Herb Stores Favorites: Herbs, herbs, herbs…Olde Thyme Gardens revolved around herbs – growing them, cooking with them and crafting with them. In Herb Store Favorites, we bring you the favorites that we collected. Cheese Dilly Bread, Cranberry Orange Honey Nut Muffins, Green Rice, Lavender Shortbread, Rosemary Cookies and Lemon Verbena Buttermilk Pound Cake – along with a host of others.
The years the store was open as a brick and mortar, along with three annual Herb Fest’s in California gave us a nice collection of herbal recipes. Some we used in the store at various Open Houses and events. We got others from some of the food contests held in the store, and at the herb festivals.
Join us at the herb store, I think you’ll find something here that you’ll love!
FOR ONE WEEK ONLY — UNTIL SEPTEMBER 30TH — HERB STORE FAVORITES IS ONLY 99 CENTS!
To whet your appetite, and celebrate fall, here’s one of my favorite recipes:
This Pumpkin Soup is a great fall soup, especially in the fall. We served this at one of our ‘Make and Take Luncheon’s’ one year. During those luncheons we had a craft such as soapmaking or papermaking and also served lunch so that customers could take a quick class on a lunch hour. The soup was ready and in a crock pot for a quick first course as we gave instructions for the class. This is from the Sage Cottage Herb Garden Cookbook.
1 TB oil
2 TB minced onion
2 cups canned or fresh pumpkin puree
1 tsp minced fresh rosemary (or ½ tsp dried & crushed)
4 cups tomato juice
½ tsp ground ginger
3 tsp toasted pumpkin seeds, if desired
Add oil and onion to a 2-qt saucepan over median heat. Stir and cook until onion is translucent. Add remaining ingredients and cook over low heat for 15 minutes. Remove from heat, allow to cool slightly. Puree in a blender. Return to heat, adding a bit more tomato juice if the mixture seems too thick. Reheat without boiling. Garnish with toasted pumpkin seeds, if desired.