Cooking Tips for Gardeners: Cooking with French Tarragon

French Tarragon grows like a weed, and it's a wonderful flavor when used in small amounts!

Since I started doing garden updates in 2006, I've enjoyed writing about my garden on the blog, and talking about how I use the garden produce in recipes.  This year I decided it would be fun to do a whole series of Cooking Tips for Gardeners, each time spotlighting something I grow in the garden that might be an ingredient not everyone was familiar with.  And when I noticed that my French Tarragon was completely out of control a few weeks ago, I thought that would be a good place to start!

Click to continue reading

Cooking Tips for Gardeners: Cooking with Fresh Parsley

Quinoa Tabbouleh Salad with Parsley and Mint

Even though I grew up with a mom who would nibble the garnish of parsley from her plate when we ate in restaurants, I was well into adulthood before I developed a real appreciation of this grassy-flavored herb.  Now I can't get enough of it, and grow both curly parsley and flat leaf parsley in my garden.  Some cooks adore the flat-leaf Italian parsley and ignore the curly type, but I like both, and actually prefer curly parsley in some salads where it adds an interesting texture.

Click to continue reading

Cooking Tips for Gardeners: Cooking with Fresh Mint

Mint adds an interesting flavor twist to Turkey and Quinoa Patties with Yogurt Sauce.

In Utah gardens sometimes keep producing until early October, but in September the hot-weather vegetables and herbs like tomatoes, squash, eggplant, cucumbers, and basil are definitely growing more slowly.  So let's give a big cheer for mint, which starts in the garden ultra early and lasts long into the fall.  I love fresh mint, and although I definitely have some favorite ways to use it, over the last few years I've really expanded my horizons with this hearty garden herb.  So for the latest in my series on Cooking Tips for Gardeners, here are a few thoughts about mint and recipe ideas using this flavorful herb.

Click to continue reading