Spice It Up

Fresh herbs are in season at farmers’ markets and produce stands

Story by Shannon Serpette Photos by David Cook

While fruits and vegetables generally get all the glory in the summer, herbs are also an important part of any home kitchen. And with warm weather hitting, now is the time to explore the world of herbs. The Illinois Valley has plenty of places to get them – you can grow your own in your backyard or buy fresh herbs at grocery stores, produce stands, or farmers’ markets.

If you’re looking for some farmers’ markets that have fresh herbs for sale, here are a few possibilities to explore:

The LaSalle farmers’ market is from 3 to 6 p.m. every Tuesday until the end of September. It’s located at the intersection of Route 351 and Maple Road at the northwest corner of Hegeler Park.

The Mendota farmers’ market is from 8 a.m. to noon every Saturday at the downtown Main Street next to the Amtrak station.

The Ladd farmers’ market is from 4 to 6 p.m. every Monday except Labor Day from June 14 to September at Ladd Memorial Park on Main Street.

The Princeton farmers’ market is open from 8:30 a.m. to 1 p.m. on Saturdays through October at Soldiers and Sailors Park in Princeton.

The Spring Valley farmers’ market will be from 4 to 6 p.m. on Wednesdays, from June 23 until Oct. 6, at the corner of Route 6 and Cornelia St. in Spring Valley.

If you decide to grow your own, herbs require little care and often do well in the ground or in containers. Mint is best planted in containers since it tends to spread easily.

And if you need some recipes using fresh herbs, we’ve included a few of our favorites for inspiration.

Basil, Tomato, and Feta Salad

INGREDIENTS:

Six diced roma tomatoes 1 small cucumber, peeled and chopped 3 green onions or 1/2 of a red onion 1/4 cup fresh basil leaves, chopped 3 tablespoons olive oil 2 tablespoons balsamic vinegar 3 tablespoons crumbled feta cheese Salt and pepper to taste

DIRECTIONS:

In a big bowl, gently toss the tomatoes, cucumber, green onions, olive oil, basil, vinegar, and feta cheese. Season to taste with salt and pepper.

Basil: Basil is the key ingredient in pesto, but it’s also tasty when used on pizza, shrimp, and when paired with tomatoes. Lemon balm: Lemon balm can be used to make tea, but it also works well as an addition to meat marinades or for salads. Oregano: Oregano shines when used in pizza sauce, and it pairs beautifully with olive oil. It also works well in marinades for beef, chicken, and lamb. Sage: Sage is a rockstar ingredient in stuffing, and it also is often used with poultry or sausage.

Basil Tortellini

INGREDIENTS:

19 ounces frozen tortellini, cheese or beef 2 tablespoons olive oil, divided 1 pound skinless chicken breasts cut into cubes 2 teaspoons Italian seasoning, divided 1/2 teaspoon salt 1/4 teaspoon pepper 1 large onion, chopped 3 cloves of minced garlic 14 and 1/2 ounces of diced tomatoes, drained well 2 cups heavy whipping cream 1 small can of mushrooms, drained well 1/2 cup shredded Italian cheese blend 1/2 cup chopped fresh basil

DIRECTIONS:

Cook tortellini and drain. As it is cooking, heat one tablespoon of oil in a pan over medium-high heat. Add chicken, one teaspoon of Italian seasoning, salt, and pepper. Cook until the meat is not pink. Remove the meat from the pan. In that pan, add the onion, mushrooms, garlic, and the rest of the olive oil and Italian seasoning, keeping the heat on medium. Cook until the onion is soft, and then add the tomatoes. Keep cooking until it starts to thicken a bit. Then add the cream and bring to a boil. Finally, add the tortellini, cheese, chicken, and basil, until it is all heated.

See more recipes on pages 22 & 23.

