Community Grown Gardens

10/15/2026

Luna says, "Life is better with dirt under your paws, sunshine on your back, and good people stopping by. Welcome to Community Grown Gardens!

10/12/2026

Apple Crisp?? Yes, Please!!!
https://www.facebook.com/reel/4178607975604790

10/12/2026

Farmer Bob explains why basil plants die in the fall!

10/08/2026

10/08/2026

Kindergartners ❤️ digging up weeds!!!

10/08/2026

Planting seeds is fun!!🫜🫛🥬

10/07/2026

Kindergarten students learning how to identify herbs and vegetables!

10/07/2026

Harvesting lavender on a beautiful, sunny, Autumn day!

10/05/2026

Preserving garden herbs for the winter is best done by freezing tender, high-water herbs like basil and chives in oil or water, and air-drying or dehydrating woody herbs like rosemary and thyme.

1. Freezing (Best for Tender Herbs)
• Best for: Basil, cilantro, parsley, chives, and mint.
• Method: Chop the clean, dry leaves. Pack them into ice cube trays and fill them with olive oil, melted butter, or water. Freeze solid, then pop the cubes into a freezer bag.
• Use case: Drop a frozen oil cube straight into soups, stews, or frying pans.

2. Drying (Best for Woody Herbs)
• Best for: Rosemary, thyme, oregano, and sage.
• Method: Tie small bundles of stems together. Hang them upside down in a warm, dry, dark, and well-ventilated room for 1 to 2 weeks. Alternatively, use a food dehydrator.
• Storage: Crumble the dried leaves and store them in airtight, dark glass containers like the SmartJar Storage Solution to protect from light.

3. Making Compound Butter
• Best for: Parsley, tarragon, chives, and sage.
• Method: Mix one part chopped fresh herbs with softened room-temperature butter. Roll the mixture into a log using plastic wrap, then freeze solid.
• Use case: Slice off individual pats to melt over roasted vegetables, fish, or grilled meats.

09/28/2026

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