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From Sage Kitchen – recipes for their Jellies and Vinegars:

Baked Brie with Nasturtium and Jalapeno Jelly
Place the brie on an ovenproof dish. Cover the top and sides generously with the jelly. Sprinkle pine nuts or almonds on top. Heat in a slow oven for 10 minutes until the cheese is warm but not melted. Serve with crackers.

Chicken and Rose Petal Jelly
4 chicken breasts, flattened

1/4 cup fresh chives or green onions, chopped
2 tbsp Rose Petal Jelly
3 tbsp soft butter
1 clove garlic, chopped
Spread 1 tbsp mixture on each chicken breast, roll up, tie if necessary.
Place in greased casserole, spread remaining mixture over.
Cover, bake 45 minutes at 350 degrees F.
Remove chicken, reduce sauce and pour over chicken. Serves 4.
Tomato and Basil Soup
1 pound tomatoes, peeled, seeded and diced
1 medium onion, chopped
¾ pound potatoes, peeled and diced
3 cups vegtable stock
1/3 cup Purple Basil Vinegar
¼ cup fresh basil minced or 2 tablespoons dry basil
1 teaspoon salt
½ teaspoon freshly ground pepper

In a large nonreactive saucepan, combine tomatoes, onion, potatoes, stock and vinegar. Cover and place over medium heat. Bring to a boil, reduce heat to low, and simmer for 30 minutes, or until potatoes are very soft. Pour the soup into a blender and puree. Stir in the basil, salt and pepper.

Purple Basil Marinade for Sliced Tomatoes
Fresh ripe tomatoes
2/3 cup Purple Basil Vinegar
½ cup olive oil;
1 clove garlic, minced;
1 tablespoon sugar;
salt and pepper to taste
1 medium onion, sliced into rings.

Combine Purple Basil Vinegar, olive oil, garlic, sugar and salt and pepper. Let stand in a bowl for 20 minutes. Slice tomatoes and onions and add to the marinade. Marinate for 1 hour and serve.

From Arome fruits:

Try Cheese Cake Drizzled in Violet and Lavender Syrup!

Lemon Loaf with Pansy and Poppy Seeds (8 Servings)
½ c. vegetable shortening
1 cup sugar
2 eggs
1 lemon zest
1 ½ cups flour, sifted
½ tsp. salt
1 tsp. baking powder
1 tbsp. poppy seeds
½ cup milk
¼ cup Pansy and Lemon Jelly (or another Arome jelly)

In a mixer, whip the shortening to a smooth consistency. Gradually add sugar, Pansy and Lemon Jelly, and eggs. Continue whipping until mixture is light and fluffy. Gently fold in lemon zest. In a separate bowl, mix together the flour, salt, and baking powder. Add mil, eggs, and remaining ingredients, and mix until thoroughly combined. Pour the mixture into a greased deep loaf pan and bake for approximately 60 minutes at 350ºF. Remove from oven and allow to cool to room temperature. Glaze the loaf with the Pansy and Lemon prior to serving.

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