Morningsun Herb Farm

For 17 years, Morningsun Herb Farm has been a staple at the Napa Farmers Market. That’s quite a legacy for garden-planting Napans!  Every Tuesday and Saturday morning, Rose Loveall is there, helping her loyal customers—and customers she’s just met—with potted herbs and plant starts so they can be assured of strong, healthy gardens in their own backyards. For those who are new market goers, this is the go-to place for all of your planting needs.

Named after the glorious sunrise that glows over the hills above this Vacaville property, Morningsun Herb Farm has been in business for 18 years on Rose’s family property where she has lived since she was 3 days old. With the support and hands-on help of her father, mother and brother, Rose and husband Dan made Morningsun happen. It was very much a group effort, with Rose and her father at the helm. And every day is a testament to that strong union.

Supplying some of the larger local gardening shops with inventory, Morningsun Herb Farm is well known for its healthy plant starters and knowledgeable advice on how to nurture those babies into adulthood. They host two large events on their home turf in Vacaville: Open House on the day before Mother’s Day, and Tomato Day with more heirloom varieties to taste and be amazed at than you’ve ever imagined in mid-August.

What to plant now? “EVERYTHING!” says Rose.  “Honestly, this is the main planting time for all your summer veggies, herbs and even perennials. Put in peppers, eggplants, melons and squash—both summer and winter varieties—now. And your short season tomatoes, too (cherry tomatoes and early girls, for example). All annual herbs, like basil and parsley, should have a second planting now.” And for those of us who love a garden filled with blooms year-round, don’t just go for instant color. Think three months ahead and get those vibrant autumn-blooming perennials into the ground. (Make sure your watering system is plumbed up and ready to roll, too.)

Anything to avoid planting? “Cilantro. It will bolt, unless you have a really shady spot for it,” says Rose. Instead, substitute Vietnamese cilantro (aka rau rum), a shade-loving perennial that adores our climate. Who knew? Rose…of course!

Asian Super Slaw

This easy salad, featuring Vietnamese cilantro, is a favorite at the Loveall table -- and was served at Morningsun’s recent Open House.

Ingredients:
• 6 tbsp rice vinegar                              
• 6 tbsp vegetable oil                            
• 5 tbsp creamy peanut butter
• 3 tbsp soy sauce                                
• 3 tbsp golden brown sugar, packed
• 2 tbsp fresh ginger, minced and peeled                                                          
• 1 ½ tbsp. garlic, minced                    
• 5 cups green cabbage, thinly sliced                                                                
• 1 bunch chives
• 2 cups red cabbage, thinly sliced    
• 2 large red or yellow bell peppers, cut into matchstick-size strips
• 2 large scallions, cut into matchstick size strips                                            
• ½ cup fresh Vietnamese coriander (rau rum), chopped

Directions:
Whisk together the first seven ingredients in a small bowl to blend.  Cover, and let chill. (This dressing can be made 1 day ahead).  Let the dressing stand at room temperature for 30 minutes before continuing. Combine the remaining ingredients in a large bowl.  Add the dressing and toss to coat.  Season the salad with salt and pepper, and serve.