Haviland Farms

Haviland Farms A Mid-Michigan micro-garden dedicated to growing rare and heirloom vegetable varieties

HERBS: Our oregano patch is thriving and ready to be harvested! These soft, fuzzy leaves are bursting with bold, earthy ...
05/06/2025

HERBS:

Our oregano patch is thriving and ready to be harvested! These soft, fuzzy leaves are bursting with bold, earthy flavor! Yum.

Perfect for seasoning your sauces, roasted veggies, grilled meats, or even steeped in tea.

Oregano is one of those herbs that keeps on giving. The more you harvest, the more it grows, so we’re harvesting fresh bundles this week for our local customers!

🌱Grown without chemicals
🌱 Hand-harvested and full of flavor
🌱 Pairs beautifully with tomatoes, garlic, lemon, or olive oil

Message to reserve a bundle!

HERBS:One of my absolute favorite herbs! Lemon Thyme 🌱 It's growing leaps and bounds in my hobby garden! Fresh, citrusy,...
05/06/2025

HERBS:

One of my absolute favorite herbs! Lemon Thyme 🌱

It's growing leaps and bounds in my hobby garden! Fresh, citrusy, and super low maintenance. You can toss it on roasted veggies, chicken, or even steep it in tea!

Pro Home Cook Tip:

For a bright and flavorful side dish, slice your potatoes into hearty wedges and toss them in a drizzle of olive oil. Strip the lemon thyme leaves from their woody stems and sprinkle generously over the potatoes along with a pinch of sea salt and cracked pepper.

For extra crispiness, add a dash of garlic powder or smoked paprika. Spread the wedges out in a single layer on a parchment-lined baking sheet and roast at 425°F for 30–35 minutes, flipping halfway through, until golden and crispy on the edges.

Perfect alongside roasted chicken, grilled fish, or a veggie bowl!

SNAPSHOT:So excited for the 2025 growing season! ❤️ Trying out a new variety this year… elephant garlic! Despite the nam...
05/06/2025

SNAPSHOT:

So excited for the 2025 growing season! ❤️ Trying out a new variety this year… elephant garlic!

Despite the name, it’s actually more closely related to leeks than regular garlic. It first showed up in the U.S. in the 1940s, and people have been loving it ever since for its huge cloves and super mild flavor. Perfect for roasting or even slicing raw!

I’ve never grown it before, so I’m curious to see how it does. Definitely one of the things I’m most excited about in the garden this year!

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Grand Blanc, MI
48439

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