Patience

"Patience is a virtue." (from the poem “Piers Plowman” written between the years 1360 and 1387)

"Patience was born from our inability to control much in our lives." (Oliver Burkeman)

We had some cool nights as well as hail storms that have slowed down the growing process.  These are just a couple of the challenges of high altitude, southwest growing.  We sure appreciate your patience on the produce.  Believe me, we are as anxious as you to get these tasty veggies on the table.

We will be at the Ruidoso Downs Farmer's & Artisans Market this Saturday, July 8, with just a few items:  French Tarragon ($4/bag), Chives ($3/bag), and Green Onions ($2 bunch - be warned, this batch is REALLY strong flavored!)

Many of our customers are unfamiliar with French Tarragon, therefore we have posted below a recipe for Tarragon Chicken and instructions for making flavored vinegar.  

Since we only have a few items ready now, we are not yet open at the farm site.  See you at the market!

Eat well.  Be happy!

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Poulet à l'Estragon (Tarragon Chicken)

By thirschfeld

There are lots of ways to make this dish. You could use whole fresh tomatoes, you could eliminate the cream and you could make it complicated by using multiple pans. I haven't done any of these but what I have done is keep the recipe simple and straight forward which in the end creates a rewarding and satisfying comfort food. I rarely cook anything other than a whole chicken, whether left whole or cut into pieces. Thighs would be great for this as would (I have put my hands over my eyes) boneless skinless chicken breasts. If you use the breasts be very mindful of your cooking time or you will dry them out.

Serves 4 to 6

Ingredients:

• 1 chicken, 3 1/2 to 4 pounds, cut into 8 pieces
• Olive oil
• 1 tablespoon unsalted butter
• 2 cups chicken stock or water
• 2 tablespoons tomato paste
• 4 shallots, trimmed, peeled and julienned
• 1/3 cup heavy cream
• 2 tablespoons tarragon, minced, plus four sprigs
• 1/2 cup dry white wine

Instructions:

1. Season the chicken with salt and white pepper. Place a heavy bottom 12" skillet over medium high heat. When the pan is hot add enough olive oil to form a thin film on the bottom of the pan. Add the chicken skin side down. Brown the chicken to your liking.
2. When the chicken is brown quickly remove it to a plate. Add the butter and the shallots to the sauté pan. Saute the shallots until golden.
3. Deglaze the pan with the white wine and let the wine reduce to a tablespoon or so. Add the chicken stock, tomato paste and the sprigs of tarragon. Place the chicken back into the pan and let the sauce come to a boil. Reduce the heat to a simmer.
4. Place a lid on the pan and simmer the chicken until tender. About thirty minutes. Meanwhile heat the oven broiler.
5. When the chicken is tender remove the lid from the pan. Carefully place the pan into the oven under the broiler and broil it for 3 to 5 minutes or however much time it takes to crisp up the skin. Remove from the oven.
6. Remove the chicken to a platter. Place the pan over high heat. Add the cream and stir it in. Add the chopped tarragon. Taste the sauce and adjust the seasoning. Stir and bring to a boil.
7. Sauce the chicken and serve over rice with extra sauce on the side.

Source for recipe 

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Flavored Vinegars - Flavored vinegars can be safely prepared. They are best stored in the refrigerator.

Pre-Preparation

Containers. Select and prepare containers first. Use only glass jars or bottles that are free of cracks or nicks and can be sealed with a screw-band lid, cap or cork. Wash hands well before starting any food preparation work. Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes. Once the jars are sterilized, remove from the simmering water and invert on a paper towel to dry. Fill while the jars are still warm.

Lids and caps. If using screw caps, wash in hot soapy water, rinse and scald in boiling water. (To scald, follow manufacturer’s directions, or place caps in a saucepan of warm water, heat to just below boiling and then remove from the heat source. Leave caps in the hot water until ready to use.) Use non-corrodible metal or plastic screw caps. If using corks, select new, pre-sterilized corks. Use tongs to dip corks in and out of boiling water 3-4 times. Prepare two-piece metal home canning jar lids according to manufacturer’s directions for canning. If using these lids, allow enough headspace between the lid and the vinegar so that there is no contact between them. Plastic storage screw caps that are made for canning jars are also now available and would work well for flavored vinegars.

Herbs and spices. Commercial companies that make herbal vinegars dip the herbs in antibacterial agents not readily available to consumers. As an alternative, briefly dip the fresh herbs in a sanitizing bleach solution of 1 teaspoon household bleach per 6 cups (1½ quarts) of water, rinse thoroughly under cold water, and pat dry. For best results, use only the best leaves and flowers. Discard any brown, discolored, trampled or nibbled parts of the herbs. Fresh herbs are best picked just after the morning dew has dried. Allow three to four sprigs of fresh herbs or 3 tablespoons dried herbs per pint of vinegar. Spices such as peppercorns and mustard seed are also popular in flavored vinegars.

Vinegar selection. The type of vinegar to use as the base depends on what is being added. Fruits blend well with apple cider vinegar. Distilled white vinegar is clear in color and best with delicate herbs. Red and white wine vinegars work well with garlic and tarragon. Do be aware, however, that wine and rice vinegars contain protein that provides an excellent medium for bacterial growth, if not stored properly.

Preparation

To make flavored vinegars, place the prepared herbs, fruits or spices in the sterilized jars, being careful to avoid overpacking the bottles. Use three to four sprigs of fresh herbs, 3 tablespoons of dried herbs or 1 to 2 cups of fruit or vegetables per pint of vinegar to be flavored. Heat vinegar to just below boiling (190F), then pour over the herbs and cap tightly. Allow to stand for three to four weeks in a cool, dark place for the flavor to develop fully. Then, strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy. Discard the fruit, vegetables or herbs. Pour the strained vinegar into a clean sterilized jar. Add a sprig or two of fresh herbs or berries that have been sanitized as described above. Seal tightly. Store in the refrigerator for best flavor retention.

The flavoring process can be shortened by a week or so by bruising or coarsely chopping the herbs and fruits before placing in the bottles and adding the hot vinegar. To test for flavor development, place a few drops of the flavored vinegar on some white bread and taste. When the flavor is appropriate, strain the ingredients one or more times through a damp cheesecloth or coffee filter. Pour the strained vinegar into a clean sterilized jar. Add a sprig or two of fresh herbs that have been sanitized as described above. Seal tightly. Store in the refrigerator for best flavor retention. 

Source for flavored vinegars