On the 4th of July this year deliveries will be as usual, so nothing will change for that week.  If you are going to be out of town, or simply unable to pickup your share(s) please let us know and we can have it donated, or if you contact us with enough a head of time notice we can switch your pickup location for the one week.  Another option is to see if a neighbor or friend can pickup for you that week.  If you find a friend, please be detailed as to how the pickup system works.

Air drying herbs is not only the easiest and least expensive way to dry fresh herbs, but this slow drying process also doesn't deplete the herbs of their oils. This process works best with herbs that don't have a high moisture content, like Bay, Dill, Marjoram, Oregano, Rosemary, Summer Savory and Thyme. Moisture dense herbs, like Basil, Chives, Mint, Tarragon preserve better in a dehydrator, or try freezing them. Use a microwave or oven to dry herbs only as a last resort. These actually cook the herbs to a degree, diminishing the oil content and flavor.

 How To Dry Herbs
1.Cut healthy branches from your herb plants. 

2.Remove any dry or diseased leaves 

3.Shake gently to remove any insects. 

4.If necessary, rinse with cool water and pat dry with paper towels. Wet herbs will mold and rot. 

5.Remove the lower leaves along the bottom inch or so of the branch. 

6.Bundle 4 - 6 branches together and tie as a bunch. You can use string or a rubber band. The bundles will shrink as they dry and the rubber band will loosen, so check periodically that the bundle is not slipping. Make small bundles if you are trying to dry herbs with high water content. 

7.Punch or cut several holes in a paper bag. Label the bag with the name of the herb you are drying. 

8.Place the herb bundle upside down into the bag. 

9.Gather the ends of the bag around the bundle and tie closed. Make sure the herbs are not crowded inside the bag. 

10.Hang the bag upside down in a warm, airy room. 

11.Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are dry and ready to store. 

Storing Dried Herbs
 1.Store your dried herbs in air tight containers. Zip closing bags will do. I like to use small canning jars. 

2.Be sure to label and date your containers. 

3.Your herbs will retain more flavor if you store the leaves whole and crush them when you are ready to use them. 

4.Discard any dried herbs that show the slightest sign of mold. 

5.Place containers in a cool, dry place away from sunlight. 

6.Dried herbs are best used within a year. As your herbs lose their color, they are also losing their flavor. 

7.Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh herbs.

6 ounces vermicelli
 2 tbs butter of margarine, softened
 1/3 cup grated Parmesan cheese
 5 eggs
 2 tsp cooking oil
 1 small onion, chopped
 2 cups fresh spinach or other greens
1 cup shredded mozzarella cheese
 1/3 cup milk
 1/2 tsp salt
 1/4 tsp freshly ground pepper
 1/8 tsp ground nutmeg
 several shakes hot pepper sauce
 Any other veggies you have in the fridge (optional)

Heat oven to 350 degrees.  Lightly grease a large pie plate.  Cook vermicelli according to package directions; drain.  Stir butter and Parmesan cheese into hot vermicelli.  Beat 2 of the eggs and stir well into pasta.  Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell.  Cover with aluminum foil and bake 10 minutes.  Set aside.  Heat oil in small skillet, add onion and saute until tender.  Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sauteed onions.  Spoon spinach mixture into pasta shell.  Cover pie with aluminum foil.  Bake 35 minutes; uncover and bake an additional 5 minutes.  Let stand 10 minutes before slicing.  Makes 6 servings

Crystal Lake Gardens

 3 cups spinach

(loosely packed)

Steam spinach and set aside

1 tbs butter

1 tbs flour

2 cups milk

Omelet for one: Whisk together 2 eggs and tbs milk.  Place a nonstick frypan over medium heat. Pour in beaten eggs. As they set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread creamed spinach over half of the omelet.  Fold over and serve.

Popovers for two:  Combine 1/2 cup whole wheat pastry flour, q/2 cup milk, 2 eggs, 1/2 tsp sugar, 1/4 tsp dried thyme and 1/4 tsp salt.  Beat with an electric mixer or in blender until smooth.  Set aside for 15 minutes.  Preheat oven to 400f,.  While oven heats, dab a  little butter on bottom and sides of muffin cups.  Stir batterr and divide evenly amoung muffin cups.  Bake without opening the oven door until puffed, firm, and starting to brown, 25 minutes.  Immediately pierce with a knife to release steam.  Fill with creamed spinach and serve.

~Compliments of Simply in Season