Home Farm Herbery

  (Munfordville, Kentucky)
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The Art of Cooking with Tarragon©


One of our email questions this week asks, “What can you tell me about Tarragon?"




The easiest answer is that its smell is wonderful and a little bit goes a long way.  I also know that tarragon is a native to Siberia and western Asia.  However, tarragon is primarily used in France. When it is added to white wine vinegar it gives it a sweet, delicate licorice-like perfume and flavor. It is now being accepted in the USA especially when one gets a whiff of some very good dried French Tarragon and you can find it at our site link 

Tarragon pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. Fresh tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish.

Yet you can do wonders with good dried, organic FrenchTarragon and that is what we grow at Home Farm Herbery.

One of my favorite recipes is Baked Brie with Mushrooms and Almonds and it makes quite a sensation for special occasions.  It is easy to make and is ready in 30 minutes.


Ingredients:
2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brandy
1 teaspoon dried tarragon
1 (8 ounce) wedge Brie cheese, coating removed

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.
Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

May the Creative Force be with you,


Arlene Wright-Correll
 
 

The Art of Making the Classic French Omelette©

This week’s email question asks, “Do you have any suggestions on making the perfect classic French omelette in an easy fashion?”

Though I personally am not a breakfast egg eater and I am a poor cooker of eggs over easy, I do like and can make a decent French Omelette.  To me they can be eaten any time of the day or night and best of all they can be made in less than 1 minute.

Here is my method.  I use a non-stick pan with sloped side and I pre-heat it on medium high flame (I am cooking with a gas stove).


Next I crack 2 eggs in a medium bowl and whisk with a fork just until smooth, but not frothy and I season them with salt and pepper.


Now I pour 1 tsp vegetable oil into my hot pan giving it a moment to heat up and then swirl oil in the pan to coat all the bottom and sides. (For those of you who use butter go for it, but vegetable oil seems to create less smoke and makes it easier.)



Next I pour the eggs into the hot pan and immediately begin stirring the eggs with the back of a fork, while vigorously shaking the pan with the other hand. 

While stirring, the uncooked portion of the eggs will seep into the open sections of the pan, evenly cooking the eggs. Stop shaking and stirring once the eggs have begun to set but are still very moist in appearance, this stage takes about 30 seconds.  More shaking will cause gaps in your eggs. Don’t overcook your eggs as they will become brown.


It is here that I like to add a pinch of dried French Tarragon and some dried Chives. (You can use fresh if you have them.) When I want to add other stuff such as chopped tomatoes, onions, mushrooms, shredded cheese, etc, I have them prepared, pre-heated and set aside in a bowl to add at the next step.


I tilt the pan away from myself, so the omelette slides away from me and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. Remove pan from heat.

I now tilt the pan away from me, so the omelette slides away and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. I remove my pan from the heat.



Before I started I had a plate ready and I hold the pan above a plate while I continue tilting the pan away from myself and flip the omelette onto a plate, seam-side is down.


I suppose one can do it with 4 eggs, but this is so fast and easy that when I have to make several to feed family or guests, I just quickly repeat the process.  Got a question? Just email askarlene@scrtc.com
 
 

Tarragon Pepper Blend will enhance your cooking


Tarragon Pepper Blend


Also Known as: Pepper-Tarragon Seasoning or Tarragon Pepper Spice

At Home Farm Herbery we have carefully selected our organic, chemical-free ingredients of Black Pepper, Tarragon, Bay Leaves, Salt, Sugar and Chives to create the powerful, bittersweet and peppery taste and aroma for our special Tarragon Pepper Blend!

This all purpose special seasoning blend is wonderful when you use it on or in fish, salad dressings, chicken, sauces, eggs, meats, stews and vegetables. Tarragon is a main ingredient of the delicious and famous “Béarnaise sauce”.

It is a great substitute for Tarragon French, Orange Pepper Seasoning or Lemon Pepper Seasoning.

1 oz. package is $5.95 or buy 3 and get 1 free for only $17.85.

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.


May the Creative Force be with you as you tread the earth lightly


Arlene Wright-Correll

Home Farm Herbery

 

 

 
 
 

Cucumbers and Tarragon, a Nifty Combination©

Cucumbers and Tarragon, a Nifty Combination©

by Arlene Wright-Correll
Home Farm Herbery




We all know how to prepare cucumbers. When our organic garden starts producing lots of them we put them in salads, we prepare pickles, we make relish, we eat them raw, we have cucumber sandwiches and we start to give them away to anyone who will take a few off our hands.

However, have you ever made soup with them? No! Why not? You can eat it hot or cold and either way it has the most delicate of flavor.

I used to serve this at our restaurant on the river at Laurel Creek Lodge when we owned it. It was quite a hit, especially to the Appalachian hikers coming off the trail to stay in our hostels.

Cucumbers are mostly water and their nutritional value includes sodium, iron, Vitamins A and C, plus Calcium which was all things these hikers needed after spending 3 to 6 months on the Appalachian Trail eating mostly trail food.

Arlene's Elegant Cucumber and Tarragon Soup.

This soup serves 8, but you can halve it easily to serve 4 or you can serve half of it hot one meal and 24 hours later serve the other half chilled at another meal.

Using vegetable stock when I have it or water when I do not, I put 9 cups of either into a large sauce pan adding 2 peeled and chopped large cucumbers, 2 medium sized onion chopped, 2 cloves of peeled garlic and 8 to 10 sprigs of fresh tarragon. I bring this all to a boil and simmer for about 15 minutes and once the cucumbers are tender, I remove the pan from heat, allow cooling slightly and then carefully pouring this warm mixture into my blender or food processor. I now puree it all and then pour it back into my saucepan and bring back to a boil and then let stay warm over medium to low heat.

Taking a small bowl I mix 2 tablespoons of cornstarch with 1/3 cup of light cream until smooth. Now I add 1 cup of light cream to this mixture and gently pour into the soup, stirring constantly over medium heat until the soup thickens.

Now I add about 8 springs of chopped fresh tarragon, or 2 tsp. of Home Farm Herbery Organic dried tarragon,



2 tablespoons of lemon juice, some freshly grated nutmeg, a pinch of salt and some freshly ground pepper stir gently.

I serve this immediately if I am serving it hot and any I am serving chilled I transfer to a bowl and store covered in my refrigerator.

"Tread the Earth Lightly" and in the meantime… May your day be filled with…Peace, Light and Love



Arlene Wright-Correll

Home Farm Herbery

Where you can get the best organic dried tarragon all year round. http://www.localharvest.org/tarragon-french-organic-C25245

Author's note: This article was originally written for GreenThumbArticles.com

 
 

Grow your own Tarragon with our Tarragon Seeds (100% Heirloom/Non-Hybrid/Non-GMO)

Tarragon Seeds (100% Heirloom/Non-Hybrid/Non-GMO)

 

At Home Farm Herbery we offer 100% Heirloom Tarragon Seeds.  Tarragon, aka Dragon Wort, is a popular perennial herb widely recognized for its strong aroma and many culinary uses. It is a native herb of Europe and is used to compliment many classic continental, mostly French, dishes. Tarragon seeds should be planted in a warm and sunny spot.  Our Tarragon grows well in containers and these pots of tarragon makes a great cash crop at your local farmers market. Tarragon is perfect for seasoning chicken, fish, and egg dishes. 

 

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

 

85 days Day to Maturity

 

Sampler Packet of 235 seeds is $6.95 with free shipping plus we will send you a free complimentary herb or herb blend of our choice with your order.

 

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.

 

http://www.localharvest.org/tarragon-seeds-heirloom-non-hybrid-C25232

 
 
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