herbs » Stories from the Farm

Just in time for the holidays, we are offering five of our family’s favorite meat rubs. They make fun stocking stuffers, great additions to gift baskets, and unique hostess gifts. We will have them available throughout the month of December at the Dupont Circle Farmers Market in Washington, DC. Blends include Moroccan, Mediterranean, Creole, Blackening, and Savory Cocoa.

Priced at $5 per 1.5 oz packet.

Just a few weeks ago I told you Caprese Salad was my all time favorite summer side for just about any meat on the grill. Well give a women a surplus and one might be surprised with what she comes up with.

Corey has been after me to make Watermelon Rind Pickles. So off to the local farmers market I went and after a short discussion with the farmer’s wife, I chose a beautiful, oblong, seeded melon. Seeded? I *know*, with all those wonderful seedless varieties now. Turns out the seeded watermelon has a wonderfully thick white layer of rind, which is what I was after.

So now I was left with finding something to do with the rest of the melon. Or at least what was left after the kids and I got our fill. Then one night we had Summer Corn Chowder and hamburgers on the grill. Looking for something cool to balance the meal, I came up with this super easy Watermelon Salad.

Watermelon Salad

Watermelon, 1 inch cubes
Feta Cheese, crumbled
Basil, chiffonade
Balsamic vinegar

Cut watermelon into one inch cubes and add to medium size bowl.

Sprinkle with a good amount of feta cheese and basil, enough to get some in every bite.

Then drizzle with a small amount of balsamic vinegar. Toss and serve.

Note: The first time I made this salad, I simply sprinkled the salad with a little salt (pictured above). And although it was good, it was missing something. The second time through I chose an aged balsamic vinegar instead, which really jazzed it up. Definitely go with the balsamic vinegar!

I’ve been working in the garden all morning and decided it was time to take a much needed break as well as grab some lunch. I am afraid those beautiful days from earlier in the week of low humidity and highs of 80 are gone for the summer

I thought I would share some of the photos of my gardens from last spring. First I should warn you, I have my gardens subdivided into several smaller gardens. I am definitely a perfectionist by nature and perhaps a bit of a control freak. This allows me to keep my sanity by being able to get in and work in agarden finishing whatever needs to be done. I also like to focus on different types of plantings in different areas. Let’s see, there is the…

Raised bed vegetable garden — unfortunately, time got away from me this year and I only have a few herbs and tomatoes planted.
Perennial sun garden — mostly drought resistant plants.
Hydrangea garden — that boosts a gorgeous dogwood along with ferns, spring bulbs, and a liriope border.
Deciduous garden — with an oriental feel, it is full of beautiful specimens of dwarf cypress, evergreens, and a Japanese maple.
Shade or hosta garden — mostly hostas, astilbes, and bleeding hearts.
Bird bath garden — partial shade/sun, really a mixture of plants, mostly spring perennials and summer annuals.
Echinacea garden — small area near the shed where I decided to focus solely on all the beautiful types of echinacea.
Butterfly garden — with three butterfly bushes as well as other wonderful flowers all chosen to attract butterflies.
Rose garden — lines the front of our fence with roses, boxwood, and hostas.

And one garden that is still under construction — the fragance/herb garden. Someday on the list would be a night garden (only white flowers) surrounding the back patio and a small fruit tree orchard. I am thinking 2 apples, 2 pears, and 2 peach trees along with a handful of blueberry bushes. I have to admit though, being so spoiled by all the wonderful fruit and orchard vendors at the farmers market this one might not happen any time soon.

Small Garden

Hosta Garden

Chicken Garden Ornament

This was one of my very first lamb dishes, and to this day, is still one of my favorites. Its super easy to fix and creates a delicious meal even on a busy week night.

Several years ago the Winchester Star featured my recipe in the spring Food Section. Photo here compliments of the Winchester Star.

Lamb Chops with Lemon Basil Sauce

4 Rib Chops
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil, plus more for pan
3 sprigs fresh rosemary, removed from stem
2 cloves garlic, minced
1 teaspoons kosher salt
Freshly ground black pepper
1/2 cup white chicken stock
2 tablespoons butter
1/2 cup loosely packed basil leaves, plus additional for garnish
1/4 cup kalamata olives, pitted and coarsely chopped

In a non-corrosive dish lay lamb chops flat. Combine half the lemon juice, 1/4 cup olive oil, the rosemary, garlic, 1/2 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade, cover. Let stand for 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat a large skillet over medium heat. Add enough olive oil to coat the surface of pan.

Pat chops dry and season on one side with salt and pepper. Place the chops seasoned side down in pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm.

An instant-read thermometer should register 130 to 135 degrees F. Transfer to a platter and tent with foil to keep warm. Allow the lamb chops to rest for 5 to 10 minutes.

Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, using wooden spoon, scrape up the brown bits on the bottom of the pan. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze. This should take about 4 minutes.

Add 2 tablespoons of butter until melted. Add the basil and olives and season. Return the lamb chops to the sauce. Turn to coat thoroughly.

Arrange chops on a platter, pour sauce over chops and garnish with basil leaves.

Serves 4.