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Babette L.

More About Babette

Babette's many hats:

 In spring I am often trimming plug trays to get them ready for transplanting or I am moving plug trays from here to there to make room for finished flats. Spring is a constant shuffle. I will occassionally work on the transplanting line. When shipping season starts I pull herbs and keep up on the herb inventory. I also manage logistics for shipping, handle some customer accounts, and support our accountant with bills and invoices. In the fall I order and manage herb categories. Like my co-workeres I help with construction, greenhouse cleaning at year's end, and sticking cuttings the first of the year. I am also an occasional designer, writer, editor, HR assistant and as Suzanne's spouse, greenhouse emergency helper.

The prompt for the 2026 staff musings is to contribute a recipe. It can be for anything from food or beverage to your recipe for happiness! Here's Babette's response:

Herb Sauces brighten & uplift any meal. A basic process for this is:

Herbs: a  mix or individually: Parsley, cilantro, chervil, thyme

Acid: lemon juice or vinegar

Salt: anchovies & capers

Fat: Olive oil, sesame oil, avocado

Sweet: golden raisins, tart cherries, other dried fruit (soak in the acid for 20 minutes)

Alliums: garlic, onions, our new garleek

 

Use a large mortar and pestle or food processor to crush to your desired texture.