in Fenton has been around for more than 20 years, growing hundreds of different herbs and selling them in dry and potted/fresh form.
If you need another reason to visit, besides the lush gardens and pathways or the barn filled with dried herbs, garden and gift items, you can check out their potted herbs, which are on sale now in the greenhouse.
"My favorite is lavender," said Kathy Matthews, who owns the farm with her husband, Steve. "It's soothing and calming."
Though you might think of lavender as something to be smelled and not eaten, the flower can be used in everything from ice cream and jam to shortbread and other baked goods.
Along with lavender, rosemary, basil, chives and mint are currently being harvested at the farm and are available as potted plants.
"Cooking with fresh herbs is better," said Matthews, "and always remember to use three times as much fresh herb as you would dry."
If you want to put a new spin on an old favorite, try these herbed potatoes as a side dish:
POTATOES WITH ROSEMARY AND LAVENDER
- 2 lbs small potatoes, washed and cut in half
- 3 sprigs fresh lavender or 1 tsp. dried lavender flowers
- 3 tablespoons unsalted butter
- 4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender
- 2 teaspoons finely chopped fresh rosemary
- 2 mined garlic cloves
- 1/2 teaspoon salt
- black pepper to taste
- Put potatoes and six sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
- Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
- Can also brown under the broil to crisp up!