Rosemary Garlic Asparagus

This recipe can hold the Rosemary, but I suggest trying it.  I couldn’t stop eating every bite of it every time I make it.


3/4 lb. asparagus

2 cloves crushed or finely minced garlic

2 Tbsp coconut oil

1 tsp salt

1 sprig rosemary or 1 tsp powdered rosemary


Trim the bottoms of the asparagus if it feels stiff.  Rinse and pat dry.  Strip the leaves from the sprig and crush/cut it to pieces (or measure out 1 tsp dry powder).  Heat up a skillet with the coconut oil.  Test heat with a little garlic and rosemary.  Add asparagus and salt.  Cover with lid, and stir every so often to prevent burning.  After two minutes add rest of Rosemary and garlic.  Cook till folk pierces easily and outside is browned.


Butternut Squash

Butternut squash is another favorite at Phocas Farms.  Did you know that this yummy orange fleshed squash will keep for several months if stored in a cool dry place throughout the winter months?  It’s packed full of vitamins and nutrients which help promote good heart health. For more information on butternut squash’s nutrients and cooking methods, check out the Whole Living website.

Try The Simple Veganista’s recipe for Butternut Squash and Black Bean Chili.  It’s a hearty fall, feel-good soup.  Enjoy!


Rosemary as sweet as its name.  It is primarily a savory herb used in a variety of ways.  Some of my favorite uses are crushed fresh rosemary added to Rosemary Garlic Asparagus or in Estella’s Leek and Potato Soup.  It is excellent added to poultry or potatoes, as well.

Drying rosemary is simple.  Hang upside down a cool, dry, dark room.  When it is crisp as paper remove from stalks by firmly running your hand opposite the direction of the leaves and then collecting what drops from this motion.  You may crush it in a food processor or store it whole.  Keep it in a airtight container out of direct sunlight.


“Chives belong to the same family as onion, leeks and garlic.”

“Leaves are used fresh and can be dried but will discolor and quickly absorb moisture.  Chives can also be frozen for later use.


Leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter.  Flavor is much milder and more subtle than other members of the onion family.”

Taken from the University of Illinois Extention


Cilantro is a herb known for flavoring salsas from tex-mex to authentic Latino dishes.  Try out this Pico De Gallo recipe or make up your own variation of hot peppers, cumin and green bell pepper.

  1.  Something to remember about Cilantro is that a small portion of the population has a genetic trait that causes cilantro to taste like soap rather than its wonderful robust flavor.  Keep that in mind when someone tries your pico de gallo and makes a face.
  2. Drying cilantro is trickier than most herbs, and is typically not as tasty as fresh.  It cannot be air dried.  It will become limp, and lose its flavor, but never dry out completely.  Instead spread it on a parchment/cookie sheet and set your oven to its lowest setting.  Keep the door cracked open and let the heat from the oven and circulating air from the crack in the door dry it out.  Feel it every once in awhile to see if it is crisp like paper.  When it is, take it out and crumble it off its stalks.  Remove the stalks by hand or put it through a large-holed sieve or colander.  Place in airtight container and keep out of direct sunlight.