What's Cooking at the Community Garden?

My husband will actually eat my chicken salad because I add a little bit of fresh tarragon to the recipe. However, I resent having to buy a whole package of not-so-fresh tarragon at the grocery store when all I need is a sprig or two. It’s even worse when a recipe calls for a couple of tablespoons of several different herbs. I end up paying for more than I need and throwing out the leftovers. Wasteful and irritating!

That’s why I planted tarragon, sage, and parsley in my garden bed this spring. Of course, now I have more herbs than I can use. Recently, as we were preparing our fall gardens, a small group decided to start an herb garden for all the garden members to use. At the entrance, there’s now a bed full of thyme, oregano, rosemary, marjoram, parsley, sage, tarragon and dill. These herbs are available to any garden member who needs a couple of sprigs. Soon we’ll have cilantro and there’s already tons of basil to share.

Many people like to cook with herbs, but don’t have the time or inclination to grow their own. An economical solution is to become a general member of the Community Garden. For the annual $10 membership you’ll have full access to the garden (24/7) and that includes the herb beds. It’s the perfect time to get your membership because on Saturday, Oct. 21, the Community Garden is hosting a workshop with the Herb Society. The workshop is free to garden members and five dollars for non-members.

You can’t beat the flavor of fresh herbs, or the rate of return on a ten-dollar investment in the Community Garden.