Mint: Mint leaves can be used to make a sauce to serve with lamb. It’s also refreshing when leaves are muddled and added to lemonade. Mint leaves can be delicious when used in chocolate desserts or for making mojitos. Chives: Chives are wonderful when used to top a baked potato or with eggs and salads.

INGREDIENTS:

10 mint leaves Four lime wedges 2 tablespoons white sugar

A Classic Mojito

1 cup ice cubes 1 and 1/2 ounces of white rum 1/2 cup club soda

DIRECTIONS:

Put the mint and three lime wedges in your glass. Muddle the mint and lime together. Add the sugar and muddle once more. Add ice, pour the rum and top the glass with the club soda. Stir and add more sugar if needed. Place the last lime slice on the rim of the glass. This makes one serving.

INGREDIENTS:

2 cups sugar 2 cups water 2 cups chopped fresh mint

Easy Mint Juleps

Bourbon Ice

DIRECTIONS:

Put the water, sugar, and mint in a saucepan over medium heat and bring to a boil. Keep cooking and stirring until the sugar has dissolved. Take off the heat and allow it to cool until close to room temperature. Strain the syrup so the pieces of mint are removed. Refrigerate the syrup for a minimum of two hours. For each glass, put in the desired amount of ice. Then pour 1/4 cup of the mint syrup and the desired amount of bourbon in the glass. Stir well and enjoy.

INGREDIENTS:

1 cups of water 15 to 20 fresh lemon balm leaves

Lemon Balm Tea

2 teaspoons of honey

DIRECTIONS:

Boil the water and pour it over the lemon balm in either a teapot or infuser. Let it steep for 10 to 20 minutes before straining and adding the water. If you want some extra zip to your tea, you can add a few mint leaves in as well.

Oregano Grilled Potato Salad

INGREDIENTS:

6 medium Yukon Gold potatoes, cut in half lengthwise 1/4 cup olive oil, divided 1 and 1/2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons chopped fresh oregano leaves 1 tablespoon chopped capers 1/2 teaspoon red chili flakes 1/2 cup pitted olives 1 and 1/2 cups halved cherry tomatoes 1/2 cup parsley leaves

DIRECTIONS:

Heat grill to medium, anywhere from 350 to 450 degrees, with a spot left for non-direct heat on the grill if possible. Coat potatoes in 1 tablespoon of oil. Grill flat until marks appear, which takes about 8 minutes. Turn over, moving to the non-direct heat area of the grill. Cook until soft, or about 10 minutes. Let the slices cool, and then cut them into chunks. Whisk the rest of the oil, mustard, vinegar, oregano, capers, and chili flakes in a large bowl. Gently mix in the remaining ingredients.

INGREDIENTS:

8 tablespoons butter 8 cups toasted bread cubes 3 tablespoons chopped sage 1/2 cup chopped parsley 1 teaspoon salt

Sage Stuffing

1/2 teaspoon pepper 1 and 1/2 cups chicken broth 1 and 1/2 cups chopped celery 1 and 1/2 cups chopped onion

DIRECTIONS:

Heat oven to 350 degrees and grease a 13x9 baking dish. Melt two tablespoons of butter in a large skillet. Add celery and onion and cook until soft. Mix the bread cubes, sage, parsley, salt, and pepper in a big bowl. Add the onion mixture and 6 tablespoons of melted butter. Add the chicken broth slowly, tossing as you go along. Add just enough to make it moist. Put the mixture in the baking dish, cover the dish, and bake for about 30 minutes. Uncover and bake for 15 minutes more.

Chive-Covered Goat Cheese Log

INGREDIENTS:

1 cup chopped fresh chives 1 fresh goat cheese log

DIRECTIONS:

Chill the goat cheese log for at least two hours in the refrigerator. It will be easier to work with and will hold its shape. After washing and chopping the fresh chive, place it on a dry cutting board and slowly roll the goat cheese on it, working it until all the chives are covering the cheese. You can serve the cheese with crackers, apple slices, or crostini.

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