parsley, sage, rosemary, and thyme...

I've reclaimed the sad wooden boxes on the side of our building and turned them into quite the herb garden for the Hillel Cafe to proudly tout homegrown seasonings on our menu this September!

So far, I have lavender (which will feature prominently on the Espresso Cart menu, think Lavender & Vanilla Latte), basil, thyme, rosemary, parsley, cilantro, dill, cumin, tarragon, and sage.

 lavender simple syrup

If you have an interest in permaculture/horticulture and would like to take an active role in helping me with this project, please contact me at fromthehearthfood@gmail.com

Do you already have your own herbs to use up somehow?  Here is an awesome recipe for Argentinean inspired chimichurri sauce that goes great on grilled meats and is a great way to use a bunch of parsley & cilantro.

CHIMICHURRI SAUCE

INGREDIENTS
1 small bunch parlsey, stemmed and finely chopped
1 small bunch cilantro, stemmed and finely chopped
2 cloves garlic, finely chopped
1/8 C red wine vinegar
1/4 C olive oil
red chile flakes, to taste
salt and fresh ground black pepper

DIRECTIONS
Combine herbs, garlic, and red wine vinegar in a small bowl.
Whisk in olive oil in a steady stream, stir in salt and pepper.

Alternately, place all ingredients in a food processor and pulse to combine.

Serve with grilled steaks or your favorite meat (I like to serve this with grilled flank steak). Enjoy!

keep it kosher, organic, local, seasonal, green, non-gmo, blah, blah, blah...

I want to run an idea I have by you.  Last year I started a Hillel CSA (community supported agriculture), where you could come and pick up a share of vegetables from a local organic farm (Green Things Farm) at Hillel.  The catch is you have to pre-pay and you can't be afraid of radishes and kohlrabi. I sold out of the 15 shares I had allotted to us in no time.
Now it's time to brainstorm again with how to keep this going, gain traction, and help our active Hillel community keep kosher, eat healthy, and invest in community.
The idea:
Keep the vegetable part of the CSA basically the same which is 15 weeks of fresh produce depending on what the farm is harvesting each week.
ADD into the mix:
-1 bunch of fresh herbs from Chef Emil's herb garden
-1 one pound loaf of house made challah bread
-1 whole glatt kosher chicken, in Chef's marinade of the week and ready to roast at home

This would change the price from $400/15 weeks to $600/15 weeks.

Do you think students & community members like yourself would sign up?
Please leave me any feedback or your email if you'd be interested in a comment or email me @ fromthehearthfood@yahoo.com!