The summer season’s best seasonings

If you missed our Herbal Seasonings and Spice Blending workshops this summer, we’re filling you in on the flavor right here. And save yourself a trip to the store — you can use ingredients from the Community Garden for these!

Stay tuned, because we’ll have more ‘edible events’ throughout the year!

From the Herbal Seasonings Workshop:

Italian Blend

Combine:

• 2 parts basil, parsley, rosemary, oregano and thyme

• 1 part sage, garlic and onion

Mix thoroughly and use in sauces, on breads or meats, or sprinkled on pizzas!

Fish Blend

Combine:

• 2 parts, parsley, tarragon, dill and ginger

• 1 part celery salt and paprika

• pinch of pepper

Mix all ingredients and use with salmon, any white fish … or even on shrimp kebobs!
Taste tip: Pan fry or grill to "waken up" the herbs' depth of flavors

Herbs de Provence

Combine:

• 2 parts lavender, rosemary, basil, parsley and thyme

• 1 part tarragon salt and garlic

Use the above ingredients to flavor a white wine and olive oil vinaigrette, or as the perfect seasoning for potatoes and meats

From the Spice Blends Workshop:

Grilled Veggie Rub

• 1/2 tsp coarse salt

• 1/2 tsp pepper

• 1/2 tsp onion/garlic

• 1/2 tsp parsely

• pinch of pepper

Coat summer veggies with oil, then sprinkle on seasoning blend before grilling

Dry Meat Rub

• 1/2 tbsp coarse salt

• 1/2 tbsp pepper

• 1 tbsp sugar

• pinch of cumin

• pinch of coriander

• pinch of spicy pepper

Rub spice blend onto meat 1-2 hours before grilling



Be sure to tag us on Instagram and Facebook if you try out any of these recipes.