Growing the Herb Garden of Your Dreams

Do you love herbs? Well we do too! Herbs not only add delicious flavor to your favorite recipes, but they also have medicinal, homeopathic properties that your grandmother has been using for ages. Whether you’re adding fresh rosemary to your chicken recipe, or infusing your freshly squeezed lemonade with lavender, we’ve got all of the tips and tricks ready for you to start the herb garden of your dreams.

How to Choose Your Plants

Before choosing your herb garden plants, we recommend you start small, and then work your way up from there. Learn to “get the hang” of growing herbs before committing to a HUGE garden. Because herbs do have different needs than other plants, and while normally easier, they can sometimes take some getting use to.

Here is some info and a few examples of how we use our favorite herbs:

Rosemary: promotes increased concentration and digestion, but also a delicious addition to chicken.
Basil: known for it's use in italian cuisine (especially pesto), rich in antioxidants, and fast growing.
Mints: have many varieties. Can take over a garden, so they are best grown in containers. Also make great teas.
Oregano: is DELICIOUS when infused in honey or butter.
Lavender: is also great for teas. Also fun to make DIY lavender bath salts and candles.
Parsley: makes a fresh addition to salads and meats.

Perennial Options

If you’re wanting some perennial options (a plant that will remain more than one year) specific for our zones in North Carolina (6a-8a), here are some great options for you:

Catmint: cats LOVE this plant (if you don’t like cats, don’t plant this herb).
Also yummy as a tea.
Rosemary: (Rosmarinus Officinalis) looks beautiful and smells amazing. Can be used for not only culinary purposes, but also for decorations at Christmas.
Silver Thyme: has a pretty pink blossom in the summer with slight lemon-scented leaves.
Chives: grow back even bigger every year, and have a pretty purple flower.
Oregano: will return if you cut it back in the fall and cover with mulch.

Choose Your Pots (Or Beds)

If choosing pots, remember that the larger the pot, the larger the crop. For example, mint grows like CRAZY, so if you’re wanting a lot of mint, we recommend planting in a larger pot. If growing in the ground, keep in mind that some plants are more invasive than others, so protect the more delicate plants by keeping the invasive herbs away from them.

Use High Quality Soil

Start your herb garden out on the right foot by choosing a good quality soil. Daddy Pete’s Soil is a great organic option that we carry at our stores in North Carolina, which we mentioned here in this post. And remember, you are most likely going to be eating these herbs, so try and avoid spraying them with a chemical fertilizer. A great alternative to chemical fertilizer would be mixing in some compost to the soil when planting.

Watering Needs

Herbs are not like houseplants or succulents because they need a moderate amount of water every day, depending on the specific herb. And usually the best time to water is in the early morning, which allows the sun to dry the water from the leaves and prevent mold and mildew growth. Be careful not to overwater, as some herbs tend to gravitate toward root rot (like Sage).

Choose Your Location Wisely

Some herbs like a cool, shady spot, and some like a hot, sunny location, so remember to check the tag of your herb before planting. Another tip to keep in mind, in regard to location, is this: keep your herbs easily accessible. For example, you don’t want to be running through a summer rainstorm (or maybe you do) to go and cut the lavender from the garden that you forgot to get earlier that day.

Give It A Haircut… aka a pruning

We like to think of pruning herbs as “giving them haircuts”. If you trim the TOP of your herbs, more will grow back in its place, creating a full and healthier plant. You also want to cut from the top of your herbs, not the bottom. The bottom leaves are the sturdy base to your herb, so don’t cut those gorgeous leaves. And remember to trim often, because some herbs tend to die after blossoming like Cilantro. The leaves age, dry up, and fall off, leaving you with a twig and no leaves, which is sad and disappointing.

Do you enjoy planting herbs and using them in your recipes? If so, what’s your favorite herb and what recipe do you use them in? We’d love to hear about it in the comments below!

Please note: we truly hope you’ll come visit with us, and we would also love to see your gardening photos as well, so tag @gardenvalleyfarmersmarket in your posts, and don’t forget to use the hashtag #gardenvalleyfarmersmarket and show us your herbs!

And lastly, if you find this information helpful, we’d love it if you would support us by sharing with your friends.

Happy Herb Planting!

Thank you so much for joining us here. For more information on what Garden Valley Farmers Market is about, you can visit us here. If you’re wanting to visit with us, come by any of our five North Carolina locations. If you’re wanting to follow along with us, you can do so either on our Facebook, Youtube, or our Instagram. If you’re wanting to earn rewards and be easily connected with us, download our new App. And if you’re wanting to check out our other recipes and blog posts, or are needing more inspiration, follow us on our Pinterest. We’d love to have you join us in our journey of planting better, eating better, and living better.
Much love,
Your Garden Valley Farmers Market Team

Heirloom Tomato Tart with Basil Sauce by Our Balanced Bowl

Heirloom Tomato Tart

I was so thrilled when Garden Valley Market reached out to me and asked that I develop a recipe using their product AND write a guest post on their blog! I moved to Burlington 4 years ago and have always loved popping in, being greeted by their friendly staff and always finding top notch produce.

I knew instantly that since it’s finally Summer that I wanted to develop a recipe using heirloom tomatoes. Fun fact: This is only the second Summer of my entire life that I have liked tomatoes! I always hoped that my taste buds would eventually change and lo and behold - they did! Another fun fact: In college, I worked at a produce stand in my hometown. I missed out on so many experiences to try the beautiful tomatoes while I was there - so you can bet that I’m making up for lost time now!

