GROW YOUR OWN HERBS
Last week, we offered a class on growing and cooking with herbs - a perfectly medley of two things I love dearly. Most herbs thrive here in our summer dry climate, happy for the well draining soil and mild winters. We had two instructors for the class, one of our garden educators and an incredible farmer, Emilie, and Ian, a SF native and local chef.
Students walked through the garden sniffing and tasting herbs - comparing the flavors of thai coriander to our more commonly used cilantro, tasting lavender thyme vs. lemon thyme, and rubbing oregano between their fingers. After learning the best techniques for a thriving herb garden, Ian brought everyone back to the classroom for a cooking lesson. He pounded herbs and olive oil in a mortar and pestle, smeared the spread onto toast (cooked in our solar oven!) and topped it with soft and milky burrata cheese.
Then, inspired by the abundant varieties of herbs in the garden, he taught folks how to make a flavorful salad dressing. Here, he shared his recipe!
Ian's Herby Dressing
- 1 clove garlic (minced or pounded in a mortar and pestle)
- 1 shallot (finely chopped)
- 1 tsp. honey
- black pepper/salt to taste
- 1/2 cup apple cider vinegar
- combination of your favorite herbs: parsley, cilantro, rosemary, savory, oregano, pineapple sage, rose geranium etc.
- 1/2 tsp. chili flake
- 1 cup olive oil
- 1 tsp. lemon juice
Combine the garlic, shallots, honey, salt, pepper and apple cider vinegar with a whisk. Add minced herbs and chili flake, then gently mix together. Slowly whisk in the olive oil, then lemon juice. Adjust to taste, adding more salt or olive oil as necessary!