Grow A Culinary Herb Garden Indoors This Winter - Vermont Public Radio

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Get a taste of greenery by learning to grow easy culinary herbs indoors right now. Learning the right lighting, watering, temperature and harvesting are key to growing indoor herbs!  

Chives, parsley and mint are the easiest culinary herbs to grow indoors. Plus, these are fast-growing and need less light so you can place them in an East- or West-facing window.

For Mediterranean herbs like thyme, oregano, sage and rosemary, place the potted herbs in a sunny South-facing window or use grow lights. With grow lights, you can grow basil indoors, too!

Look for individual herb plants at garden centers and you’ll be able to harvest sooner instead of starting everything from seed. And once you’ve chosen the herbs you like, plant them in their own pots as some like moist soil more than others. Then, just place them in a sunny spot away from a cold window.

Once they get big enough to start harvesting, simply snip the leaves and add to pastas and salads. Then in spring, move them outdoors to your garden.

Q: I love having herbal tea especially in the winter and would like to know some good medicinal herbs I can grow inside during the winter? Can I bring my lemon balm and peppermint plants inside in the fall? — Anastatia, in Thetford

Yes, bring those plants in from the garden in the fall and then have medicinal herbs indoors all winter. Those are great examples of some medicinal herbs and there are others that are also culinary herbs, like rosemary, tarragon or lavender. Even thyme and oregano are medicinal. You can play around and try to grow echinacea and bee balm from seed though it will take awhile for leaves to get big enough to steep in a tea, for instance. Next spring, you can bring those plants you started from seed to grow outdoors in the garden then back indoors next winter!

Q: I get brown and wilted leaves on our orchids, often just half or so of a large crescent dark green leaf, and I always wonder if I should cut off the brown part. Any suggestions? — Charlie, in Weybridge

This leaf-browning issue is usually a sign that the roots have died from either too much or too little watering so adjust watering a bit and see if that helps. Also, you can cut off brown leaves completely and then watch your watering and make sure the water drains out well. As we get closer to spring, you can also repot the orchid in a new container with fresh bark medium.

All Things Gardening is powered by you, the listener! Send your gardening questions and conundrums and Charlie may answer them in upcoming episodes. You can also leave a voicemail with your gardening question by calling VPR at (802) 655-9451.

Hear All Things Gardening during Weekend Edition Sunday with VPR host Mary Engisch, Sunday mornings at 9:35.

Have questions, comments or tips? Send us a message or get in touch by tweeting us @vprnet.

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The Link Lonk


January 31, 2021 at 10:22PM
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Grow A Culinary Herb Garden Indoors This Winter - Vermont Public Radio

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Community celebrates Herb Foster's 93rd birthday - Martha's Vineyard Times

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More than 70 Vineyard community members drove by Herb Foster’s home Sunday to wish him a happy 93rd birthday, and thank him for his ceaseless dedication to the betterment of the Island.

When asked what he wanted to say to his dozens of fans who carried signs, American flags, and bells as they drove by on his birthday, Foster smiled and said, “Thank you for supporting our library staff. I think we have raised quite a bit of money, so it was really good, I’m very happy about it.”

Ever since he moved to the Island full time in 1998 with his late wife, Anita, Foster has served as a pillar of community involvement in several capacities.

Apart from being on the Edgartown Free Public Library’s board of trustees — a position he holds near and dear to his heart — Foster is also president emeritus of the Martha’s Vineyard Herbrew Center, a member of the Island NAACP chapter, and is heavily involved with the veteran community, having served as a Morse Code operator in the United States Army during World War II.

Just a few days before Foster’s birthday, his daughter, Donna Fern Foster, teamed up with Edgartown library director Lisa Sherman (a longtime friend of Foster’s) to plan the drive-by celebration.

By the time Sunday rolled around, more than 70 people had RSVP’d for the event, and dozens more folks decided to spontaneously stop by once they heard about the impromptu party. The drive-by party was held because of the ongoing pandemic.

On the evite.com online event listing, dozens of well-wishers wrote kind messages to Herb on his special day. 

Robert Herman wrote, “our hero” on the online invitation, and at the drive-through celebration he said, “We love Herb.”

Linsey Lee wrote, “Happy Birthday to the most wonderful guy!” and Mike McCourt wrote, “I’d be more than honored to be involved in celebrating Herb’s Birthday. Such an amazing person.”

Some folks couldn’t attend the celebration, but wrote how much they wished they could be there to wave and blow kisses.

Jerry Fritz wrote, “dear old friend, I wish I could be there to join the drive by crew. I hope and pray your day is filled with much joy and many blessings. I just spoke of you recently in my Sunday morning message. Remember how you and I loved to share jokes and stories?”

Additionally, the Friends of the Edgartown Free Public Library have established the Herb and Anita Foster Staff Education Fund, which will “support professional development for Edgartown Library staff members who wish to pursue educational endeavors that support and enhance their role at the library,” according to the online event page.

Sherman said that, in years past, everyone looked forward to Foster’s house parties, and he looked forward to them equally.

“Herb just loves a party,” Sherman said. “I hate that we can’t have his regular party this year.”

But, according to Sherman, she and Foster’s family wanted to make this year as memorable as all the prior ones.

For Sherman, the immense outpouring of community support for Foster’s birthday is evidence to how involved he has been in all facets of the Island.

“I think the outpouring of love he saw today is definitely a representation of all the support and love he has given to our community over the years, and I am so thrilled that there were so many people who were able to come out and support him here today,” Sherman said.

Donna added that it usually takes at least a month to plan Foster’s birthday party, but because she was concerned about his health, she decided to have the party sooner.

She echoed Sherman’s sentiment that Foster has done so much for the Vineyard, and the folks who drove by on his birthday wanted to return the favor.

“It’s all about my dad’s personality and everything he has done for this Island. He doesn’t know a single stranger,” Donna said. “He’s the type of person who would be standing in the grocery line and start speaking with someone next to him, and invite them to his party.”

After several police officers and fire personnel drove by to wave at Foster, flash their lights, and wish him a happy birthday, Edgartown Police Chief Bruce McNamee said he “wouldn’t have missed this occasion for anything.”

“Herb sought me out as soon as I started here,” McNamee said. “It’s interesting, especially from a police perspective — on matters of race, he has been on top of topics like that for 30 or 40 years.”

McNamee said that, as a veteran himself, “it’s hard not to be inspired by [Foster],” and added that “there are a lot of treats about being the Edgartown police chief, but being friends with Herb is right at the top.”

You can honor Herb this year by sending a check to the Friends of the Edgartown Free Public Library, 26 West Tisbury Road, Edgartown, MA 02539, or click on this link and select The Herb and Anita Foster Staff Education Fund from the drop-down menu.

