Herbs galore!

I need to get some more batteries for my camera, but I went walking through the herb field last night and was astonished at how well the herbs look. They are nice and bushy big and green! Except for the purple basil :) that is dark purple! They look amazing.

We will be bringing herb bunches to market this weekend. Otsiningo and Ithaca Market.

We got our tea bags in the mail yesterday so today I will be working on putting our first sets of tea bags together. Is there any specific types of teas you would like to see?

We also purchased our Iced tea dispenser as well hoping it arrives before market Saturday at Otsiningo. Today I am mixing some Lemongrass, Rosemary and Thyme tea together to make sure that that is the tea we want to serve! We had a customer one of our first years down at Downtown Binghamton Farmer's Market buy a Lemongrass plant from us. When she came back the next week she informed us that she made Lemongrass Thyme tea and that it was delicious. I was searching for a good recipe online yesterday and found one for Lemongrass, Rosemary, Thyme tea. I am very excited to try it. If it comes out well we will be bringing it to Otsiningo Farmer's Market this weekend!

We will also have more fruit this weekend. We will definitely have Methley plums from Cornell University Orchards.

Methley Plums

Also, Otsiningo Farmer's Market extended their pruchasing distances and now have included PA. So we are hoping to get PA peaches, watermelon, cantaloupe and some other goodies. It is not definite yet, but hopefully the variety is expanding.

TASTY TUESDAY

Lemongrass and Citrus poached Salmon

Ingredients

• 2 1/2 pounds salmon fillet
• 1 quart chicken stock
• 1 quart orange juice
• 2 cups white wine
• 1 small yellow onion, chopped
• 2 tablespoons minced garlic
• 2 cups chopped lemon grass
• 1 teaspoon salt
• 1 teaspoon white pepper

Directions

1. Remove skin from salmon, then cut into desired portions.
2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.