Revisited brussel sprouts with tarragon cider vinegar
Alcoholic beverages
When a dear friend learned that I was moving to a beautiful piece of land and would finally have the time to grow lots of food, she gifted me with a cookbook "for when your garden explodes" called Too Many Tomatoes, Squash, Beans and Other Good Things by Lois M. Landau and Laura G. Myers. Lots of casserole recipes but some fun stuff, too. The recipe for Marinated Brussel Sprouts in the book is yummy. I'm not growing a winter garden this year but get a weekly allotment from a CSA (community supported agriculture) which had brussel sprouts as part of the bounty this week. Football playoffs this weekend: what to do? Lightening the recipe to serve as part of an array of food that would be scarfed down seemed like a good idea. In the spring when my tarragon is especially fragrant and intense with oils, I infuse various vinegars - white and red wine, rice and cider - with bruised branches of this lovely herb. If you can find it, stores usually only carry the white wine version. Unpasteurized cider vinegar has so many healthful qualities that I try to work it into recipes whenever I believe it's flavor marries well with the ingredients. Tarragon is readily available in the produce section these days so I include a "recipe" for infusing it to make your own versatile product.
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