The Link Lonk


February 01, 2021 at 05:37AM
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Community celebrates Herb Foster's 93rd birthday - Martha's Vineyard Times

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James Herbert 'Herb' Stevenson - Auburn Citizen

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James Herbert 'Herb' Stevenson

Sept. 16, 1927 - Jan. 23, 2021

WEEDSPORT - James Herbert "Herb" Stevenson, 93, passed away unexpectedly with loved ones at his bedside on the morning of January 23, 2021 at Palm Bay Hospital in Palm Bay, FL. He was mentally sharp and active till the end. Playing his best 18 hole round of golf in years just two weeks prior to his passing. He always said he would live till 100, and very likely could have.

Born in Weedsport on September 16, 1927 to lifelong Weedsport area residents, Otto M Stevenson (1978) and Velva Leaman Stevenson (1983).

He graduated from Weedsport High School in 1945 where he played both baseball and basketball. He also played both baseball and fast-pitch softball on the Weedsport town teams well into the 1950s. He served in the U.S. Navy, post WWII (1945-1946), and was assigned to the Main Navy Building on the National Mall in Washington, DC. He was a proud member of the Clark-Heck American Legion Post 568 in Weedsport for nearly 75 years. And was Post Commander in the late '50s thru early '60s and regularly participated in the annual Memorial Day parade.

On September 9, 1950, he married his partner in life Marilyn Ann Dare from Auburn. Together they raised four children living at times in Weedsport, Geneva, Apalachin, Vestal and Camillus. Since 1986 they have resided in Weedsport and wintered in Palm Bay, FL.

Herb worked on NY Central Railroad (1946-1953) both helping family with their railway express and mail duties and was hired, c 1950, as a fill-in operator for Tower Operations (Syracuse Division), responsible for both signaling and switching on their four track line. He then was hired in 1953 by Mobil Oil, then named Socony-Vacuum now ExxonMobil, in Terminal Operations as a truck driver. He rapidly ascended to terminal supervisor working in Weedsport (1953-1963), Geneva (1963-1965), Vestal (1965-1974) and Syracuse (1974-1986). Retiring in 1986. Post retirement he briefly drove school bus in Weedsport and enjoyed, with his wife, volunteering with Auburn SCAT Van driving the elderly and disabled to appointments.

Herb was amazingly consistent in his daily routine; Up early, Bed made, Breakfast 7-8 a.m, Lunch 1-2 p.m., Cocktail hour at 5 p.m., Dinner 7-8 p.m. and Bed before 10 p.m. He thrived on routine and was very organized with his finances and with the maintenance of his homes, landscapes and vehicles. He loved his morning newspaper, crossword puzzles, sudoku, vegetable gardens, TV (news, sports, history, Family Feud, Dr Pol, how-its-made shows, and others), dining out on Friday's, Sunday morning breakfast and cocktail hours. But his biggest passions in life were his family, his family's welfare and genealogical history, WWII history (especially USAAF 457th BG where his brother Sgt. Robert L. Stevenson was assigned and KIA aboard a B17 on February 6, 1945), flying in late '40s (pilot training), everything golf including Tiger Woods, Syracuse Orange sports, Yankees baseball, and Magic basketball. We hope he's still active and enjoying all his loves and passions including his nightly Manhattan/Rob Roy with cherry juice.

All who knew Herb would say that he was an easy man to like. To our family, he was our steady rock. An adored husband, father and grandfather. On a personal note, he was my father, coach, mentor, role model, best friend, biggest critic and often my right-hand man. He will be sorely missed by all.

In addition to his parents, Herb was predeceased by his wife Marilyn Dare Stevenson (2018); daughter Diane Marie Corey (2015) of Boulder, CO; son Richard Dare Stevenson (2018) of Vestal; sister Avis Stevenson Ball (2016) of Weedsport; brother Sgt. Robert L. Stevenson (1945) KIA in Europe; grandson Damon Scott Corey (2008) of Johnson City and nephew Robert Stevenson Ball (2008) of Weedsport. Also brother-in-law Robert Edwin Dare (1991); niece Cathy Dare Mancini (2007) and nephew Kenneth E. Dare (1998), all of Auburn.

He is survived by son James Curtis Stevenson of Palm Bay, FL; daughter Cheryl Lynn Files (Philip) of Weedsport/Palm Bay, FL; son-in-law William "Bill" Corey (Janis) of Apalachin; daughter-in-law Debra Ackert Stevenson of Vestal; grandchildren: Chad Derek Corey of Rossville, GA, Justin Steven and Jeslyn Dare Files of Weedsport, and James Robert and Jaclyn Patsy Stevenson of Vestal; great-granddaughter Elizabeth "Liz" Corey Buciu (Steven) of Apalachin; great-great-granddaughter Zoey Marie Trafzert of Apalachin; and nephews: George F. "Ted" Ball (Claudia) of Weedsport, Charles E. "Chuck" Ball (Irma) of Central Square, Stephen R. Dare (Mary) of Auburn and John M. Dare (Marsha) of Port Byron.

It was Herb's wish that any memorial tributes be made in the form of charitable donations to the Clark-Heck American Legion Post 568, 8844 S. Seneca St., Weedsport, NY 13166 and/or the Old Brutus Historical Society, 8943 N. Seneca St., Weedsport, NY 13166.

A graveside service will be planned for the spring at the family plot in Weedsport Rural Cemetery. Arrangements are with White Chapel Funeral Home, Weedsport.

To offer condolences for the family please visit whitechapelfh.com.

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The Link Lonk


January 31, 2021 at 01:00PM
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James Herbert 'Herb' Stevenson - Auburn Citizen

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HERB BENHAM: A fresh coat for Sequoia Paint Co. - The Bakersfield Californian

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A local paint store is important. It’s like a hardware store or lumber yard, each lending a town grit, texture and lyrical architecture, linking one generation to the next.

I’ve always been a fan of Sequoia Paint Co. I’ve bought good paint in other places too, however paint stores are like barbers. You find one, you settle in and when you go in for a trim, you don't have to tell them you want the No. 2 clippers because they are already fishing them out of the drawer underneath the mirror.

Given how some of us cling to the familiar, I was reassured when I heard that after 58 years, Sequoia owner Jim Elder had sold the store to Galen and Krista Harris. “Sold” rather than taking more dramatic measures. The Harrises (in their 50s) are as local as Dewar’s or Stinson’s. Galen is a longtime painting contractor and Krista a preschool teacher. Their 20-something boys, Blake (who will join the business) and Logan, are graduates of Ridgeview and Bakersfield Christian, respectively.

“I’ve been buying paint here since 1987,” said Harris, who worked for Jim Williams Painting for 12 years before going out on his own. “I’ve known Jim for a long time.”

Elder started Sequoia in 1962. He’s 93 now and there weren’t a lot of succession opportunities in his family so it made sense to hammer out a deal with an interested party and that they were local and knew the paint business was even better. The negotiations took a year, some of them on a friend’s boat in Oxnard.

