Recipe for success

'Peppermint' Jim experiences miracle on a mint farm

Community helps 'Peppermint' Jim Crosby save his farm, and now he's branching out

Kate Lawson / Detroit News Food Writer

Earlier this spring, the Greenstone Farm Credit Service's billboard along U.S. 27 in St. Johns, Mich., read: "Michigan Agriculture: We're Growing for You." But "Peppermint" Jim Crosby and his sister, Linette Crosby, owners of a Clinton County mint farm only a few miles down the road, may beg to differ with that claim.

The Crosby's have no unkind words for the bank that last year sent the family mint farm into foreclosure and eviction along with a forced sheriff's sale of the house, property and equipment after a single late loan payment in 2006. Instead, they adopted the creed: "Expect Miracles."

With the help of a caring, supportive community and friends, Jim and Linette were able to purchase back from the bank 100 acres of their 140-acre family farm in January, which they've transformed into a thriving business. Today the house, buildings and mint-oil distillery remain as the Crosby's celebrate their 99th growing season.

"We never lost hope and faith, but last August we had only three and a half days to finish the harvest, distill the oil and shut off the lights," says 44-year-old "Peppermint" Jim Crosby, a fourth-generation mint farmer. "We asked for a miracle to help us and we got it."

But wishing for a miracle doesn't always make it happen; it's the hard work and believing in what you do that make others want to help. For example, though the farm and its little on-site store were shuttered by the bank, the Crosby's formed the Get Mint Trading Co. to sell their mint oil products online and operated out of an office in downtown St. Johns. Customers learned of the farm's plight through radio spots, farmers markets, bloggers and word of mouth, and orders formint oil came in from all over the country. Thanks to the community support as well as an outside investor, the Crosbys were able to buy back the oldest continuously operated, family-owned mint farm in the United States.

Now, with the help of a local culinary professional, they're introducing two new mint products -- Peppermint Jim's Mojito Mix and Chef Nick's Mint Sauce -- at this weekend's Maker Faire at The Henry Ford in Dearborn and the Mint Festival in St. Johns in August.

They also haven't forgotten about the other farms that now are in a similar state and endeavor to help those in need.

"There have been over 400,000 foreclosures so far in Michigan," said Jim Crosby as he walked the farm in April waiting for the mint to sprout. "Someone has to give these people hope, and support our state."

Crosby lectures throughout the country, educating about mint and self-sustainability, inspiring and motivating thousands of people, especially farmers and business owners who are going through foreclosure, to believe in themselves and embrace their passion. He and Linette offer guidance, support and instruction to those farmers who would otherwise simply give up and walk away after years of hard work.

As an artisan distiller, Crosby is an expert on mint oil -- for personal, household, culinary and medicinal uses. He raises and harvests fresh peppermint and spearmint and distills the oils, and also has diversified into creating a mint compost soil rejuvenator, which is used at the garden at the governor's mansion in Lansing.

"We don't use pesticides or chemicals on our mint," says "Peppermint" who adds a drop of mint oil to his tongue every so often. "One customer told us he got 130 tomatoes off one plant using our compost."

Now he's teamed up with a Lansing Community College culinary professional and kindred spirit, William "Chef Nick" Nicklosovich, to create the special lines of mojito cocktail mix and mint sauce that will debut this weekend. Like Crosby, Chef Nick is passionate about local and sustainable agriculture and strongly supports the mint grower's efforts to save his farm.

Last year, the pair created the world's largest slab of mint-flavored chocolate fudge to earn a Guinness World Record distinction.

Now they've put their hard work into this latest achievement, which is just as delicious bet certainly less-caloric.

"These are fresh ingredients in liquid form," says Chef Nick. "The mint sauce is wonderful on fruit such as cherries or, believe it or not, it's excellent on fish, especially catfish."

You can sample and purchase the two new products at the two festivals (see box on Page 1D) and also purchase them at www.getmint.com or www.peppermintjim.com. Prices average between $6 and $8 for the sauce and $12.99 for the mojito mix.

"We'll be following up soon with a peppermint and a spearmint schnapps mix as well as a lemon chicken salad dressing," says Chef Nick.

