Week 5 of Sabzi Mabzi!
Salam Hamgi! Welcome to week 5 of Sabzi Mabzi! There are some new and exciting herbs coming to Sabzi Mabzi this week, including tarragon and summer savory. Tarragon is one of my favorite herbs for munching on in panir sabzi because it's a flavor explosion and I love the sensation it leaves behind: tingling and cool and slightly numb. Summer savory, which is called "marzeh" in Iran, has a strong, earthy thyme-like flavor but with more suppleness and juice. 
If that wasn't enough to entice you to order, maybe the cucumbers will! These little persian cucumbers are incredibly delicious. I'm going to experiment with tying them into the herb bunches, because they are an integral part of the experience of eating fresh sabzi khordan. 
It's become Marigold City at the farm as all of the hundreds of Zee's beautiful orange marigold plants have started to bloom, so I anticipate including them in this week's Daste Gol. I'm also growing these stunningly beautiful native lupine flowers that are fuzzy and soft and I will be cutting from this week as well. 
Yesterday, Helia (of Big Dill Kitchen) and I hosted our Sabzi Party brunch pop-up, where we served Noon Panir Sabzi (flatbread, cheese, and sabzi) along with her incredible herb-heavy dishes such as Kuku Sabzi and Basil Olive Oil Cake. Sabzi Party was the fruition of years-long endeavors and dreams, and we are so grateful for those who both helped us put on the event, including our friends , 2727 California St. and those who came and enjoyed sabzi with us. 
And last but not least, here's a sleepy Memo getting ready for a day of sun and heat at the farm. :) 
Thank you for reading! Be omide didar, Farmer Sama <3 This entry was originally submitted on 7/24/23