Elder is a character even for characters. If he wasn’t from Texas or Oklahoma, he somehow absorbed both the accent, inflection and speech patterns that distinguish the region. Elder always remembered your name and if he didn’t, he’d make one up that may or may not have been flattering. He wasn’t afraid to laugh, or rather cackle. Elder was proud of his business successes, especially ones where he got a good deal, and he wasn’t shy about discussing them. You could come away from a conversation and think he had more money than Bill Gates and maybe was twice as clever.

I loved the paint. I don’t know if it was really better than anywhere else but they made it in Bakersfield across the street from their store on 19th and Baker and it seemed better because you knew where it came from.

I’m also a sucker for businesses east of Union; many of Bakersfield's best businesses set down roots there and some never left. Like its east Bakersfield brethren, Sequoia was the kind of store where time stood still. Step through the door and it could have been 2007, 1997 or 1967. Hard to tell but you knew where you were when you stepped into the office and there was a big, rectangular box of Smith’s doughnuts on a plain table next to a coffee machine and, if you were lucky, you just might get a maple stick.

Rarely was there a line but if somebody was in front of you, it was usually a guy in freshly washed, paint-splattered overalls buying paint for the day and enjoying a bit of conversation with Big John behind the counter. When it was your turn, they’d always throw in a couple of extra stir sticks making you feel like you had won the paint lottery.

Time stood still at Sequoia’s, but when you are buying a business as the Harrises did, it may be time to make time and change things and so they are: deep cleaning, stripping the floor and painting it with a heavy flake and a clear coat, repainting the walls and ceilings and freshening up the displays. Harris has a crew of six going to town on the store.

“Sequoia was tired,” he said. “It’s got good bones and loyal ag customers like Wonderful, Grimmway and Bolthouse, Kern County schools and loyal homeowners but we want to reach out to paint contractors and homeowners who may have forgotten about Sequoia or never heard about us to begin with.”

Sequoia has strengths, Harris said. Elder had formulated a special paint for cold storage facilities because normal paint would turn yellow and peel quickly when in contact with the gases inside the buildings. Sequoia’s paint has proved invaluable.

Freshening up the product line includes developing some new eggshell paints (eggshell refers to the sheen) as well as cabinet paints. Harris has already talked to Bruce Barta, who has been the paint chemist at Sequoia for 40 years.

“We’re also working with Mike McCoy at the Kern County Museum helping them with paint for the only wooden rail car of its type left in the world that used to run downtown,” Harris said.

Some things won’t change. Dorene in the office is staying as is Big John, who has been behind the counter for 40 years and although he is struggling with some health issues he is a gamer and keeps showing up.

Every town needs them — barbers, beauty shops, bakeries, card shops, mom-and-pop restaurants and paint and hardware stores. It is a way of appreciating a town’s identity. A way of measuring our own.

The Link Lonk


January 31, 2021 at 04:30PM
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HERB BENHAM: A fresh coat for Sequoia Paint Co. - The Bakersfield Californian

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Herb Kaiser - The Daily Standard

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Special Weather Statement issued January 31 at 1:15AM EST by NWS Wilmington (details ...)

...A SNOW SHOWER WILL AFFECT NORTHEASTERN SHELBY AND NORTHEASTERN CHAMPAIGN COUNTIES IN WEST CENTRAL OHIO...FAIRFIELD COUNTY IN CENTRAL OHIO...LOGAN COUNTY IN WEST CENTRAL OHIO...CENTRAL HOCKING AND NORTHEASTERN PICKAWAY COUNTIES IN CENTRAL OHIO...AUGLAIZE AND NORTHEASTERN MERCER COUNTIES IN WEST CENTRAL OHIO...FRANKLIN... DELAWARE AND LICKING COUNTIES IN CENTRAL OHIO...HARDIN COUNTY IN WEST CENTRAL OHIO...NORTHEASTERN MADISON AND UNION COUNTIES IN CENTRAL OHIO UNTIL 215 AM EST... At 113 AM EST, radar indicated a snow shower near Dublin, moving northeast at 35 mph. HAZARDS INCLUDE... Quickly changing visibility down to a quarter mile... Up to 2 inches of snow accumulation... Locations impacted include... Columbus, Newark, Dublin, Lancaster, Westerville, Reynoldsburg, Grove City, Delaware, Upper Arlington, Gahanna, Hilliard, Marysville, Pickerington, Worthington, Bellefontaine, Bexley, Heath, Wapakoneta, Kenton and Logan. This includes the following Interstates... I-70 in Ohio between mile markers 81 and 130. I-71 in Ohio between mile markers 96 and 138. I-75 in Ohio between mile markers 104 and 119. To report hazardous weather conditions, go to our website at weather.gov/iln and submit your report via social media, when you can do so safely.

Winter Storm Warning issued January 30 at 10:22PM EST until January 31 at 7:00PM EST by NWS Wilmington (details ...)

...WINTER STORM WARNING REMAINS IN EFFECT UNTIL 7 PM EST SUNDAY... * WHAT...Heavy wet snow expected. Snow accumulations of 5 to 7 inches. * WHERE...Portions of Central and West Central Ohio. * WHEN...Until 7 PM EST Sunday. * IMPACTS...Travel could be very difficult.

The Link Lonk


January 31, 2021 at 02:00AM
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Herb Kaiser - The Daily Standard

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RECIPE: Herb and Walnut Stuffed Peppers - KARE11.com

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Try this delicious recipe featuring heart-healthy walnuts.

When you’re looking for a little something, dietitians love walnuts. February is American Heart Month, which makes it a perfect time to do something nice for your heart, like eating some walnuts!

And it’s not only your heart—these little nuts are also good for your brain and your gut.

One ounce of nutrient-dense walnuts provides a powerhouse of important things for optimum health—a simple, tasty and convenient way to deliver fiber, protein, magnesium and good fats.

Amy Petersen, supermarket registered dietician at Coborn's, suggests keeping a little bowl of walnuts out on the counter to address the snack cravings of everyone in the family. Walk by, grab a couple of walnuts!

Amy also shared some delicious recipes to get more walnuts into your life, like these Herb and Walnut Stuffed Peppers:

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 Servings

Serving Size: 4 Pepper Halves

Ingredients

• 1 Cup 2% Milkfat Cottage Cheese
• 1/2 Cup Chopped California Walnuts
• 2 Tbsp. Italian Seasoning
• 1/8 tsp. Salt
• 8 Mini Sweet Peppers, sliced in half lengthwise

Instructions

1. Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
2. Fill each pepper with cottage cheese mixture.
3. Serve immediately or store in an airtight container in the fridge until ready to eat. These are best enjoyed with 24 hours of preparation.

For more recipes, visit www.coborns.com.

The Link Lonk


January 30, 2021 at 09:20PM
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RECIPE: Herb and Walnut Stuffed Peppers - KARE11.com

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RECIPE: Making heart-healthy herb and walnut stuffed peppers - KARE11.com

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Amy Petersen, supermarket registered dietician at Coborn's, shows us a heart-healthy snack with peppers, cottage cheese and walnuts.

