Vim and Vinegar - Round 2!

In an earlier blog I promised you another round of vinegar infusion and here it is!  Tarragon is one of the herbs that thrives on the farm (see above for "Whats thriving on the farm" tab).  It's not one that lends itself to being easy to cook with however as the flavor is very strong and it is easy to overwhelm your dish with this herb.  It was a recent basket ingredient on Chopped!  I like to use it as an infusion herb for this reason.

Tarragon grows easily here on the farm and seems not to mind wet, dry or poor soils.  It grows to about three feet tall here and when crushed with the hand you can smell it from a long way away for a long time.  I have also planted this around my apple and other fruit trees with great success - the moose tend to avoid those trees with the Tarragon planted around them.

Ginger Tarragon Vinegar infusion

for the size of bottle shown above

3 large sprigs of Tarragon

5 fresh ginger nodes (the little finger parts on the sides of the root)

Enough white vinegar to fill the bottle.

Mix all of the above in your bottle and store in a cool dark cupboard, shaking occasionally.  This product should be ready to use within 2 weeks.

It is a beautiful infusion and can be used in many sauces and marinades.

 

Bar B Q London Broil

For a 4 lb London Broil

 

2 C. Ketchup

1/2 C prepared mustard

3 cloves of smashed garlic (more if garlic makes you happy as it does us)

1/4 C light olive oil

1/2 C Ginger Tarragon Vinegar

1 tsp cumin

1/2 tsp onion powder

 

Mix all together and pour over the raw london broil (sometimes I use a Ziploc bag for this part).  Let marinade for at least two hours or overnight if possible.  Cook on medium grill heat for 15 minutes, turn, baste with sauce, cook 15 more minutes and repeat until to your desired doneness.  Enjoy!