Cheese Wafers with Basil

½ lb extra sharp cheddar, finely shredded
½ lb butter
2 ½ cups unbleached flour
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon finely chopped basil (sweet, purple or cinnamon basil)

  1. Cream butter and cheese until smooth. Add salt, pepper, basil, and flour. Mix well. Roll thin and cut in any desired shape. Bake at 350° for 12 minutes or until lightly browned around the edges.


Herbal Cream Cheese

Mix softened cream cheese with chopped shallots or chives, salt and pepper, then add Herbs de Provence, Culinary Lavender or chopped fresh herbs of your choice. Mix well. Let stand at room temperature for about 20 minutes and serve with water crackers or French bread.

Fresh Herbal Butter

1 stick of unsalted butter, softened
4 tsps each chopped parsley, basil (any variety), oregano, thyme
salt & pepper

  1. Combine 1 stick of unsalted butter (softened), herbs, salt and pepper in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm.
  2. Slice and serve on breads, pasta, fish & vegetables.

Fresh Salsa

2 medium roma tomatoes – chopped
½ medium white onion (can substitute purple onion) – chopped
½ yellow pepper – chopped
1 Jalapeno – chopped (adjust to taste)
1 tbls herbal vinegar
2-3 cloves garlic
3 tbls fresh cilantro (can substitute parsley or Vietnamese coriander)
1 tbls fresh basil (can substitute lemon or lime basil)
salt & pepper

  1. Put all ingredients in blender and pulse several times. Serve with corn chips.

Basic Pesto

2 cups fresh bail leaves
3 large garlic cloves
½ cup freshly grated Parmesan cheese
¼ cup pine nuts
2 tbls chopped Italian parsley
2 tbls chopped Greek oregano leaves
½ cup of extra virgin olive oil

  1. Combine herbs, garlic, cheese and nuts in food processor or blender. Process until finely ground. With machine running, slowly add olive oil. Let stand five minutes before using. May be stored in the refrigerator for one week. Serve with fresh pasta.

In the Kitchen

Cooking with herbs is always fun, but getting started can be challenging. Our variety of herb plants will yield usable foliage for your cooking needs throughout the growing season. Alternatively we sell dried herb blends as well as herbal salt and pepper blends in our store allowing you to start cooking with herbs the day you go home. Even though cooking with herbs may seem challenging, after some experimenting it will get easier. Here are a few easy recipe ideas to get you started.

Cardamom Naan Bread

1 Envelope active dry yeast
1 1/4 c Lukewarm water (110F)
1 tb Honey
1 tb Olive oil + extra
3 1/2 c Bread flour
1 tb Salt (use our herbal salt and peppers for added flavor)
1 tb Ground cardamom

1.In a large bowl, dissolve yeast in the water and stir in the honey. Let stand until foamy, about 10 minutes.
2.Add the 1 tb oil, the flour, salt and cardamom and stir until the dough forms a mass.
3.Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
4.Divide the dough into 8 pieces and shape each piece into a ball. Set the balls on an oiled baking sheet and brush with oil. Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1-2 hours.
5.On a lightly floured surface, roll out each ball of dough to an 8-inch disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes.
6.Light a grill, heat a grill pan or cast-iron skillet. Brush each nan lightly with olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn and cook until golden all over, about 1 minute.

Griddle Bread

2 c Flour
1 tb Cold butter
4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt (use our Herbal Salt and Peppers for added flavor)
1/2 tb Sugar
1/2 c Natural unsweetened yogurt
3/4 c Milk

1.Sift flour, baking powder, soda and salt into a bowl. Grate the cold butter into the flour.
2.Add yogurt and milk and mix using a fork until just combined.
3.On a lightly floured surface press the mixture into circle approximately 1/4 in thick. Cut into eight wedges.
4.Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough on griddle. Turn after five minutes. Continue to cook, turning as necessary, until center is set. Cover the pan to make a softer bread.