Author: kare11.com

Published: 1:03 PM CST January 30, 2021

Updated: 12:59 PM CST January 30, 2021

The Link Lonk


January 31, 2021 at 02:07AM
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RECIPE: Making heart-healthy herb and walnut stuffed peppers - KARE11.com

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Herb

When it comes to a name, Herb Brooks hit the pipe - PostBulletin.com

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The last empty table was in a shadowy corner near the door, and it’s the kind of setting I like; you can eat your meal, don’t have to make small talk with people you don’t know, and can slip out unnoticed before the program begins.

Steven was asleep in his baby carrier, but infants tend to save their fusses for the most inopportune times, and if this is one of those nights, a seat in the back of the room would let us make a graceful exit.

I placed the carrier on the floor in the corner and Carla and I took the seats on either side of it. The salads were already on the table and I was spooning dressing onto mine it when the door opened.

The organizer of the conference stepped into the room with a guy who looked vaguely familiar. Wasn’t he in a movie with Harrison Ford? A meteorologist on The Weather Channel? It’s right on the tip of my tongue, but I just can’t place him.

“Can we join you?” our friend the organizer asked.

“Please do!” I said around a mouthful of salad.

CNN anchor? Member of Pink Floyd?

“Let me introduce you,” our friend said. “Dan and Carla Conradt …” and he gestured to the baby carrier on the floor, “and their son Steven.”

The guy looked down at the floor, and in a gravelly, non-nonsense voice said “Hi, Steve!”

Not Steven. Steve. I was about to correct him when our friend said: “This is Herb Brooks.”

Ahhhh, THAT’S why he’s familiar!

In a state where hockey is treated with religious fervor, not recognizing Herb Brooks is akin to blasphemy. This man IS Minnesota hockey!

We made the obligatory small talk during dinner. I tried to not act starstruck and say something inane like “Remember when you coached the team that won the hockey gold medal at the 1980 Olympics? That was awesome!”

Mostly I passed him the butter.

At the end of the meal Brooks was introduced as the guest speaker. The room erupted with applause and everyone jumped to their feet. Brooks wiped his mouth with a napkin, set it on his plate and, before he got up and strode to the front of the room, leaned into the corner and said “Nice to meet you, Steve.”

A 3-month-old can only handle so much exuberance, and the crowd was well over the limit. We recognized the signs of impending fussing and snuck out the back door before Herb Brooks reached the podium.

You were in the presence of a legend, little one, and you slept through it.

Someday I’ll tell you all about it.

Steve.

Dan Conradt, a lifelong Mower County resident, lives in Austin with his wife, Carla Johnson.

The Link Lonk


January 31, 2021 at 12:05AM
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When it comes to a name, Herb Brooks hit the pipe - PostBulletin.com

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Herb

This Day in Yankees History: Yanks acquire Herb Pennock from Red Sox - Pinstripe Alley

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Welcome to This Day in Yankees History. The New Year is upon us, and the winter hot stove continues to percolate. These daily posts will highlight two or three key moments in Yankees history on a given date, as well as recognize players born on the day. Hope you enjoy this trip down memory lane with us!

★ ★ ★

98 Years Ago

While it wasn’t as big as the one made by the teams for that Babe Ruth guy, the Yankees and Red Sox made a deal on this day in 1923 that only benefited one team.

Coming off two World Series losses, the Yankees added to their rotation by trading three players and $50,000 to Boston for Herb Pennock. After starting his career badly in Philadelphia, Pennock became an average but inconsistent pitcher with the Red Sox. The Yankees picked him up ahead of the 1923 season, and his career immediately turned around.

Pennock slotted right in as one of the best pitchers in the Yankees’ rotation and helped them win their first World Series win in 1923. He would go on to have several other excellent seasons in New York, winning five more World Series titles. Pennock left the Yankees after 1933 as he had started to fall off. He returned to Boston, playing one last season with the Red Sox before retiring.

As for the other side of the deal, none of the players the Yankees gave up had much of a major league career.

12 Years Ago

Joe Torre appears on “Larry King Live” following the release of his book “The Yankee Years.” The book had generated some controversy, mostly due to comments and revelations Torre made about Alex Rodríguez. The former Yankees and then-Dodgers manager revealed that teammates referred to Rodríguez as “A-Fraud,” while also comparing the Yankees’ third baseman to a character in the movie “Single White Female.”

Despite that, Torre defended the book on Larry King’s show as not having violated clubhouse sanctity. If the book did cause some hard feelings, it didn’t show on the field as the Yankees went on to win the World Series later that year.

★ ★ ★

Not a ton going on in terms of Yankees’ birthdays, so lets send out a happy one to Yankees’ legends Hipólito Peña and Dave Stegman.

Peña was traded to New York just ahead of the 1988 season in exchange for Orestes Destrade. He had played two less than stellar seasons in a small sample size mostly out of the bullpen for the Pirates in 1986-87. For the Yankees, Peña had two stints in New York in ‘88: one in June and one in September. As a Yankee, he was pretty good (3.14 ERA, 129 ERA+) in 14.1 innings. However, his time in the minors was not good, resulting in those 14.1 innings being the last of his major league career, never breaking back in with the Yankees or anywhere else.

Stegman had by far the weirder Yankee career as he only ever did one thing: run. He appeared in two games in 1982, both as a pinch runner. In both circumstances it was for the player in the DH spot, meaning he never took the field. Both times, it was also in the game’s final inning, meaning the spot in the order he occupied never came back around to allow him to bat. Thankfully for him, Stegman had played for the Tigers before that and the White Sox after, meaning he didn’t finish his career as a weird Moonlight Graham figure.

★ ★ ★

We thank the New York Times, Baseball Reference, and Nationalpastime.com for providing background information for these posts.

The Link Lonk


January 31, 2021
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This Day in Yankees History: Yanks acquire Herb Pennock from Red Sox - Pinstripe Alley

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Herb

What's for Dinner - Herb Roasted Chicken Thighs and Potatoes - WTOV Steubenville

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[unable to retrieve full-text content]What's for Dinner - Herb Roasted Chicken Thighs and Potatoes  WTOV Steubenville The Link Lonk


January 29, 2021 at 10:59PM
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What's for Dinner - Herb Roasted Chicken Thighs and Potatoes - WTOV Steubenville

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Herb

Herb Day: Honoring the creator of McDonalds Egg McMuffin, giving back during pandemic | NewsChannel 3-12 - KEYT

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[unable to retrieve full-text content]Herb Day: Honoring the creator of McDonalds Egg McMuffin, giving back during pandemic | NewsChannel 3-12  KEYT The Link Lonk


January 30, 2021 at 02:10AM
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Herb Day: Honoring the creator of McDonalds Egg McMuffin, giving back during pandemic | NewsChannel 3-12 - KEYT

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Fruit & Herb Liqueur Sales Market by Manufacturers, Regions, Type and Application, Forecast To 2026 – Jagermeister, Killepitsch, Samuel Willard's, Lzarra, Becherovka, Stillspirits, and more – KSU | The Sentinel Newspaper - KSU | The Sentinel Newspaper

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The report attempts to offer high-quality and accurate analysis of the Global Fruit & Herb Liqueur Sales Market, keeping in view about the current market scenario as COVID 19 is greatly impacting overall world economy. It also focuses on competitive intelligence, and technological risks and advancements, and other important subjects. Its carefully shaped market intelligence allows market participants to understand the most significant developments in the global Fruit & Herb Liqueur Sales market. This helps to understand about the crucial opportunities as well as threats that can impact market globally as world economy has great impact due to COVID 19. The research study also provides deep geographical analysis.

