Well, we are finally making our farming dream come true. We are starting small but that doesn't mean we are not busy! We have been to 3 weekly markets as of this week and it has been so much fun not to mention a great learning experience. We have already met so many wonderful people!
The lettuce is still going strong and we are eagerly awaiting the beets and carrots to mature. The summer squash is on its way and Isaac just planted over 30 sweet pepper plants! There is a lot more going on than I can mention in one post! I plan on using this blog as a way to communicate our progress as well as share recipes and other farm related musings.
Here is a small photo tour of what is going on and I then I will share a quick "how-to" for Tarragon vinegar for you.
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| Summer Squash |
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| Some of the peppers along with lettuce and summer squash |
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| Garlic is growing large and will be ready in about a month! |
Tarragon (Artemesia dracunculus) fast facts:
Flavor: licorice/mint
Uses: fresh leaves in eggs, chicken salad
Tarragon Vinegar
This is something very simple but it feels so fancy! This is a good way to use an abundance of Tarragon as it looses its flavor with drying.
I did not measure either the tarragon nor the vinegar, this is more of a general "how-to" rather than a recipe. Have fun trying different amounts of each, you might want to try different vinegars and herbs as well!
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| Gather your vinegar and herbs |
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| Strip leaves from the stalk add to a mason jar and muddle to bring out the essential oils |
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| Alternatively, add herbs to simmering vinegar |
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Use the vinegar in salad dressings, marinades, to make pickled vegetables or anything else you can dream up!
We hope to see you Friday's from 3:00-7:00 P.M. at the Lettuce Eat Well on Cincinnati's West Side Farmer's Market!
