Dried Herbs 

About: During the winter months we offer dried herbs. These are organically grown, harvested and processed by hand by the Field Apothecary & Herb Farm based in Germantown, NY. 

Dried Herbs offered includes: Dried Sage, Cayenne Pepper, Lemon Basil, Cinnamon Basil, Red Leaf Basil

Tips:

1. Store herbs in a cool, dry place.

2. Before adding the herbs to the food, crush the leaves between your fingers. This increases the herb's flavor.

Toss potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450°F stirring occasionally, 20 to 25 minutes or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potato and onion with vinaigrette.
Sprinkle with bacon if desired. Serve immediately.

Quick and Easy Lemon Basil Chicken
4 boneless chicken breast halves, without skin
Marinade
1 tablespoon dried lemon basil leaves
juice of 2 lemons, or about 1/3 cup
1 tablespoon olive oil or canola oil
4 cloves garlic, chopped

Preparation:
Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking. Combine marinade ingredients in a plastic food storage bag; add chicken and refrigerate for 1 to 2 hours. Heat an oiled grill pan, grill rack, or broiler pan. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 minutes, turning often. Serve with fresh basil leaves or parsley, if desired.
Serves 4.

Lemon Basil Carrots
1-1/2 cups sliced carrots
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon garlic salt, optional
1/2 teaspoon dried lemon basil
Dash pepper

Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In the same pan, melt butter; stir in lemon juice, garlic salt if desired, basil and pepper. Return carrots to the pan and heat through Yield: 2 servings.

Cinnamon Basil, Chicken and Nut Spread
1/4 c. sweet butter, softened
1 t. honey
1/3 c. very finely chopped cooked chicken
3 t. washed, dried and finely chopped cinnamon basil leaves
3 T. almonds, very finely chopped
Salt to taste

Blend softened butter and honey until smooth. Stir in chicken, cinnamon basil and almonds. Salt to taste.
Serve on very thin bread with crusts removed. (Think high tea….)

Baked Apples with Cinnamon Basil
1 cup water
1/2-1 cup honey, to taste
2 tsp of dried cinnamon basil
4 large baking apples

Preheat oven to 180C. Combine water, honey and basil. Bring to the boil and simmer over medium heat for about 5 minutes. Meanwhile, core the apples and place in a baking dish. Remove syrup from heat, strain out the basil and fill the cavities of the apples with some of it. Reserve remaining syrup. Bake apples for 30-45 minutes or until desired tenderness is reached, basting occasionally with the reserved syrup. Serve warm with a sprig of cinnamon basil as garnish.

Baked Vegetables with Cinnamon Basil Butter
6 cups mixed sliced vegetables (carrots, cauliflower, capsicum, beans, zucchini, broccoli etc)
6 tablespoons unsalted butter
2 tablespoons dried cinnamon basil
2 tablespoons parsley
pinch nutmeg

Put butter and seasonings through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, but leaving a little air space inside. Bake at 230 for 20 minutes until tender.