Herb Alert! (at Evanston Ecology Center tomorrow)

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Date: March 30th 2012

Henry was in such a rush to get out of the door at the crack of dawn this morning -- to attack the invasive garlic mustard -- that he forgot to mention that Val is also bringing beautiful and fragrant bunches of Teresa’s perennial herbs to the Market at the Evanston Ecology Center tomorrow (Sat.)

Look for Teresa’s feathery French Tarragon, rambunctious Rosemary, Timely Thyme (a couple different varieties), marvelous Mint (a few different varieties), Opportune Oregano, and probably a few other herbs as well. These will elevate any dish you are making -- particularly chicken or fish, grilled veggies, soups, omelettes, or salads.

Lively Herb Vinaigrette

· 4 tablespoons white wine vinegar

· 2 tablespoons peeled fresh garlic

· 8 tablespoons freshly squeezed lemon juice

· 4 tablespoons chopped lemon zest

· 6 tablespoons chopped fresh herbs of your choice

· 1/2 teaspoon salt

· 2 cups olive oil

· 2 teaspoons Dijon mustard

· Freshly ground black pepper

Use a whisk and a small bowl, or a small food processor, to combine all ingredients until emulsified. Extra dressing keeps for months in the fridge.

Kidney Bean and Tarragon Salad

This salad is full of fiber and antioxidants and is a meal in itself with some nice crusty bread.

· Champagne vinegar

· Dijon mustard

· Extra-virgin olive oil

· 15-ounce can red kidney beans (or white beans, or chickpeas), drained and rinsed

· Minced fresh tarragon and other fresh herbs, to taste

· One chopped red onion

· Sea salt and freshly ground black pepper

Combine equal parts vinegar and mustard in a large bowl. Add in olive oil and whisk until emulsified. Add the beans, tarragon, and onion. Season with salt and pepper to taste, and mix to combine.

All of Teresa’s herbs (and Henry’s chives and sorrel - sometimes categorized as herbs – see my Sorrel Soup recipe here and article and recipe for Savory Asian Chive Pancakes here) are unbelievably verdant and lush and will liven up whatever you’re making with their complex and mood-altering (in a good way!) aromas. I like to keep them in a vase or glass of water on the counter—just to run my hand lightly over their beautiful green leaves, and then have those fresh smells travel along with me wherever I go.

A few more words about Garlic Mustard: This non-native species is a serious threat to our native ecosystems -- so do your part to help us keep it in check by using it in soups, or salads, or pesto – as Henry says, “If you can’t beat it, eat it!” I wrote about the U.S. Forest Service’s Garlic Mustard Challenge here, and my recipe for Garlic Mustard Pesto is at the bottom of the piece (which you are welcome to “like” or tweet or share in any way). [Speaking of . . . if you are not yet a "friend" of Henry's Farm, check us out www.facebook.com/henrysfarm ]

And finally, for those of you concerned about the unseasonably warm weather, Henry says you should be!

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