"The mojito mix is so good I've been drinking it all week," says Peppermint Jim. "Of course I don't add the optional alcohol or I'd be a mess," he laughs. "Still, it's a drink for all seasons. And the marinade is so wonderful that you can put it on lamb or chicken -- even potatoes and all kinds of vegetables. We tried it on everything and it's fantastic."

"You know, during our struggle we used to put our 'Expect Miracles' stamp on every package that went out the door," says Peppermint Jim, who believes tough times have left him a better man. "Now, thanks to the amazing support of everyone, we stamp it 'Witness Miracles,' because that's exactly what happened."

Chocolate Mint Icebox Cake

Recipe adapted from Bon Appetit.

1/3 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine, plus, if desired, mint sprigs for garnish

3 tablespoons sugar

1 tablespoon unsweetened cocoa powder

1 cup heavy cream, chilled

9-ounce package chocolate wafers

In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer. On a platter, sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into 3/4 -inch-thick slices and serve it garnished with the mint sprigs. Serves 8.

Per serving: 264 calories; 15 g fat (8 g saturated fat; 51 percent calories from fat); 30 g carbohydrates; 44 mg cholesterol; 242 mg sodium; 3 g protein; 1 g fiber.

20 minutes to make

Plus 6 hours chill time

Basil Mint Chicken

Recipe from Crosby Mint Farm

4 boneless, skinless chicken breasts

3 tablespoons low-sodium soy sauce

1 1/2 tablespoons honey

1 clove crushed garlic

1 tablespoon chopped mint

1 tablespoon chopped basil

2 tablespoons olive oil

1/4 cup warm water

Place chicken breasts in shallow baking dish. Mix remaining ingredients and pour over chicken. Refrigerate for 1 hour or more. Bake for 30 minutes on 375 degrees. Serve hot or cut into strips for a salad. Add salt and pepper to taste. Serves 4.

Per serving: 198 calories; 4 g fat (1 g saturated fat; 18 percent calories from fat); 3 g carbohydrates; 96 mg cholesterol; 411 mg sodium; 35 g protein; 0 g fiber.

10 minutes to make

30 minutes to bake

Chocolate Chip Mint Cookies

This recipe adapted from Aromatherapy Foods and made with pure essential oils makes very flat, crispy chocolate chip cookies. Note from Peppermint Jim: "There are many cheap, synthetic copies of aromatic oils, but these are not recommended for cooking. For best flavors and results use organically grown and wild crafted essential oils that have been tested for purity and are pesticide free."

Half pound (2 sticks) unsalted butter, room temperature

2 cups packed brown sugar

1 cup granulated sugar

4 eggs

2 teaspoons pure vanilla extract

2-6 drops pure peppermint essential oil

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1-2 cups chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment; set aside. In small bowl, cream butter until smooth, then add sugars, and beat until smooth. Beat in eggs, vanilla and peppermint oil. In a large bowl, sift together dry ingredients. Slowly stir dry ingredients into wet ingredients. Fold in chocolate chips. Drop 2 tablespoons of dough for each cookie onto baking sheet; space dough 2 inches apart to allow for spreading. Bake until golden, 8-10 minutes. Remove cookies immediately and allow to cool. Makes 60 3-inch cookies.

Per serving: 116 calories; 5 g fat (3 g saturated fat; 39 percent calories from fat); 18 g carbohydrates; 22 mg cholesterol; 68 mg sodium; 1 g protein; 0.4 g fiber.

20 minutes to make

10 minutes to bake

Mint Lamb

This recipe was created by Chef Nick Nicklosovich to use with the new mint lamb sauce available at www.getmint.com.

4 pounds of lamb loin

2 tablespoons olive oil

Salt and pepper to taste

15 medium red skin potatoes

1 bunch fresh basil

1/2 pound fresh mozzarella cheese

3 large tomatoes

1 small onion

2 cloves fresh garlic

Chef Nick's Mint Sauce (for basting)

2 zucchinis

2 summer squash

2 springs of fresh dill

1 tablespoon olive oil

Salt and pepper to taste

Rub lamb loin with 2 tablespoon olive oil salt and pepper, grill over medium heat for 6 to 8 minutes on each side, basting with mint lamb sauce. Let rest for 10 minutes after grilling to retain the juices before slicing into medallions. Place on plate and top off with mint lamb sauce.