Major Market Players with an in-depth analysis:

• Jagermeister
• Killepitsch
• Samuel Willard’s
• Lzarra
• Becherovka
• Stillspirits
• Yomeishu
• Chartreuse

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Report Attribute	Details
The market size value in 2019	USD xx.xx million (click here for value)
The revenue forecast in 2028	USD xx.xx million (click here for value)
Growth Rate	CAGR of xx.xx% from 2020 to 2028 (click here for value)
The base year for estimation	2019
Historical data	2015 – 2018
Forecast period	2019 – 2028
Quantitative units	Revenue in USD million and CAGR from 2020 to 2028
Report coverage	Revenue forecast, company ranking, competitive landscape, growth factors, and trends
Segments covered	Component, Types, Applications, End-Users, and more.
Top Manufacturers	Jagermeister, Killepitsch, Samuel Willard’s, Lzarra, Becherovka, Stillspirits, Yomeishu, Chartreuse
Product Types	Fruit Liqueur, Herb Liquere
Applications	Home, Bar, Other
Regional Scope	North America, Europe, Asia Pacific, Latin America, Middle East and Africa
Customization scope	Free report customization (equivalent up to 8 analysts working days) with purchase. Addition or alteration to country, regional & segment scope.
Pricing and purchase options	Avail of customized purchase options to meet your exact research needs. Explore purchase options

The report includes a detailed segmentation study of the market. Additionally, segments are analyzed in terms of market growth, share, growth rate, and other vital factors. It also provides the attractiveness index of segments so that players can be informed about lucrative revenue pockets. The extensive evaluation of segments provided in the report will help readers to focus on the right areas of the global Fruit & Herb Liqueur Sales market.

Global Fruit & Herb Liqueur Sales Market: Product analysis:

• Fruit Liqueur
• Herb Liquere

Global Fruit & Herb Liqueur Sales Market: Application analysis:

• Home
• Bar
• Other

Key questions answered in this research study

• Who are the top players that are involved in manufacture of Fruit & Herb Liqueur Sales market?
• Who are the movers and shakers in the Fruit & Herb Liqueur Sales industry?
• What are the industrial dynamics of Fruit & Herb Liqueur Sales market?
• What is the current market scenario?
• Which segment will achieve the highest growth in the global Fruit & Herb Liqueur Sales market?
• Which geographic region has highest market share and which region will propel high growth rate during the forecast period?

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The report assesses the strengths and weaknesses of competitors using competitive analysis tools. In the report, It also provides comprehensive production and shipment analysis from point of origin to end user purchase. Furthermore, latest industry developments have been included to help users stay ahead of their competitors. Apart from the production share of regional markets analyzed in the report, readers are informed about gross margin, price, revenue, and production growth rate of Fruit & Herb Liqueur Sales market.

The analysts explore critical influence factors, market drivers, challenges, risk factors, opportunities, and market trends of Fruit & Herb Liqueur Sales market to give holistic view on Fruit & Herb Liqueur Sales Market.

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Follow is the chapters involved in Fruit & Herb Liqueur Sales Market:

Chapter 1 Fruit & Herb Liqueur Sales Market Overview
Chapter 2 Executive Summary
Chapter 3 Fruit & Herb Liqueur Sales Segment by Types (Product Technology)
Chapter 4 Global Fruit & Herb Liqueur Sales Segment by Application
Chapter 5 Global Fruit & Herb Liqueur Sales Market by Regions (2015-2027)
Chapter 6 Global Fruit & Herb Liqueur Sales Market Competition by Manufacturers
Chapter 7 Company (Top Players) Profiles and Key Data
Chapter 8 Global Fruit & Herb Liqueur Sales Revenue by Regions (2015-2020)
Chapter 9 Global Fruit & Herb Liqueur Sales Revenue by Types
Chapter 10 Global Fruit & Herb Liqueur Sales Market Analysis by Application
Chapter 11 North America Fruit & Herb Liqueur Sales Market Development Status and Outlook
Chapter 12 Europe Fruit & Herb Liqueur Sales Market Development Status and Outlook
Chapter 13 Asia Pacific Fruit & Herb Liqueur Sales Market Development Status and Outlook
Chapter 14 South America Fruit & Herb Liqueur Sales Market Development Status and Outlook
Chapter 15 Middle East & Africa Fruit & Herb Liqueur Sales Market Development Status and Outlook
Chapter 16 Fruit & Herb Liqueur Sales Manufacturing Cost Analysis
Chapter 17 Marketing Strategy Analysis, Distributors/ Traders
Chapter 18 Global Fruit & Herb Liqueur Sales Market Forecast (2020-2027)
Chapter 19 Research Findings and Conclusion

About Us:

We at Zeal Insider aim to be global leaders in qualitative and predictive analysis as we put ourselves in the front seat for identifying worldwide industrial trends and opportunities and mapping them out for you on a silver platter. We specialize in identifying the calibers of the market’s robust activities and constantly pushing out the areas which allow our clientele base in making the most innovative, optimized, integrated and strategic business decisions in order to put them ahead of their competition by leaps and bounds. Our researchers achieve this mammoth of a task by conducting sound research through many data points scattered through carefully placed equatorial regions.

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The Link Lonk


January 29, 2021 at 01:51PM
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Fruit & Herb Liqueur Sales Market by Manufacturers, Regions, Type and Application, Forecast To 2026 – Jagermeister, Killepitsch, Samuel Willard's, Lzarra, Becherovka, Stillspirits, and more – KSU | The Sentinel Newspaper - KSU | The Sentinel Newspaper

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Valentine's Day Takeout At Herb & Wood And Herb & Sea - There San Diego

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Eat + Drink Eat your heart out this Valentine's Day, without ever leaving home

Thursday, January 28, 20210

Eat your heart out this Valentine’s Day, without ever leaving home. Crafted by Chef Brian Malarkey, our three-course takeout menu is one for romance record books, thanks to our show-stopping Beef Wellington entree, best-selling starters and sides, and of course, our world famous Chocolate Lava Cake.

All dishes are served prepped and ready for the oven, with instructions on how to please your lover (their stomach, anyway). Order dinner by February 8 for pick-up from Herb & Wood or Herb & Sea on Valentine’s Day.

