Get Hooked On Herbs, Horticulturist Says

Get hooked on herbs, horticulturist says

By JENNIFER L. ARCURE

NEWS SPECIAL FOOD COLUMNIST

Even in this gray early spring, Jim Quinn sees green at the two-acre Willow Run Farms. The farms’ hydroponic greenhouse abounds with basils, arugula, rosemary, and many other fresh herbs and specialty salad greens.

Quinn’s produce is harvested each afternoon and delivered to Detroit Metro Airport. By 2 a.m. the produce is on its way to various markets across the country and ready for restaurants by noon, less than 24 hours after it is picked. Produce from Willow Run Farms is available locally at Ascione’s Bros. Produce Market, Busch’s Valu Land and the Produce Station.

If you have your own herb garden, Quinn, manager of Willow Run Farms, suggests planting it in the sun and very close to your back door, easily accessible to your kitchen. “When herbs are nearby, they are more likely to be used,” Quinn says. “Once you are in the habit of using fresh herbs, you’ll be hooked.” Quinn shares his recipe for pasta shells using a nice variety of fresh herbs to create a flavorful vegetarian dish.

VEGGIE PASTA SHELLS

Sauce:

1 medium onion, chopped

4 garlic cloves, chopped

1 (28-ounce) can whole peeled tomatoes

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1 tablespoon minced fresh oregano

Black pepper Filling:

15 ounces ricotta cheese

1 (4-ounce) can chopped or sliced ripe olives

3 ounces chopped shiitake mushrooms

3 green onions, sliced finely

1/2 large red or yellow bell pepper, chopped

1/2 bunch fresh spinach, chopped and cooked briefly

1-2 bunches fresh basil, chopped

1/2-1/4 cup pine nuts (optional)

1 (12-ounce) package large pasta shells (stuffing type)

1/2 cup grated Parmesan or Romano cheese

Olive oil

1 — Briefly stir-fry onion and garlic in saucepan. Add tomatoes; simmer for an hour.

2 - Add fresh herbs and black pepper. Simmer a little longer until fairly thick.

3 - While preparing sauce, mix together ricotta cheese, olives, mushrooms, green onions, bell pepper, spinach, basil and pine nuts. A little olive oil may make mixing easier.

4 - Cook pasta shells according to stuffing directions. Wipe one standard cookie sheet with oil. Put about 1 tablespoon pasta filling in each shell. Place on cookie sheet or similar pan with mouth up (a cookie sheet should hold around 36 shells). Dab about 1/2 tablespoon of sauce on each pasta shell mouth. Sprinkle on a little Parmesan cheese.

5 — Bake, uncovered, in a 350-degree oven for 15-20 minutes or until Parmesan cheese starts to melt.

NEWS PHOTO • ROBERT CHASE

Jim Quinn is manager of Willow Run Farms.