Of Cherries and Tarragon – why we do this again

We often drift into things.

I have always been interested in living as sustainably as possible but up until 5 years ago it had been 20 years since I had, had a garden to work with. Travel throughout the world and an interest in martial arts and climbing had kept me more than busy over that period of time.

Food had always interested me and I had always tried to eat as local as I could. Be it caribou in Greenland or salmon in Scotland to dhal baat in Nepal the food and cooking it always doubly interested me and it was actually the idea of cooking that pushed me more and more towards my garden when I finally had a place to set up one.

One of the first things I had tried to locate was Tuscan kale. This was long before it became popular on master chef as I had recipes and simply couldn’t find it. So the answer was simply find some seed and grow it. Which I did and still do.

One of the recipes that also caught my eye was recipe for pickled cherries with French tarragon. After decent old search I found the French tarragon and have been growing it for four years now adding it to the French dishes that I seem to lean towards as a style of cooking, but never quiet getting around to making the dish that pushed me to find it in the first place and explore this style of cooking.

 

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Well it is cherry season and I have tarragon in the garden so I have decided to make this recipe tonight. I made up two batches as I ran out of white vinegar and used some red wine vinegar we had in the cupboard.

c&t 010-2000c&t 004-2000

Let’s see in six or so weeks if it turns out. It might be completely inedible or not to my taste but nothing is lost. I will still use the tarragon, I will continue to enhance my garden, and I will still head off into new area’s and plans.

 In the end all I loose is a few cherries and time which I enjoyed anyway.

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