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Farmer's market

It's about thyme

And parsley, sage, rosemary and ... cilantro. Valrico Herb Farm gives cooks of all ages a pinch of pleasure, a dash of delight.

By MEAGHAN FORBES
Published June 24, 2005

VALRICO - Seven children gathered under a renovated pole barn at the home of Todd and Beth O'Brien on a recent rainy Friday morning. On the agenda: learn how to make cookies, pizza and orange Creamsicle dream with fresh ingredients.

Baking soda? Check.

Sugar? Check.

Flour and eggs? Check.

"You have to have a rooster to get eggs," yelled one young boy, which sparked a chuckle from a grandmother standing nearby.

The O'Briens have a rooster, but they also have plenty of egg-bearing hens on their 121/2-acre property, where they opened Valrico Herb Farm last month. At the end of a long dirt road off Stearns Road, this new business offers cooking classes for the young and young at heart. More than 20 varieties of herbs grow under the old Mulrennan Groves pole barn.

"Kids really love to cook," said Beth O'Brien. "Once they get comfortable, they'll be reading cookbooks."

O'Brien taught cooking classes out of her home when her children were young. She has loved the craft since age 6, when her mother and grandmother encouraged O'Brien to become familiar with herbs. Now, she sees them as critical to making tasty dishes.

The farm offers many local and exotic varieties ranging from parsley, rosemary and mint to thyme, cilantro and patchouli. They are all organically grown.

"Our herbs are not enhanced by any chemicals," said Todd O'Brien.

And they can be tested with a gentle touch of the fingers.

"You bruise the leaf by gently rubbing it, and it releases the oil," said Mrs. O'Brien. "The scent is found in the oil ... we jokingly say scratch, sniff and taste."

The two-employee business offers fresh herb plants, and an air-conditioned Tiny Tasting Shed near the outdoor kitchen is chock-full of dehydrated spices mixed and bagged for patrons to take home. Prices range from $3 to $4.

The shed also houses grits, jams, jellies, homemade dips and homemade treats for dogs. Items range from 90 cents to $50.

"We converted it from a shed to a miniature sales floor," the former caterer said.

Cooking class participants make tasty creations outside on an old railroad shipping house table that has been converted to include a counter top stove. A larger kitchenette sits behind the class station, with a full range and sink for easy cleanup.

"I really liked it," said Colleen Goldberg, of Lithia, who brought her 4-year-old daughter, Megan, to the Friday class. "The best part is that it's outside, so if they spilled, it wasn't in someone's house."

Goldberg signed Megan up for four weeks of classes, which meet for two hours once a week.

Soon the O'Briens will host birthday parties, bridal showers and girls' night out parties in a similar manner of the cooking classes, which are offered alfresco style. The current classes are being held throughout the summer for all ages. Children who are homeschooled may also participate in cooking lessons during the day throughout the school year.

"It's picking up," Mrs. O'Brien said of her new business. "I love to create and to always be doing something new."

Meaghan Forbes can be reached at 661-2439 or mforbes@sptimes.com

WHERE: 3604 Little Stearns Road

HOURS: 10 a.m. to 6 p.m. Wednesday through Saturday

PRICES: Herb plants start at $3.75. Dried spices start at $3. Suckers for new plants are 90 cents. Gift baskets cost up to $50.

CLASSES: offered at various times Wednesday through Friday in four-week sessions. Cost is $120 for adults, $80 for children age 4 and up. Saturdays are reserved for special events. Call for an appointment.

CONTACT: 661-0719

[Last modified June 23, 2005, 01:00:05]