"I love stuff that comes up on its own," said Adam Cullip, sounding like the time-pressed farmer that he is. Cullip was referring to the bumper crop of mint that's sprouting -- actually, taking over -- the side of one of the hoop houses on the Hutchinson, Minn., farm that he and his spouse, Laura Frerichs, have been bringing to life since 2008. "Once you plant mint, it's almost impossible to get rid of it," he said with a laugh. "But it's also one of the first things that comes up, so it's nice to see." As the season progresses, the couple's bounteous market stand becomes a reliable source for generous bundles of marjoram, lovage, sage, dill, two types of basil and a half-dozen other flavor-packed herbs. Last week, the selection included that sweetly fragrant mint -- which quickly found its way into iced tea and lemonade -- along with oregano, chives and leafy stems of thyme, more abundant and fresher tasting than any supermarket counterpart; less expensive, too. Another bonus: A long shelf life. Sealed in a plastic bag and refrigerated, thyme will keep for at least several weeks. "It's virtually indestructible," said Cullip. Sold.
RICK NELSON
Herbs ($2) at Loon Organics at the Mill City Farmers Market, 2nd St. and Chicago Av. S., Mpls., 612-341-7580, www.millcity farmersmarket.org. Open 8 a.m. to 1 p.m. Saturdays. For thyme and mint recipes, go to www.startribune.com/tabletalk.
