![]() ![]() Tarragon is a must in any cook’s herb garden. It’s the main flavoring in B érnaise sauce and is a component of fines herbes found in so many recipes. Tarragon, of course, is a classic ingredient in French cooking. The next big event will bet the Midsummer Herb Festival on Saturday, July 27.My favorite shrimp salad recipe is flavored with celery and chives, but it’s the fresh tarragon that grabs me. ![]() And the carnivorous creations workshop will have visitors planting carnivorous plants. ![]() Well Sweep will have a number of classes throughout the summer, teaching visitors to make a garden trough planter and to create herbal topiary.Ī lavender craft workshop will teach people to make a wreath and wand. Other vendors included Main Skirt Brew Pub which is located in an old bank building on Main Street, Hackettstown, Orchard View Lavender Farm, located in the Karrville section of Mansfield Township, Four Fields Farm, a maple syrup vendor and Warren Arts with a display of nature photography and painting. Tzogas presents all over the Northeast on her funghi. Olga Tzogas of Smugtown Mushrooms in Rochester, NY, who had a booth among the vendors, gave a presentation on growing Wine Cap mushrooms for food and soil retention. The cooking demonstration was by Chef Greg Matty of James on Main in Hackettstown. McDuffee and Cheswick repeated their presentations. On Sunday, David Hyde presented on perennial natives and nativars and how to introduce them into the garden. “I can’t help looking at leaves every time I take a walk,” she said. She explained silk is best for taking the impressions and the best leaves come from maple, walnut, sumac, plum, geranium and peonies. They do leaf impressions on fabric for scarves, dresses and tops.ĭoyle said she has a lab in her basement to experiment with different leaves and different fabrics. On Sunday, she spoke about creating an herbal first aid kit from plants you can grow in your garden or purchase.Īdams and her friend and business partner Sarah Doyle had a booth in the vendor fair. Kerry Adams, with 45 years of experience as a practicing herbalist, lectured on backyard plants with useful medicinal properties. The formal herb garden tours were led by Patrick McDuffee, the third generation at the farm, a grandson of Cyrus and Louise Hyde. Jay Chai, owner of two popular Hackettstown restaurants, the Pandan Room and TOPO, demonstrated Thai, Indonesian and Vietnamese dishes that feature the farm’s herbs and spices. Young people in the audience were fascinated by the carnivorous plants. He described their characteristics and care. She is considered an extraordinary gardener and cook and she wrote “Favorite Recipes From Well-Sweep.”Īpiarist Lorette Cheswick took guests on a walk through the gardens to focus on pollinators and the plants that attract them.ĭavid Hyde, who took over ownership of the farm from his parents, presented on “perennials of distinction” in the morning and then in the afternoon on “Funky, Far-Out and Fabulous Plants.” Louise founded the farm with her husband, Cyrus. On Saturday they started with the farm’s matriarch, Louise Hyde, presenting on her Favorite Kitchen Herbs, easy to grow plants for savory dishes. The Spring Open House featured several special presentations. His chickens are among the animals children love to visit when they come to the farm with their parents. They were able to start the business three years later.Ĭy is a collector of herbs and rare poultry. PORT MURRAY - Well-Sweep Herb Farm holds several open house events each season - but the one over the first weekend of this month marked the 50th anniversary of the farm that now has members of the third generation working in the beds.Ĭyrus and Louise Hyde purchased the land with a run-down house in 1966. David Hyde shows off an umbrella bamboo plant, one which, he promised, will not take over a lawn. ![]()
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