Today’s Harvest Basket, September 16, 2014.
Bunnies are always hiding in my garden. Today, I also discovered carrots.
I was planning a journal entry called “Garden Cleanup.” While I was tidying up the herb garden, I discovered these giant carrots. This is a new vegetable in my garden, it is only the second year to grow carrots. I was never inclined to grow carrots because I didn’t especially like them.
Carrots was not a crop grown in Grandmother’s garden. Her Ozarks garden was red clay and very rocky, making it impossible to grow carrots. I had no idea where carrots came from.
The 10″ long carrots were masquerading as it’s cousins: parsley, cilantro, and chervil. All of these herbs are members of the carrot family. The flowers look like Queen Ann’s Lace.
Sitting behind the harvest basket are water-filled jars of parsley, cilantro, or chervil. The parsley will go into tabouleh. Cilantro will be frozen into a pesto-like condiment, ready to drop into bean dishes, chili, enchilada sauce or salsa.
Chervil has only been in the garden for a couple of years. I will use chervil in potato dishes like potato salad.
It is one of the herbs in the fines herbes blend. (pronounced “feen erb.”)
My recipe for fresh fines herbes
• 3 Tablespoons chervil
• 3 Tablespoons chives
• 3 Tablespoons parsley
• 2 Tablespoons tarragon
Finely chop all these herbs and mix together. Use fresh or store in the refrigerator in a zip lock or small air tight container for a couple of days.
I have all these herbs growing in the garden now. Usually, chervil is available only in the cool season. I will mix fines herbes into an herb herb butter to freeze.