Home Farm Herbery

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