Tomatillo Salsa Verde

This authentic, Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
· 1 pound tomatillos, husked
· 1/2 cup finely chopped onion
· 1 teaspoon minced garlic
· 1 serrano chile peppers, minced
· 2 tablespoons chopped cilantro
· 1 tablespoon chopped fresh oregano
· 1/2 teaspoon ground cumin
· 1 1/2 teaspoons salt, or to taste
· 2 cups water

1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Potato & Corn Chowder with Fresh Sage

2 c Flour
1 tb Cold butter
4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt (use our Herbal Salt and Peppers for added flavor)
1/2 tb Sugar
1/2 c Natural unsweetened yogurt
3/4 c Milk
1 16oz bag frozen corn
1-2 cups half & half or skim milk (depends on desired creaminess)
2 cans cream corn (or make fresh cream corn)

  1. Heat large soup pot on medium temperature.
  2. Add olive oil and increase heat to medium high.
  3. Add onions and celery.
  4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
  5. Add potatoes and continue to cook for 5 minutes.
  6. Add water, vegetable base and dry thyme.
  7. Bring to a boil and cook for 10 minutes.
  8. Add onion powder, sage, salt, pepper and frozen corn.
  9. Continue cooking for about 10 minutes stirring occasionally.
  10. Add cream corn and half & half cook until potatoes are tender.

Easy Apple Crisp with Honey

The fall means apples are in season and we are pleased to be able to offer them from Agriberry Farms.  Apples with our raw local honey will make this recipe exceptional.
“This delicious crisp is so easy to make, and everyone will love it! Cinnamon, honey, and a crisp crumb topping make a dessert you’ll want to prepare again and again. Serve with vanilla ice cream.”
4 1/2 cups peeled, cored and sliced apples
2 teaspoons lemon juice
2 tablespoons water
1/2 cup honey
1 teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup rolled oats
4 tablespoons butter

    1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
    2.Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
    3.In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
    4.Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

    Prep Time: 35 Minutes
    Ready In: 1 Hour
    Servings: 8


Cooking with Herbs for the Holidays

Apple-Rosemary Roasted Turkey

1 (12- to 13-pound) whole turkey (or turkey breast)
1 teaspoon salt
1 1/2 teaspoons pepper
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs.

Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff
cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from
turkey breast without detaching it; insert remaining 2 rosemary sprigs and
sage beneath skin. Cook turkey as you normally would.

Roast Turkey Herbal Rub

1/4 Cup olive oil
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips,
gently loosen skin from the breast without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities
and outside of turkey with remaining herb mixture. Cook turkey as you
normally would. Can be used on turkey breast, chicken or pork roast.

Blackberry-Sage Thumbprint Cookies

Prep: 25 minutes
Bake: 10 minutes per batch

2 cups all-purpose flour
2/3 cup yellow cornmeal
1 1/2 tsp. sage, chopped
1/4 tsp. baking powder
1 cup butter, softened
1 cup packed brown sugar
2 egg yolks
2 tsp. finely shredded lemon peel
1½ tsp. vanilla
3/4 cup blackberry preserves

  1. Preheat oven to 350° F. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture.
  3. Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into center of each ball. Fill centers with about 1/4 teaspoon of the blackberry preserves. Bake 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely. Makes about 60.
Steak Rub

Try this mouth watering recipe for when your grilling your steaks! You’ll love it!  It is recommended for Flat Iron Steaks but will be good on any cut. This is nice because you can make it up in larger scale and then it’s already to go when you are ready to grill. There’s no marinating necessary with this so it’s a great quick way to spice up your meat.
This amount is for about 1 1/2 pound steak or 4 – 6oz steaks


1 tablespoon of Lavender Fields Herb Farm Dried Italian Seasoning

2 teaspoon of lemon pepper

1 teaspoon of salt

1 teaspoon of garlic powder

1/2 teaspoon of paprika

2 tablespoons of olive oil to coat meat

Then rub the dry mixture on both sides of the meat. Grill or pan sear and enjoy!