Summer in New York City normally means steamy hot days with sunshine. This summer has started off a bit grey and cooler, so when a recent weekend started shaping up nicely my thoughts turned to BBQ and backyard entertaining. I am one of those people who perks up considerably in the sunshine.
I love the smell of grilled foods mingling with the aromatic scents from my blooming herb garden. This year I have added purple sage, golden oregano and lemongrass to my traditional spicy oregano, mint, English thyme, rosemary, zaatar and cilantro plants. I also bought 5 different kinds of basil because I love the colors and textures. My husband Pat is a terrific gardener and spends hours making sure it blooms for as long as possible.
Spring is the season of renewal and new beginnings. The leaves are coming out on our fig tree, the herb garden perennials are poking their heads up and the blueberries and pears are flowering. My husband has been diligently nursing our Aleppo and Urfa pepper plants grown from last year’s seed, as well as many other varieties. We even managed to germinate some fresh zaatar seeds that family brought for us! Life is good. The incessant rain is supposed to bring May flowers and so far, is trying hard to do its job. I can’t wait to see our summer garden in its full glory.
The new Industry City location is the very first expansion of our third-generation, family-owned business. In all that time, we were never able to build from scratch, and while I knew it would be a huge project, it is a much bigger undertaking than I anticipated.
One of the perks of working in the food world is that we eat really well both at home and at work. Between growing many unusual herbs, spices and peppers at home and having access to the absolute best products on the market via Sahadi’s, our diets are varied and delicious.