Katharine McKinney
Looking for a sweet basil for
that perfect pesto sauce? How about some comfrey for a bone-mend home remedy?
Or perhaps a pineapple sage whose three foot scarlet bloom is guaranteed to
draw hummingbirds to your garden? Look no further than the Newburgh Herb Fest.
The
Newburgh Herb Fest, a tradition for over 25 years, draws an estimated “tens of
thousands” of customers every year says Nathan Kluger, manager of the Newburgh
Country Store. Folks from all over the tri-state area as well as those from as
far away as California and even outside the United States will make their way
to Newburgh to stock up on every type of herb you have heard of and probably
some you haven’t.
The
primary location for the Newburgh Herb Fest is the Newburgh Country Store,
located at 224 W. Jenning St, but they have recently expanded to three
locations. Last year a location was added at

Try these delicious herbs in one of your recipes
or try one of ours!
The
Herb Fest will feature a great selection of perennials, like daylilies and
petunias as well as the more exotic Bapista, hanging baskets of ferns and other
plants and of course, “lots of herbs which is the biggest draw.” The Evansville
locations will have large selections of most everything but “the rarest of the
rare will be at the Newburgh Country Store.” Kluger says the Herb Fest is not
only boasts a huge selection of plants, from 10 different kids of rosemary to
feverfew, an herb traditionally used for fevers and headaches but “we can tell
you about them.”
The
festival began as a one week event but it was such a success that it eventually
expanded to eight weeks. However, with this year’s early Easter holiday they
have added another week. Herb Fest runs Easter Weekend, March 22, through May
30 and is open from 8:00 AM to 6:00 PM Monday through Saturday and 10:30 AM to
5:30 PM Sunday. With that extra week to shop there is no excuse not to start
your windowsill herb garden, or try that new Thai recipe that calls for
lemongrass, or make your mom some homemade potpourri. Assures Kluger, “We are
the place to come for selection, and the prices are pretty incredible too. Even
if you aren’t an enthusiastic of plants, there is something for you.”
1 pizza crust, homemade or prepared
3/4 cup mayonnaise or salad dressing
1/4 cup Parmesan cheese
2 cups shredded Mozzarella cheese, divided
1 clove garlic, minced
1 green bell pepper, sliced
1 can of diced tomatoes, drained or equivalent amount of vine-ripened or homegrown fresh tomatoes
2 tablespoons fresh basil, chopped
Combine mayonnaise or salad dressing, Parmesan cheese, 1 cup of the Mozzarella, and garlic.
Spread cheese mixture on pizza crust. Arrange tomatoes in a single layer over cheese. Arrange green pepper and remaining Mozzarella over tomatoes. Bake at 425 degrees for 12-15 minutes or until the crust is golden brown. Sprinkle with fresh basil just before serving.

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