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LOVAGE
Lovage is a perennial herb of the carrot family (umbelliferae). It has a strong aromatic quality remeniscent of
celery. The leaves are the most common part used in cooking--just snip them off and chop them finely (they can
be a little coarse) before adding
them as a seasoning. Lovage is a common addition to making soup stock. Add lovage to soups, especially those
containing potatoes, peas, beans, and lentils, and use to season stews, chili, meatloaf, chicken pot pie,
stir-fried vegetables, and your favorite seafood recipes. Lovage also makes a tasty addition to bland
vegetables such as summer squash.
Lovage makes a great herb infused vinegar. To do this, remove the leaves and bruise them lightly. Then place them in a glass container and immerse them completely in white vinegar. After 2-4 weeks in a cool dark place, pour the vinegar off, discard the leaves and you'll see the vinegar has taken on a nice color and an aromatic flavor. Use this vinegar to make vinaigrettes for all the salad mix you'll be getting! Lovage is best used fresh, but you can freeze the leaves and stems. Blanch a handful of leaves in boiling water VERY quickly then quickly throw into a bowl of ice water for a couple of minutes. Drain, place in plastic freezer bags and freeze. The frozen lovage can be minced and used in cooked dishes. FAVORITE RECIPES: Lovage Butter 4 tablespoons of butter 1 tablespoon of minced lovage Salt & Pepper to taste Melt the butter in a small pan and add the salt, pepper, and lovage. Heat gently for 3-5 minutes. Serve over steamed vegetables. Potato and Lovage Soup 2 Tbsp. olive oil 1 onion, chopped 3 cups potatoes, peeled and cubed 3 cups water Approx. 1 1/4 cups milk 3 Tbsp. minced fresh lovage salt and black pepper to taste Heat the oil in a large saucepan and add the onions and potatoes. Cook over low heat for 10 minutes. Add 3 cups of water and continue simmering until the potatoes are tender. Remove from the heat and allow to cool slightly. Puree the cooled mixture in a food processor or blender. Place into a clean pan and stir in the lovage and milk slowly, stopping when you feel it's the right thickness. Heat through, and serve. Makes ~4 servings. |