One of our wonderful volunteers Katherine who is a chef, always has some new and inventive way of how to cook

 the specialty items that we grow. Here are some of her suggestions of how to use tarragon:


Toss in salads, great topping for burgers or sandwiches

2 onions, peeled and sliced into thin rings or ½ rings
1 1/2 C red or white wine vinegar
1/2 C water
1 t salt
1 T sugar
Handful of fresh tarragon, washed and ripped or coarsely chopped
2 t of black peppercorns

Combine the vinegar, water, sugar and salt and stir until the salt and sugar have dissolved. Add the peppercorns, tarragon and onions. If the liquid does not cover, add more in equal parts until all the onion slices are submerged.
Stir every few hours and refrigerate overnight. These should last in a covered container in the fridge for a few days to a week though they’ll be tastiest and crunchiest if eaten right away.


2 T olive oil
4 chicken breasts
salt and pepper to taste
1/2 C heavy cream
1 T Dijon mustard
2 t chopped fresh tarragon

Heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking until chicken juices run clear. Set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

4 T unsalted butter, allowed to soften to room temperature
2 T finely chopped fresh tarragon
1 t lemon juice
½ t salt

Cream butter and mix well with the other ingredients. Chill until firm.  Great with grilled chicken or fish.  Or toss some with steamed/cooked veggies (green beans, potatoes, beets, corn…)