First course:

Baja Shrimp Cocktail, horseradish, dill, lemon, capers, cucumber, red onion, crackers
Blistered Tomato & Burrata Salad, arugula, kalamata olives, white balsamic

Additional dish: Caviar & Accoutrements, red onion, chive, crème fraiche, lemon, blini ($125)

Second course:

Beef Wellington, mushrooms, herbs, prosciutto, cognac demi-glace

Additional dish: Lobster Tail, tarragon lemon butter ($75)

Served with: Roasted Fingerling Potatoes, caper mustard vinaigrette, herbs
Roasted Baby Carrots, aleppo yogurt, carrot top pesto, dukkah

Dessert: Chocolate Lava Cake, macerated berries, crème anglaise, chocolate sauce

Gift: Wrapped Up in You, floral bouquet from Native Poppy ($65)

Dinner for 2, $125

Order Herb & Sea takeout here!

Order Herb & Wood takeout here!

Stay healthy, San Diego!

The Link Lonk


January 29, 2021 at 10:50AM
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Valentine's Day Takeout At Herb & Wood And Herb & Sea - There San Diego

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Herb Chambers completes update to Sudbury dealership - Worcester Business Journal

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The Herb Chambers Cos. have completed a renovation of the Herb Chambers Jaguar Land Rover Sudbury dealership featuring an expanded showroom and new technology center.

The renovation includes a new, two-lane heated service drive through. In addition to added conveniences for customers, including waiting areas with TVs, coffee stations and espresso service, the dealership features sanitized work stations with protective dividers.

The Herb Chambers Cos. is made up of 60 automotive dealerships throughout Massachusetts and Rhode Island, with more than 2,000 employees and annual sales of more than $2.7 billion. It is headquartered in Somerville.

The cost of the renovations at the Sudbury dealership were not disclosed.

The Link Lonk


January 29, 2021 at 02:02AM
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Herb Chambers completes update to Sudbury dealership - Worcester Business Journal

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Herb

Herb Peterson Day - Santa Barbara News-Press

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Egg McMuffin sales to help SB Neighborhood Clinics and COVID-19 vaccinations

DAVE MASON/NEWS-PRESS PHOTOS
David Peterson, owner of the McDonalds restaurants in Goleta, enjoys an Egg McMuffin as he sits in front of a photo of his father, Herb Peterson, who invented the breakfast treat. Egg McMuffins will sell for $2 each (with a minimum order of five) on Friday for Herb Peterson Day at the various McDonalds in Goleta and Santa Barbara.

David Peterson remembers that day back in 1971 at the McDonalds on upper State Street when his father, Herb Peterson, was revealing his creation.

The Egg McMuffin.

McDonalds Corp. founder Ray Kroc couldn’t eat enough of them.

Herb was presenting his convenient, hand-held version of an Eggs Benedict to Mr. Kroc, who had a ranch in Santa Barbara and visited the city often.

“If you know anything about Ray Kroc, he had a huge personality. He had at least four Egg McMuffins and said, ‘Herb, we’ve got to do it!’ ” David Peterson told the News-Press.

“Three weeks later, my dad went to Chicago with his chef’s costume and his egg ring — it was the genius behind the deal because it kept the egg from running everywhere — and made it for the board of directors. It sold nationally, and today breakfast is 35 percent of our business.”

David  is honoring his father, who died in 2008 at age 89, with the annual Herb Peterson Day. On Friday, Egg McMuffins will sell for $2 with a minimum order of five of them at the various McDonalds in Santa Barbara and Goleta. 

• 

• 

At left, David Peterson said all of the profits from the Egg McMuffin sale on Herb Peterson Day will go to the Santa Barbara Neighborhood Clinics. David is seen here in front of his McDonalds restaurant on Fairview Avenue in Goleta. At right, the 310-calorie Egg McMuffin consists of an English muffin, Canadian bacon, American cheese, a poached egg and butter.

It’s a tradition David started more than a decade ago, but this year, there’s a twist. All of the profits from the special sales will go to the Santa Barbara Neighborhood Clinics to help with COVID-19 vaccination efforts.

“I’ve committed to personally, whether we raise it or not, give $2,000. Hopefully we’ll do more than that,” said David, a Montecito resident who owns the two McDonalds in Goleta. He noted his employees get care at the Santa Barbara Neighborhood Clinics. 

Dr. Charles Fenzi, the clinics’ CEO and chief medical officer, expressed his gratitude for McDonalds’ help during a conference call that included David Peterson and the News-Press. 

“This is really awesome,” Dr. Fenzi told David. “Thank you for setting this up.”

Dr. Fenzi said the money will be a big help with the clinics’ vaccination efforts.

“We’ve already done three vaccination events, and we’re planning many more,” he told the News-Press.

Dr. Fenzi said the Santa Barbara Neighborhood Clinics first vaccinated its approximately 150-member staff. Next, the clinics vaccinated 41 healthcare workers at Planned Parenthood.

Last weekend, the clinics vaccinated 220 people, which included those who are 75 and older and its patients who are healthcare workers, Dr. Fenzi said.

Dr. Fenzi said the next vaccination event will depend on when the clinics get the next batch of doses. “As you know, the pipeline is trickling right now. I understand it’s really going to get ramped up, and I can’t wait.

“We’re working on a volunteer force that will allow us to do vaccines every day,” he said. “Our estimate would be if we can get this running completely, we could do perhaps 5,000 or 6,000 vaccinations a week.”

COURTESY PHOTO
Dr. Charles Fenzi, CEO and chief medical officer of Santa Barbara Neighborhood Clinics, praised McDonalds owner David Peterson for helping the clinics’ efforts to deliver COVID-19 vaccinations.

Dr. Fenzi said the Santa Barbara Neighborhood Clinics serve more than a thousand patients who are 75 and older. After they are vaccinated, the clinics will move on to the 65-75 age group, and Dr. Fenzi said those vaccinations could happen as soon as mid-February, provided the clinics receive the needed number of doses.

David said Herb would be happy that the Herb Peterson Day sales are helping the Neighborhood Clinics. “My dad would love this cause. It’s a perfect fit.”

David noted his father served on the board of the Santa Barbara Medical Foundation Clinic, which merged in 1998 with Sansum Medical Clinic. In 2006, the merged clinic became known as Sansum Clinic, and its CEO and chief medical officer today is Dr. Kurt Ransohoff, whom David noted was his father’s physician.

He added that his father liked helping many nonprofits, ranging from the Santa Barbara Zoo to the Special Olympics. “There isn’t a jog-a-thon we haven’t participated in. My dad loved this town and loved to give back to it.

“He was a pied piper in town,” David said, noting people often tell him, “I knew your dad. He was my best friend.”

“He just had that charm and that way. He loved Santa Barbara, and Santa Barbara loved him,” David said, adding, “The Egg McMuffin was the love of his life.

“He wasn’t very humble when it came to the Egg McMuffin,” David said, chuckling.

The Egg McMuffin remains popular. The 310-calorie treat consists of an English muffin toasted to perfection, Canadian bacon, American cheese, a poached egg and butter, David said. 

Dr. Fenzi noted he’s a fan of the Egg McMuffin. “It has a unique flavor. I think it’s the cheese that does that. And it’s on top of an English muffin.