So what even are heirloom tomatoes?

According to some quick research I found on Bon Appetit, “The seeds are what make an heirloom tomato an heirloom tomato. They are passed down from season to season, taken by the farmers from the tomato plants that produced the best fruit. This process allows farmers to select for certain desirable traits like juiciness, size, shape, or color. Heirloom tomatoes are also often open-pollinated, which means that they are pollinated naturally, by birds, insects, wind, or human hands. No weird science-y genetic modification here.”

Basically, these are super cool, quirky tomatoes that don’t look like OR taste your regular ol grocery store ones. They might look super wonky but you can bet they will be extra juicy, most likely pretty large, and full of delicious flavor.

Let me tell you a little bit about this tart:

• It’s baked on a pre-made puff pastry because it’s summer and no one has time to make puff pastry from scratch when you’re just trying to live your summer vibe life

• It’s loaded with fresh, juicy heirloom tomatoes (ranging from german johnson to cherokee purple!)

• Topped with the most insanely fresh basil sauce made

• Also topped with super creamy and tangy feta cheese

• Best part: you can eat it with your hands! Minimal cleanup required! Yes!

It’s insanely easy and the perfect easy weeknight dinner!

Let’s get into how to make it:

You begin by preheating your oven to 400 degrees. I used a specific brand of puff pastry that I loved called Wewalka. I love it because it’s European style, contains no lard, and you don’t have to thaw it like normal puff pastry. It also comes with parchment paper! If desired, you can roll out the puff pastry to make it larger or more rustic looking.

Once you get the puff pastry to your desired size, poke holes all in it! You want to do this to ensure that the air can help escape from the bottom and it doesn’t just “puff” up.

Next, place it directly in the oven to par-bake for about 12-15 minutes. It’s important to do this step because otherwise the bottom of the puff pastry could be soggy.

While this is baking, slice your tomatoes into thin slices and set them aside.

When your puff pastry is done par-baking, arrange the tomatoes on top of it to cover. Add a drizzle of olive oil, a generous pinch of salt and a crack of black pepper. Place back in the oven for 15-20 minutes or until golden brown.

While the tart is cooking for the second half, whip up the basil garlic sauce! Place 1.5 cups of fresh basil leaves into a food processor along with 2 cloves minced garlic, salt and olive oil. Pulse until it’s blended.

By now, your tart should be done! Take it out of the oven, add a generous portion of feta cheese on top and dollop basil sauce if desired (or you could also use the basil sauce for dipping!)

Eat while warm or at room temperature! Enjoy!

Haylie Abele shares mostly healthy, occasionally indulgent recipes on her fun and lighthearted blog, Our Balanced Bowl. For more delicious, easy recipes follow her on Instagram, Pinterest, Facebook or find her on her blog!

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Heirloom Tomato Tart with Basil Sauce

Ingredients

Heirloom Tomato Tart
1 lb Garden Valley Market heirloom tomatoes (about 3 medium heirloom tomatoes, any variety)
1 Wewalka sheet of puff pastry
½ cup feta cheese (more if desired)
Fresh basil leaves for garnish
Olive oil
Salt and pepper (for taste)

Basil Garlic Sauce
3 cloves minced garlic
1.5 heaping cups of fresh basil leaves
¼ cup olive oil (more if needed)  
¼ tsp salt

Instructions

• Preheat oven to 400 degrees. Prepare your puff pastry on parchment paper and large baking sheet. Roll out if desired to make it bigger. Poke the entire puff pastry several times with a fork to allow the air to escape. Bake for 12-15 minutes.

• While the puff pastry is baking, slice your tomatoes thinly. Set aside.

• Once the puff pastry is done par-baking, remove it and place the tomatoes on top of the pastry. Add a drizzle of olive oil on top of the tomatoes as well as a generous pinch of salt and crack of black pepper. Put back in the oven for an additional 15-20 minutes or until golden brown.

• While the tart is finishing up, mince your garlic. Add this and 1.5 heaping cups of basil to a food processor along with ¼ cup of olive oil and ¼ tsp of salt. Pulse until fully blended into a sauce.

• By now, your tart should be done. Remove from oven. Sprinkle generously with feta cheese and fresh basil leaves. Dollop the basil garlic sauce on top as well or use it as a dipping sauce. Enjoy warm or at room temperature!

Sources: https://www.bonappetit.com/story/what-are-heirloom-tomatoes

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Haylie Abele is the creator of Our Balanced Bowl. Local to Burlington, NC, Haylie loves all foods, fresh ingredients, and creating new recipes. She’s also married to her forever love, Benjamin. If you ever get a chance to meet her, ask her about Ben, and see how her eyes light up. It’s darling.

Haylie has also struggled with an eating disorder in her life, and she shares a bit on her blog about how her thought process finally shifted. Thank you, Haylie, for sharing your story of eating all foods in BALANCE, and creating yummy recipes that inspire us all to eat healthy, while also inspiring us to ENJOY the indulgent foods we eat.

Haylie shares mostly healthy, occasionally indulgent recipes on her fun and lighthearted blog, Our Balanced Bowl. For more delicious, easy recipes follow her on Instagram, Pinterest, Facebook or find her on her blog!