MCFC at The Montclair Historical Society Herb Sale

Gwen Charles and Jamie Busch did a beautiful  job representing the MCFC on Saturday May 5th 2012 at The Montclair Historical Society Herb Sale.

Gwen serving her delicious Strawberry Basil Jam

Jamie with an assortment of his freshly prepared recipes: Lavender Lemon Cookies, Yogurt Cheese with Garlic Herb Gremolata and Sweet Potato and Wild Nettles Soup

 Fantastic recipes were made and shared using a variety of herbs.

Honeydew Aqua Fresca, Strawberry Basil Jam and Kiwi Berry Jam
Mint Melon agua fresca

1/2 honeydew melon diced

handful of fresh mint

water or sparkling water


Puree melon in blender with few springs of mint and put over ice in pitcher.

Also delicious with watermelon, cantaloupe or cucumber.

Agua fresca or “Fresh water” is made with a combination of fruits or veggies, herbs, water and sometimes sugar, but always served icy cold.

Lavender Lemon Cookies (Gluten-Free)


1/3 cup coconut oil or unsalted butter
1/2 cup sugar
1 egg
1 tsp baking powder
1/2 tsp salt
1/2 cup honey
5 tbsp lemon juice, plus zest of 1 lemon

1 tbsp dried lavender flowers
3-1/2 cups of Gluten-Free Flour Mix

Cream oil or butter, then mix in top 7 ingredients together. Add lemon juice and zest, then add the Gluten-Free Flour Mix. Mix gently together.

Parchment paper can be used to help with rolling out if dough sticks to your rolling pin. You can also refrigerate dough for 1 hour before using. Roll out onto greased baking sheet. Use two wooden rulers or chopsticks on each side of the dough to roll out the dough so that it is the same thickness.Dough should be about 3/8-inch thick. Cut out cookies or house pieces and bake.

Bake in a preheated oven at 350°, starting at 15 minutes or until edges start to show brown. Should take 15 to 20 minutes to bake for large pieces.

Yogurt Cheese with Garlic Herb Gremolata


2 quarts of Whole Milk Yogurt
1 bunch of each – fresh dill and parsley, chopped fine
1 bunch of fresh young garlic or garlic chives, chopped fine
1 lemon, zested
2 tbsp dulse flakes (seaweed)
Dash of cayenne


Make the yogurt cheese by lining a large colander with a linen towel or thick cheesecloth and placing it on top of or inside a large pot.  Pour the 2 quarts of yogurt into cloth lined colander, cover with plastic wrap and allow to sit overnight. This will strain out the liquid whey at the bottom of the pot and leave the creamy curds in the colander.

Serve this creamy yogurt cheese with the mixture of chopped herbs, zest, dulse and pepper on top of crackers, in omeletes, etc.

Sweet Potato and Wild Nettles Soup


Homemade veggies broth made from onions, garlic, kelp, and any other veggies
4 Sweet potatoes, peeled and chopped
2 cups of Nettle leaves (use rubber gloves when harvesting and processing Stinging Nettles)
4 tbsp of coconut oil or butter
3 tbsp of miso paste
1 whole lemon juiced
Season with Sea Salt and Pepper to taste
Handful of basil leaves, chopped


Bring veggie broth to a boil, add sweet potatoes, cook for 15 minutes or until tender.
Add nettles, cook for another 10 minutes
Turn off heat
Add oil or butter, miso, lemon juice and puree with a stick blender
Season to taste
Top with chopped basil leaves

We only have a few weeks to wait until our local herbs start rolling in from Hepworth Farms on June 15th!

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