“English muffins are one of my favorite breakfast dishes anyway. Combine that with the egg and the ham, and it’s just wonderful.”

email: dmason@newspres.com

The Link Lonk


January 28, 2021 at 08:45PM
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Herb Peterson Day - Santa Barbara News-Press

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HERB STUDY TO FIND CURE FOR CORONAVIRUS TO CONTINUE IN THAILAND - Industry Global News 24

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[unable to retrieve full-text content]HERB STUDY TO FIND CURE FOR CORONAVIRUS TO CONTINUE IN THAILAND  Industry Global News 24 The Link Lonk


January 28, 2021 at 10:41PM
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HERB STUDY TO FIND CURE FOR CORONAVIRUS TO CONTINUE IN THAILAND - Industry Global News 24

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Herb's BBQ plans to keep making Saturdays special - Florida Weekly

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A pulled pork dinner with baked beans and cole slaw from Herb’s Best BBQ, which sets up Saturdays at Fogg’s Nursery & Mulch Supply. TIM ATEN / NAPLES FLORIDA WEEKLY

Q: Do you know where Herb’s BBQ will go? Hopefully they have somewhere else to set up! — Natalie Kissel, Naples

A: When news was recently announced about the sale of Fogg’s Nursery & Mulch Supply property on Immokalee Road to make way for the future Naples Classical Academy charter school, readers were most interested about the future of Herb’s Specialty Catering & Best BBQ , which has popped up there every Saturday for more than a decade. That doesn’t mean there’s a lack of interest in the new school or the longtime Fogg’s, but it definitely says a lot about the popularity of Herb’s barbecue.

Savory smoke wafts from the custom built grills at the weekly roadside attraction, legendary in North Naples and Golden Gate Estates. The heavenly aroma draws in hundreds each week for sandwiches or dinners with brisket, pulled pork, ribs and chicken. Customers can opt for Herb’s homemade hot or mild barbecue sauce as well as traditional sides such as baked beans, cole slaw, collard greens, corn bread, potato salad and macaroni and cheese.

Chef Herb Small slices brisket at his roadside barbecue spot Saturday, Jan. 2, 2021, at Fogg’s Nursery & Mulch Supply, 10270 Immokalee Road. TIM ATEN / NAPLES FLORIDA WEEKLY

Engulfed in that smoke and busy slicing brisket, Chef Herbert V. Small creates culinary memories. Although the charter school breaks ground this week on the 17 acres at 10270 Immokalee Road it bought from Fogg’s a month ago, Herb’s BBQ doesn’t plan to go anywhere.

“The school is going to be at the back of the property so, from my understanding, there isn’t any plan currently for the front, so they have said it would be OK for us to continue,” Mr. Small said. “And, hopefully, go to the next level and be able to have a relationship with the school going forward. We love fundraisers, that kind of stuff, and doing work with schools and doing work with churches. If we were allowed to be of any help in that arena when the school opens, we’d love to continue.”

Naples Classical Academy, planning its inaugural classes this fall, is working with Chef Small regarding the future of Herb’s BBQ there, but nothing is concrete yet, a school representative said this month.

Herb’s Best BBQ sets up 11 a.m. to 6 p.m. Saturdays at Fogg’s Nursery & Mulch Supply. TIM ATEN / NAPLES FLORIDA WEEKLY

Stanley Fogg, the owner of the longtime Fogg’s Nursery, said he is permitted to continue operating on the roadside portion of the property for 90 days after the Dec. 30 real estate transaction closed. He plans to relocate his business about 10 minutes east soon, he said, although he is not able to provide a new address yet.

Meanwhile, anticipate Herb’s smoke signals from 11 a.m. to 6 p.m. Saturdays across from Heritage Bay. Mr. Small, his wife, Ellen, and their extended family will keep serving comfort food each week. Herb’s BBQ also bottles its own sauces and stays busy catering events and pig roasts.

Mr. Small, who lives nearby in Golden Gate Estates, has decades of culinary experience and an impressive resume. The local chef behind the food service at First Baptist Church of Naples since 2007, he is a member of the American Culinary Federation and began his career in 1982 as a chef at the Napes Beach Hotel & Golf Club.

Deep Lagoon Seafood is relocating to the former Ruby Tuesday’s restaurant space in Marketplace at Pelican Bay in North Naples.

Goodbye, Ruby Tuesday

Q: Can you tell me what is being built where the Ruby Tuesday restaurant was on 41 in Naples? – Laurie Grieb, Naples

A: Since a similar question was answered a year ago, plans changed for that freestanding space at the U.S. 41 entrance into the Publix-anchored Marketplace at Pelican Bay in North Naples. Instead of opening its 13th location of Pinchers there, as originally planned, Phelan Family Brands plans to relocate one of its other seafood restaurant concepts to that outparcel.

Deep Lagoon Seafood is moving less than 2 miles south from 10395 to 8777 Tamiami Trail N., said Grant Phelan, CEO of Phelan Family Brands. “We’ve had a tremendous amount of success in North Naples,” Mr. Phelan said. “We’re just moving down the road.”

TIM ATEN / NAPLES FLORIDA WEEKLY

Deep Lagoon Seafood & Fish Market launched in October 2016 in the former space of Randy’s Fishmarket Restaurant in Naples Park. Deep Lagoon is targeted toward the end of April to be in its new space in the former Ruby Tuesday’s just south of Vanderbilt Beach Road, Mr. Phelan said.

Until it closed three years ago, Ruby Tuesday operated there for more than 20 years. Mr. Phelan grew up in Naples Park and remembers how popular of a dining spot Ruby Tuesday used to be. “It’s a fantastic location with great parking and great visibility,” he said.

But don’t expect the new Deep Lagoon to look anything like the old Ruby Tuesday. The 5,500-square-foot building is being completely remodeled with new roofs and walls and the old restaurant space will be opened up with an overall expansion, Mr. Phelan said. “We took it down to the outside studs,” he said. “It is going to be exquisite when we finish.”

 

The refreshed space will allow the Phelans to expand the Naples location of Deep Lagoon from 170 to 250 seats with two outdoor patios. While it won’t have the fish market it inherited from Randy’s, seafood will still be the center of the dining destination. “We’re going to have a very prominent oyster bar when you first walk in,” Mr. Phelan said.

Appropriately, Deep Lagoon Seafood & Fish Market will be renamed Deep Lagoon Seafood & Oyster House, which will match the name of the other two locations in Fort Myers and Marco Island. Expect the same menu, small plates and happy hour specials, Mr. Phelan said. ¦

“Tim Aten Knows” is published each week in Naples Florida Weekly. Mr. Aten is managing editor of Gulfshore Business magazine. Email questions to TimAten- Knows@floridaweekly.com. Follow @ TimAtenKnows on Facebook, Instagram, LinkedIn and Twitter.

