me: It taps me on the shoulder and shouts, “Summer is here!” and urges me into the kitchen to make pestos, summer minestrones and caprese salads. On a recent road trip, I was ridiculed across four states for putting a few basil leaves into my water bottle. I love basil and I own it.
A few weeks ago, I suggested that herbs are a great gateway plant for new gardeners – they’re easy to grow, easy to maintain and easy to use. I mean, seriously. It couldn’t be simpler:
