Tarragon

I wonder if Simon & Garfunkel had a clue that one single song verse would become a universal anthem for garden enthusiasts wanting to add herbs into their edible mix? Go ahead, sing along with me now, "parsley, sage, rosemary & thyme".

But what about all the others - delights like chervil, sorrel, curry plant & tarragon?

As the spring gardening season swings into full gear, I thought it might be handy to start profiling herbs and veggies - tips on growing and recipes that showcase their flavor, texture and amazing aromas.


Lets get started with tarragon.

Most recognized is the French tarragon - an indispensable classic in French cuisine. Used most commonly to complement fish & shellfish, it is also used to season turkey, chicken, veal and eggs.

For me, less is more with this herb! Using too much can overpower a dish very rapidly. Funny how it is not one of the herbs used to create the glorious "Herbs de Provence" [more on that in a later post!]

While French tarragon is cold-hardy, drought tolerant perennial that can grow well in our hot summer temperatures. On the flip side, it is very susceptible to fungal disease [like rust] and for this reason, we grow the Spanish variety.

Tagetes lucida or Spanish Tarragon [sometimes referred to as Winter tarragon as well] is a deliciously deep green herb, blessed with an added layer of licorice-like sweetness [but not too much] which is a great mimic of the French variety. This herb has deep green aromatic leaves that turn a deep crimson color over the winter. In the fall, it blooms a brilliant display of bright, small, golden flowers.

It is a very easy herb to grow in either the ground or in a container. Bet you are wondering how the taste of the Spanish variety matchs up the the more famous French variety?


For many, the taste of fresh French tarragon is too strong on the tongue while the Spanish, because of its inherent earthy sweetness, is a little more pleasing. In cooked foods, the French does seem to stand up to longer periods of cooking [+1 hr] than the Spanish variety - so adding the Spanish near the end is recommended. When used in something like a potato salad, vinegar dressing or Bearnaise sauce, the Spanish adds a little more sweet, fruitiness while still adding the unique and distinct tarragon flavor. Perhaps the best of both worlds!

Ready for a recipe to try out tarragon for yourself? Here's one of my favorites I found in a Readers Digest publication - Tarragon Pumpkin Scones. They have absolutely no added sugar and thanks to the pumpkin are loaded with anti-oxidants and beta carotene - Yeah!

2 Cups self-raising flour
1/2 teaspoon sea salt
3 tablespoons chilled butter - chopped into small cubes
2 tablespoons of finely chopped fresh tarragon
1/2 cup freshly grated Parmesan cheese 1 cup of mashed cooked pumpkin, chilled
1 large egg
2 tablespoons milk

Preheat oven to 400 degrees. Sift the flour/salt into medium bowl - adding butter and working it in with finger-tips until it resembles fine breadcrumbs.

In seperate bowl, mix egg, cheese, pumpkin, milk and tarragon.

Using a wooden spoon, fold in the remaining ingredients until combined. Turn out the dough onto a lightly floured surface and knead lightly until smooth.

Roll out the dough evenly to about 1 inch thick and cut out the scones using round cutter [or floured glass jar turned upside down].

Place the scones on a parchment paper lined baking sheet. Bake 18-20 minutes. Cool and enjoy with a cup of warm tomato soup!



Enjoy the day and experimenting with tarragon.
Carrie-Anne


Rolling Hills Herbs & Annuals

Rolling Hills at the Farmers Markets

About two weeks ago, the Redlands Saturday morning Farmers Market began its 2010 season and already, I can tell you it's gonna be a great one.

Returning for our second season, we are enjoying seeing neighbors we met last year and meeting new ones each week. What a complement this market is to the City of Redlands downtown, the Thursday Night market, and the overall atmosphere of our great city! [yes, I am bit partial - we live here, work here, all three of our children were born, educated and are growing up here - heck, our oldest is about to begin his college education right here at the University of Redlands this fall!]

In March, we began our presence at the Thursday Night Farmers Market at what most people refer to as "Market Night". Truth be told, I was not all that excited to be up past my 8:30 p.m. bedtime and downtown where it can be a little too loud and hectic for me [not to mention, cold,].