The Link Lonk


January 28, 2021 at 01:03PM
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Herb's BBQ plans to keep making Saturdays special - Florida Weekly

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Winter gardening: Turn your windowsill into a mini herb garden! - KING5.com

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Now that we're in the peak of winter, it's probably unlikely that we're doing heavy work on our outdoor gardens right now. However, there are some plants that can still thrive indoors: herbs!

Author and Gardener Sue Goetz tells us how to get started and which herbs will thrive on your windowsill with water and a little bit of light! Even if you don't have natural light, she says a floor lamp with a plant light works great, too! She provides even more tips and tricks in her new book, Complete Container Herb Gardening which now available for purchase. 

ABOUT THE BOOK: Whether you grow on a suburban patio, an urban rooftop, a condo balcony, or on the front porch of your duplex, discovering which herbs grow best in pots, how to select the ideal containers for the job, and how to tend your container herb garden to maximize production (and flavor!) is key to your success. Friendly, accessible, and packed with practical information, growing herbs has never been easier—even if you have just a small corner of space to spare. Unleash your inner #herbnerd with Complete Container Herb Gardening!

The Link Lonk


January 28, 2021 at 01:00AM
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Winter gardening: Turn your windowsill into a mini herb garden! - KING5.com

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This herb-packed Persian fish stew is good to the last tangy, spicy spoonful - The Washington Post

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Wouldn’t you love to serve nazkhatoun, a smoky-tart-sweet dip of charred, collapsing eggplant popping with pomegranate seeds at your (eventual) next dinner party? (My hand is raised.) Or offer one of a multitude of warming stews, like the intensely herbaceous, fenugreek-fragranced lamb dish khoresh ghormeh sabzi, which cookbook author Naz Deravian says “could very well be the dish of Iran” to your loved ones? (Um, yes.) To appreciate sourness, and the scene-stealing capabilities of fresh herbs? (Thank you for this, Naz!) To waste nothing and feel as though you’re eating food fit for royalty? (What silly goose is saying no right now?)

You can explore each of these dishes — and many more — in Deravian’s “Bottom of the Pot,” that rare cookbook that’s both edifying and relatable, probably because Deravian personalizes it.

Her family left Tehran when she was a child amid the chaos and violence of the 1979 Iranian Revolution, and the comfort of homemade meals of chelo khoresh (rice and stew) shared at the kitchen table. They moved to Rome, the city where her parents met, a “safe haven” where platters of tomatoes and mozzarella were served one night, and chelo kebab (rice and kebab) another. Next, they landed in Canada, where Deravian stayed until moving to Los Angeles after college.

Missing “a taste of home,” she asked her mother to share the recipes for her favorite Persian dishes. Except they weren’t exactly recipes. “This was cooking that relied on intuition, constant tasting and a good dose of lemon juice.” In her debut, Deravian translates that cooking into recipes of her own that come attached to stories.

Everyone loves a good story, but in our Essential Cookbooks collection, the food has to come first. And if it doesn’t pass muster, the whole enterprise is a fail. I shouldn’t have to tell you, but “Bottom of the Pot” passes with flying colors.

Start with the spicy, herb-packed ghalieh mahi. This stew isn’t just memorable, it offers a teachable moment. Deravian uses it for a lesson on “chashnee,” a Persian word that describes “a particular ingredient," a spice or special something, “that brightens the dish, bringing it to life, like lemon or vinegar,” and it changes from one region to another. In the Persian Gulf region of Iran, chashnee comes from incomparably tangy tamarind and the heat of chile peppers.

This recipe is from Week 7 of Voraciously’s Essential Cookbooks newsletter series. For more recipes like this one, sign up here. It appears as published in Naz Deravian’s “Bottom of the Pot” with minor edits for clarity.

NOTES: If your tamarind contains seeds, you may want to strain it through a fine sieve before adding to the sauce.

If you cannot find dried fenugreek, you can substitute yellow mustard seeds or even Dijon mustard. For fresh fenugreek, substitute watercress or celery leaves.

Scale and get a printer-friendly version of this recipe here.

Make Ahead: The stew can be prepared 3 days in advance without the fish. Reheat, adding more water and seasoning as needed, and add the fish to cook

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced (1 cup)
• 2 teaspoons kosher salt, plus more as needed
• 6 cloves garlic, crushed to a paste or finely grated (2 tablespoons)
• 1 teaspoon ground turmeric
• 1 red serrano or small jalapeño chile pepper, thinly sliced, plus more for garnish
• 3 bunches fresh cilantro, tough stems trimmed, finely chopped (5 to 6 cups, chopped); plus some whole leaves reserved for optional garnish
• 2 tablespoons dried fenugreek, or 1/2 bunch fresh leaves, finely chopped (see NOTE)
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons tamarind paste, dissolved in 2 cups warm water, plus more to taste (See NOTE)
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar or honey, plus more to taste (optional)
• Cayenne pepper (optional)
• 2 pounds cod, halibut or other firm-fleshed fish
• Freshly ground black pepper
• Cooked rice, for serving

Step 1

In a large pan, heat the oil over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until golden brown, about 6 minutes. Sprinkle with a little salt, reduce the heat to medium, and add the garlic, turmeric and chile pepper. Cook, stirring frequently, until fragrant, about 1 minute. Add the cilantro and fenugreek and cook, stirring frequently, until fragrant and the cilantro has considerably wilted, about 10 minutes.

Step 2

Add the cilantro and fenugreek and cook, stirring frequently, until fragrant and the cilantro has considerably wilted, about 10 minutes.

Step 3

Add the flour and the 2 teaspoons of salt and stir to incorporate for 1 minute. Stir in the tamarind mixture and tomato paste. Reduce the heat to medium-low and simmer, uncovered, until thickened, about 10 minutes. Taste as it simmers and make adjustments to suit your taste. If the sauce is too sour, add the sugar or honey to take the edge off the tang. Taste again for salt (keep in mind you will salt the fish as well), heat (add cayenne if you like) and more tang from tamarind.

Step 4

Cut the fish into 2-inch pieces and season well with salt and black pepper. Raise the heat to medium, add the fish, and simmer, uncovered, until the fish cooks through, 10 to 15 minutes. Stir gently to make sure nothing sticks to the bottom of the pan. If the stew gets too watered-down, remove the fish and raise the heat to reduce the sauce a little. If it’s too dry, add a little more water.

Step 5

Garnish with more chile peppers and cilantro leaves, if you like, and serve with rice.

Nutrition Information

Calories: 242; Total Fat: 8 g; Saturated Fat: 1 g; Cholesterol: 65 mg; Sodium: 659 mg; Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugar: 4 g; Protein: 29 g.

From “Bottom of the Pot” by Naz Deravian (Flatiron Books, 2018).

Scale and get a printer-friendly version of the recipe here.

Browse our Recipe Finder for more than 9,200 Post-tested recipes.

The Link Lonk


January 27, 2021 at 10:00PM
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This herb-packed Persian fish stew is good to the last tangy, spicy spoonful - The Washington Post

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Herb