Menu Plan Monday: French Tarragon

Tarragon
Tarragon

This week’s CSA box from Two Small Farms contained a very interesting essay about French Tarragon. Apparently, true French Tarragon cannot be started from seed, but by dividing the plant’s roots in the winter. Sounds like a little too much work for this home gardener, so I am going to make the most of my share this week!

In addition to tarragon, our box also contained Fennel, Salad Mix, Butternut Squash, Snow Peas, Strawberries and Broccoli. Strawberries are consumed almost immediately, although my daughter has been using some to make her favorite Kiwi-Strawberry Salad. The rest of my menu plan for the week of April 26th is:

Monday: Dinner out to celebrate my birthday

Tuesday: Turkey meatballs, pasta and mixed green salad (garlic bread too, with Acme baguettes)

Wednesday: Another dinner out (my birthday is quite celebrated this year!)

Thursday: Fennel, Orange and Caper Salad, steamed Broccoli, roasted Salmon (or another in-season fish)

Friday: Our first neighborhood TGIF! Finger food is ideal, and with the Butternut Squash, I will make Butternut “Hummus” from our CSA newsletter. I think I will also make this Snap Pea with Tarragon and Fennel Salad, a recommendation from another subscriber to the Two Small Farms CSA. I might see if I can figure out how to make little cups, too, so they can be easily eaten with fork and knife. Any suggestions on how to make that happen?

Fennel
Fennel

6 comments

  1. Gudrun, Did you know that ’40’ gets you an entire year of celebrating? That’s how I see it. If you need to come to Austin to make that happen, let me know. As for the menu, I am very curious about the squash hummus… please let me know how it turns out. We’re having pork tenderloins w/ garlic, fennel seed, oregano, rosemary (from the garden) orange and lime zest tonight. We shall see what the rest of the week brings. Celebrate in style my friend!
    Erika

  2. Ok, so I missed the ‘little cups’ need… one of my old time fav catering tricks was to use hollowed out cucumbers for soups, salad, etc… edible cups. that might work.

  3. You could also get some cute corked bottles and make tarragon vinegar for future salad dressings!

  4. Kitchen Gadget Girl

    Great idea Erika, cucumbers would be easy. Do you just cut them into chunks, and peel? Do you worry about the whole in the bottom?

  5. Kitchen Gadget Girl

    Like the tarragon vinegar idea, and I already have leftover toggle-top jars from my Limoncello project! Thanks Donna 🙂

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