Having our oldest son Isaac with me has made all of the difference! He manages to park us, set up, tear down, keep track of what herbs and veggie starters are sold - plus he is really getting the hang of helping to answer questions and knows quite a bit about the plants and gardening here in the IE.

Yes, the market is sometimes very busy. I tell others that if I can do it, so can you! If all you are after is fresh foods, the certified section is between 6th and 7th street. We would love to see you! In just a few weeks time, we are saying "hello" to familiar faces each week. Just last week, a young friend from the Beaumont area stopped back in to let us know how great all of the plants he picked up several weeks ago are doing and picked up almost a whole flat to add to his garden [yes, we offer a killer special on a flat of plants to encourage you to plant a really great, abundant garden full of veggies and herbs!]

As to the Saturday morning market, you all have restored my faith that people eat both broccoli and kale. THANK YOU! Sorry Thursday night folks, more kale and broccoli plants have made their way into gardens in just 2 weeks by the early morning risers than all Thursday evenings combined! The challenge is ON!

Last Saturday, the second market of the season, we could see that people are getting their hands dirty and planting their home veggie gardens! Lettuce, beets, kale, tomato and oregano were the favorites as was the Ogen melons [if you have space, you must plant an heirloom melon this year! You will not be sorry!]

While I haven't quite adjusted to the pace of the spring season, with two markets per week and one more starting next month [Hey San Bernardino, here we come - Wednesday am 9:30 -1:00

Court Street Square at Court and E Streets. ] added to the full-time nursery growing operation which is in full swing - seeing all of you, my community at the markets does make it all worth while!

Thank you all for the kind and warm welcome you have given us! Thank you for valuing the work we do of naturally growing lots of yummy herbs and veggie starters for the gardens here in the Inland Empire. We are amazed to see how many more neighbors are choosing to purchase locally grown plants and produce.

On behalf of the vendors who come down each week to the local farmers markets, we thank you for your continued support !

Enjoy the day and see you at the Market!

Carrie-Anne

Rolling Hills Herbs & Annuals

Simple made Extraordinary

These days, finding both the energy and creativity for dinnertime meals is a bit of a challenge although I am sure I am not alone on this one. So, when a delicious, easy and quick meal springs forth from the deep recesses of a very tired and packed mind, it must be shared!



We will call this one Spicy Italian Chicken with Pasta - original, I know!



Ingredients:

2 good sized boneless, skinless chicken breasts - pounded thin

1 cup seasoned bread crumbs

1 egg - beaten [with about 1 teaspoons of water]

4-5 tablespoons of freshly harvested and chopped oregano leaves

olive oil

1 small white onion

4-6 chopped garlic cloves

1 teaspoon of crushed red peppers

1 large [16 oz] can of diced plum tomatoes

1 oz red wine

packaged pasta [we used spaghetti noodles]



Cover the bottom of a saucepan with olive oil, adding the chopped garlic, onion, 2 teaspoons of oregano and crushed red peppers. Saute mixture over low heat for 15 min or so. Stir occasionally.



Meantime, pound the chicken breasts thin by placing between waxed paper and using rolling pin to take out daily frustrations - flatten the chicken to 1/2 in or thinner by pounding it [hey, who said you can't sneak in a little therapy time while cooking?]

Combine the bread crumbs and 2-4 teaspoons of freshly chopped oregano in shallow baking dish.

Dip the flattened chicken breasts in the egg wash and then into coat with oregano/bread crumb mixture.

In a skillet, cover the bottom with olive oil and when warmed, brown the oregano breaded chicken breasts about 5-7 minutes on each side.


Back to the saucepan, add your canned diced tomatoes, red wine and season with salt. Cook 5 min or so and when chicken has been browned on both sides, cover them with your tomato sauce.

Cover chicken with lid and simmer for 10 min or so.

Serve on a bed of cooked pasta. A bit of Parmesan cheese finishes it off right!



Truth be told, I can not believe how good dinner was! The best part was that it fed all five of us last night and made for three lunches, today! Not too bad for a just before payday, cupboards are a little bare, Mom is dead tired [grumpy & hungry] family dinner!



Were you looking for a picture? What can I say, did the dishes and went off to sleep. Maybe next time.



Enjoy the day and this delicious recipe!



Carrie-Anne
Rolling Hills Herbs & Annuals