Flavor, NC: Herbs

by | Apr 21, 2016

Flavor NC logoEach month we take a look at local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we highlight an episode from season 4 and a trip to J & B Herb Plant Farm in Roxboro and Tony’s Oyster Bar & Grill in Cary. 

This episode of Flavor, NC finds Lisa tracking down the freshest herbs from basil to sage. She visits with John Wrenn of J & B Herb Plant Farm. The farm grows more than 250 varieties of perennials, herbs and vegetables on 14 acres and in 20 greenhouses. Wrenn shows off a few unusual varieties as well as herb-garden staples. He suggest that those new to herbs start with the basics, “parsley, sage, rosemary, thyme – just like the song says.”

Lisa then experiments with a few fresh herbs with Chef Joseph Fasy of Tony’ s Oyster Bar & Grill.  Below is his recipe for Scarborough Fair Potatoes.


  • 2-3 pounds red skin, Yukon Gold and/or North Carolina blue potatoes, halved
  • 3 young carrots, peeled and blanched
  • 1-2 stems each fresh rosemary, thyme, parsley and sage, coarsely chopped
  • 1 teaspoon chopped garlic
  • sea salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil

Place potatoes in a large pot. Cover with salted water and boil potatoes until just fork tender. Drain and set potatoes aside. Over medium heat, heat two tablespoons of olive oil in a large, heavy skillet. Add the potatoes to the pan in a single layer. If they won’t all fit in one layer do the potatoes in two batches. Sprinkle potatoes liberally with salt and pepper. Cook the potatoes without stirring for two minutes, occasionally shaking the pan to prevent sticking. Add rosemary, thyme and sage and continue shaking the pan and turning the potatoes. When almost browned on all sides, add the chopped garlic, blanched carrots and parsley and continue to cook until the carrots are heated through and the potatoes are browned on all sides.