Wednesday, August 24, 2011

Shop Of The Week A Day Late

My shop of the week is Sunnyside Designs, absolutely gorgeous!

Like I said absolutely gorgeous is all I can say!
I appreciate talent that I know I`ll never have.
And you know its getting to be that time of year. On a chilly evening wouldn`t it be nice to wrap yourself up in one of the beautiful quilts from this shop on Etsy.
Check out the entire shop for more beautiful handcrafted items for your home.

Now for my herb of the week,
I choose French Tarragon.

Referred to as “a chef’s best friend,” French 
Tarragon (Artemisia dracunculus) is an essential 
aromatic herb. 

How to Grow 
Soil:  French tarragon grows best in warm, 
dry, well-aerated soils and does not tolerate wet or 
saturated soils. French tarragon grows well in 
neutral pH soils (pH 6.5-7.5), but exhibits some 
preference for slightly acidic soils. Most soils in 
Utah are suitable for growing French tarragon 
provided they are well drained.  
Soil Preparation: Before planting, 
incorporate 1 to 2 inches of well-composted organic 
matter or ½ tablespoon of all-purpose fertilizer (16-
16-8) per square foot of growing area. Work the 
compost or fertilizer into the top 6 to 8 inches of the 
soil. Organic matter additions to soils help improve 
aeration and water drainage.       
French tarragon is 
propagated almost exclusively from stem cuttings 
and root divisions. Seeds are rarely planted because 
French tarragon seldom flowers, resulting in little 
seed availability. Be careful when propagating from 
root divisions. French tarragon roots are brittle; so 
use a knife, as opposed to a shovel or hoe, when 
collecting new plants. Root divisions should be 
done in the spring just as new shoot tips are 
emerging. You should get three to five new plants.

Heres a great quick and easy recipe using french tarragon you`ve got to try.

Chicken Salad with Tarragon Recipe

  • Prep time: 10 minutes


  • 2 cups chopped, cooked chicken meat*
  • 1/4 cup dried cranberries, finely chopped
  • 1 stalk celery, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 cup mayonnaise
  • 1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
  • Salt and pepper to taste

* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.


Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
Yield: Serves 4.

I like to make a chicken salad instead of tuna all the time. You just need something different once in a while.
Thats it for today.
Have a great day
As Always
Keep It Clean!

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