Boil the red skin potatoes in salted water until al dente, drain the water, drizzle a little lamb sauce to coat and place on plate.

Slice the summer squash and zucchini into half moons, along with the onion, mince the garlic and place 1 tablespoon olive oil in a pan and saute all ingredients until veggies are soft and tender. Add fresh dill. Salt and pepper to taste. Serves 8.

Per serving (without sauce): 772 calories; 48 g fat (21 g saturated fat; 56 percent calories from fat); 30 g carbohydrates; 182 mg cholesterol; 278 mg sodium; 51 g protein; 5 g fiber.

20 minutes to make

20 minutes to bake

Cantaloupe and Celery Salad with Mint Vinaigrette

1/4 cup fresh lemon juice

3 tablespoons chopped shallot (about 1 medium)

2 tablespoons Champagne vinegar

1 1/2 teaspoons finely grated lemon peel

1/4 cup olive oil

2 tablespoons chopped fresh mint leaves, plus 10 mint leaves, thinly sliced

1 1/2 teaspoons tamari soy sauce or regular soy sauce (see note)

1 ripe medium cantaloupe or honeydew melon halved, seeded, peeled, very thinly sliced

4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)

2 green onions, thinly sliced (about 1/2 cup)

8 radishes, trimmed, thinly sliced (about 1/4 cup)

Extra-virgin olive oil (for drizzling)

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.

Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve. Serves 4.

Note: Tamari soy sauce is darker in appearance and richer in flavor than regular soy sauce and contains little or no wheat, so it can be used by people with gluten intolerance.

Per serving: 207 calories; 15 g fat (2 g saturated fat; 65 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 261 mg sodium; 2 g protein; 3 g fiber.

15 minutes to bake

Additional chill time

Minted Honeydew Sorbet

Recipe adapted from Gourmet.

1 small honeydew melon

1 cup minted simple syrup (see recipe below)

1/4 cup packed fresh mint leaves

1 tablespoon fresh lemon juice

To make minted syrup:

1 1/2 cups packed fresh mint leaves

1 cup sugar

1 cup water

Chop mint. To make simple syrup, In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks.

To make sorbet: Remove and discard rind and seeds from melon and cut enough fruit into 1/2 -inch cubes to measure 2 1/2 cups. In a blender, puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Makes 3 1/2 cups. Serves 4.

Per serving: 213 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 55 g carbohydrates; 0 mg cholesterol; 22 mg sodium; 1 g protein; 2 g fiber.

20 minutes to bake

Additional chill time

Minted Cucumber and Bell Pepper Soup

Recipe adapted from Gourmet

2 cucumbers, peeled and seeded

3/4 cup plain yogurt

1 teaspoon salt

1 1/2 teaspoons sugar, or to taste

2 teaspoons English-style dry mustard, or to taste

2 1/2 cups buttermilk

1 large red bell pepper, diced fine (about 1 cup)

1 large yellow bell pepper, diced fine (about 1 cup)

2 tablespoons finely chopped fresh mint leaves plus shredded mint leaves for garnish

Fresh lemon juice to taste

In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste. Divide the soup among 4 bowls and garnish it with the shredded mint. Serves 4.

Per serving: 139 calories; 3 g fat (1 g saturated fat; 19 percent calories from fat); 21 g carbohydrates; 8 mg cholesterol; 814 mg sodium; 9 g protein; 3 g fiber.

15 minutes to bake

Plus 3 hours to chill

More mint uses

• Use organically grown and wild crafted essential oils that have been tested for purity and are pesticide-free.

• Add a few drops of mint oil to the bottom of a cake pan before adding chocolate cake batter.

• Use fresh spearmint in a stuffing along with olive oil, garlic and celery for fresh whitefish before baking.

• Add a few drops of mint oil to 1/2 cup of baking soda for a sweet-smelling deodorizer for your refrigerator.

• Invaded by ants? Apply mint or a drop of oil on infested area and see how quickly your problems disappear.

• Keep cool on muggy days by adding 2-3 drops of peppermint oil to 2 teaspoons sea salt and add to a warm bath.

• Peppermint is an excellent mild antiseptic for cuts and bee stings. Use a cotton swab, dip in oil and apply to affected area. This can reduce itching and swelling.

klawson@detnews.com (313) 222-6026