Is there anything more gratifying than finding uses for a “small harvest” from the garden to enhance a meal? Well, after a thoroughly enjoyable and productive gardening session, my husband and I stopped by one of our favorite shops on the way home – Proper Sausages is an artisanal store located in Miami Shores, specializing in homemade (off-the-scale!) sausages as well as a range of other meats and goodies (like bacon jam, homemade condiments, incredible sandwiches, etc.). As soon as we laid eyes on the bleu cheese burgers, we knew what dinner would be. Adding a package of those wonderful special buns they have, along with two pounds of the best bacon in town, we were on our way.
Tarragon grows like a weed year-round in our South Florida garden – not to mention how easy it is to grow green beans here in the fall-to-spring. We were lucky to harvest our first crop of beans right before Thanksgiving (actually, we do try to time it that way each year). And while we didn’t have enough to feed our big crowd, we were proud to add them to this dish as representative of our organic garden’s harvest.
Tarragon has a lovely fragrance and flavor, and it makes a delicious vinaigrette when mixed with mustard and olive oil. This is a very simple dish – steamed green beans tossed with the dressing, adding some toasted almonds on top for crunch. It’s a great way to use harvest from the garden and homegrown herbs to boot. I guess if we were really ambitious, we could start making our own mustard… actually, we had a garden member in the past who made killer mustard for us, and we sure do miss him!