muddy river herbals around the internet
We've been delighted to show up everywhere from the pages of Edible Boston to the fruity funky flavors of Rich Shih's famous umeboshi. Read more about us at the links below!
eDIBLE BOSTON, SUMMER 2016
PHOTOS BY BETTY LIU
"Walking through Hauf’s farm is both an education and a sensory pleasure. There are pretty flowers, plants I’ve always thought of as weeds, some I love to cook with and others I wish I could find more easily for that purpose. 'Almost all herbs have some medicinal use and all of them taste great,' Hauf notes.
"Mountain mint, with a hot, spicy, mint-like flavor, can treat indigestion, coughs, colds, mouth sores and tooth aches. 'A native plant, it has a wonderful relationship with other species that are here,' Hauf explains, particularly bees. Many of the plants in her garden are here for that reason. 'You can never have too many pollinators. The more diversity of life on the farm, my soil is healthier, the land is healthier,' she says. Alliums – the onion and garlic family – are believed to be antibacterial and anti-inflammatory, as well as good for the soil 'and aesthetics,' Hauf adds. They are planted in late October or early November. “It’s so lovely and hopeful to come and see them coming up [in early spring,]” she notes. Hyssop is good for digestive ailments and bronchial issues. Anise hyssop has gorgeous blue flowers. Marshmallow can treat digestive, respiratory and urinary tract problems. And, of course, make marshmallows."
Muddy river herbals
A profile of Jenny and our original plot of land in Dracut.
"Driving by New Entry's Ogonowski Memorial Fields Incubator Farm Site in Dracut, MA, you will see Jennifer Hauf tending to her unique quarter-acre plot next to the greenhouse. Her parcel of land is colorfully filled with medicinal herbs and flowers that often attract monarch butterflies, beneficial insects, and curious people!
"Jenny graduated from New Entry's Farm Business Planning Course in Spring 2015 and is in her first growing season at our incubator site. Her farm, Muddy River Herbals, focuses on herbs and flowers that have medicinal properties, such as lavender, tulsi, comfrey, and calendula to name a few. The herbs and flowers that Jenny grows can be enjoyed without processing or can be used for teas and salves."
Umeboshi Crabapple or Any Tart Fruit
Culinary genius Rich Shih created a delectable umeboshi with our very own tulsi.
"Being open to flavors and textures that are off the beaten path leads to neat discoveries. This way of thinking not only brings you down the rabbit hole of discovering ingredients, but also has your flavor brain interchanging the drivers of any food making method."
The lovely Suman Rathore Shah features our lemon verbena in this delectable Melrose Farmer's Market dish—and was kind enough to share the recipe on her website!
Willow Provisions put our herbs on the menu for their very first supper club, an Apple Supper that served us up alongside a crispy prosciutto apple salad and cider braised pulled pork.
An interview with Jenny for New Entry's December 2016 newsletter. "I am so grateful for the opportunity to spend most of my days out-of-doors. My life is dependent upon the whims of weather patterns and I have pollinators for coworkers. Being a farmer allows me to be part-wild in an increasingly domesticated world."
The Worcester Telegram & Gazette interviewed Jenny in a story about Tufts' New Entry Sustainable Food Project, the incubator farm program where Muddy River Herbals got its start.
The revered Garden Club of America awarded our 2016 apprentice, Zoe Jeka, with The Zeller Summer Scholarship in Medicinal Botany, allowing her to spend the season with us on the farm.