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Sunday, March 2, 2014

I'm Baaaaack! Hope You're Hungry!

Dare I say, there are so many food celebrations going on in the month of March, my tummy thinks its October!!! Okay, I won't say it; you know what I mean:) Where oh where to begin?

First let me say how much I missed you all:) Lots! However, I sure did get a lot done while on my Junket. Remember those seeds I was going to plant? Well, let's just say, there will be peas! I was going to take a picture of them for you but hey, they aren't growing yet and who wants to look at a bunch of tiny pots filled with dirt anyway? Now, if I had been more creative, I would have made these Paper Pot Seed Cups as found on Pinterest. I think they are the coolest, coziest little darlins' ever! Don't you? And thrifty too!

They seem pretty simple to make. If you want the instructions, follow this link to the website:) The link is also on my Garden Delights Pinterest board. I'm thinking of trying my hand at making them when I plant herbs this year. Yea, we'll see how that goes:) Speaking of Herbs, here's a heads up for you, each year the International Herb Society chooses an herb of the year. The herb for 2014 is Artemisia! For those of you "in the know" of French culinary herbs, Artemisia dracunculus is the botanical name for French Tarragon. If you're able to get your hands on a back issue of Herb Companion Magazine, (April/May 1990) there's a wonderful article by M.J. McCormick titled A Taste for Tarragon that's filled with a wealth of information about growing French Tarragon. (FYI: French Tarragon does not grow from seed. It must be grown from cuttings:)
I had every intention of whipping up this recipe I found in the cookbook Vegetables The Italian Way by Teresa Gilardi Candler when I discovered, Marion does not like Tarragon. Sedano rapa al dragoncello or Celery Roots with Tarragon Sauce is a traditional Italian recipe and one we often had when growing up. My father was not much of an herb gardener but right along with Italian Parsley growing in the garden you were more than likely to also find French Tarragon. (FYI-be careful when buying tarragon, you do not want Russian Tarragon, it is very bitter! One of the reasons to go by the botanical name:) Celery Roots or Celeriac is a variety of celery cultivated for its edible roots. Since March is National Celery Month, you may just want to give this recipe a try! Save some for me!
We'll be talking about Tarragon more throughout the year especially on National Herb Day which is May 3rd this year. So for now, I'll just leave you a recipe for Béarnaise Sauce and a few Tarragon uses from a Better Homes and Garden cooking with herbs and spices leaflet published in 1967. Yes, 1967! (Did I mention March is National Sauce Month:)

March Food Celebrations

I have noted the monthly celebrations for March (and most of the other months) many times on this blog. If you want to see a list from a previous post, I'll leave you a link in the resource section. Today, I am just going to highlight a few of the more popular ones. (and a couple of my favorites too:)
National Frozen Food Month
I already mentioned that March is National Celery Month. It just so happens that John, over at Kitchen Riffs, has been celebrating Celery for the past couple of weeks on his blog. His latest recipe for Celery Root (Celeriac) Rémoulade is an enticing way to experience the deliciousness of Celeriac. And just in case you're wondering about the nutritional value of celery, I crunched the facts back in 2010 after I was asked by a visitor, "What's Exciting About Celery?"
National Nutrition Month
Here's a food celebration that I'm late to the party with, March is Bake And Take Month! Who knew?
"The purpose of Bake and Take Month is to encourage participants to bake a product made from wheat and take it to a neighbor, friend or relative..."Participants who share their stories of the Bake and Take experience with the Kansas Wheat Commission by April 15, will be entered into a drawing for a "book bundle" prize including the Home Baking Association’s popular Baking with Friends cookbook by Kansas authors Charlene Patton and Sharon Davis. The prize will also include Kansas Gold, a 50-year history of the Kansas Wheat Commission complete with historical recipes and a $100 King Arthur Flour gift card donated by the Kansas Wheat Commission.
Sounds mighty neighborly to me! And, if there's a cookbook involved and historical recipes, I may just need to look into it!
National Peanut Month
And now for the Pièce de résistance! Drum roll...please...Ta Dah!
Happy March Everyone!

Resources
1. March Food Celebrations
2. Creamy Bistro Tarragon Chicken

47 comments:

  1. Welcommme back Louise , missed you , so happy to know your junket was fruitful and you are relaxed. It does the body good have a time out . I am looking forward for all the exciting things you have to post for us .I will check with 'Herb Companion' magazine , sometimes they have back issues in their archives and they will send you a copy for the price+ S&H , worth a try for those of us that grow our herbs . It seem like a long time for us , but I bet it was way to short for you .
    Welcome back my friend ... I missed you ...Nee

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    1. Hi Nee!!!
      It's good to be back, I missed you "guys" also.

      Sometimes the libraries have back issues of magazines in case Herb Companion is out. From what I remember they usually sell out of back issues pretty quickly. Good Luck, Nee. Does this mean you'll be planting an herb garden this year:)

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  2. You bet I'm hungry! Delighted to see you back from your junket! Sounds like you had some happy planting. ;-) Fun post, and thanks for the link love!

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    1. I did a lot of happy seed planting John, but at the rate this weather is going, it may be a while before there will be any sprouting, lol...

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  3. Hey, Louise. I certainly need to take a seed planting sabbatical myself. Checking out the DIY pots now.

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    1. You are going to LOVE those pots, Debra! Take that sabbatical. You'll feel like a new woman! Please share if you make the pots!

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  4. Welcome back!! And what yummy goodness you've brought.

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    1. Thanks Channon!!! I see you took a bit of a break too. March is filled with all kinds of yummy goodness!

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  5. Welcome back Louise! Congrats on your accomplishments! I loooove Bernaise sauce though I am pretty sure I'd never use up tarragon if I bought/grew it. I planted ginger a week or two ago but have yet to see any sprouting, so perhaps I planted dead ginger--or it could be afraid to come up in the cold...

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    1. Thanks Inger, good to be back:) Not to worry about not using up all the tarragon, it freezes quite nicely. I've frozen it before without any loss in flavor. I do believe it takes a while for ginger to germinate. Don't give up as you say, it could be this crazy weather!

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  6. Good to know you had great fun! Nice to see you back here, Louise.

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  7. Wow, you have green fingers too! I'm pretty impressed with your talents, Louise! I'm allergic to insects, so I don't like to have plants in my home :<

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    1. Are you allergic to all insects, Shirley? I'd say my fingers are more brown than green, lol...There have been a few plant flops along the way but I just keep digging!

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  8. hello louise! it's been long i've been away and also just got back fro vietnam last week and now slowly catching up with all of you. I guess i must hv missed your valentine story, i hope to come back and read that! i've not back to posting yet, may do that in a couple of days . You know. frozen food is what i need now, it is so hot over here and hazy too! catch up later!

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    1. Hi Lena!
      You take you sweet time, Lena. We will be over to munch out as soon as you are ready for us! Sending snow your way, lol...

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  9. Good morning, Louise! So nice to see you're back! Sounds like you really enjoyed your time away and got a lot accomplished!

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    1. Hi Brandi!
      I did get a lot accomplished. Some DIY projects too. Not anything as gorgeous as yours but, I keep trying!

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  10. Im really happy you come back:))) I was thinking in you yesterday Louise
    yes I think: I miss Louise!!
    xxxxxxx

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    1. You're just so sweet, Gloria. Thank you so much for thinking of me:)

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  11. Bienvenido de nuevo veo que se divierte arreglando su jardìn con maravillosas hierbas y sus preparaciones,yo tambièn lo hago en este tiempo el estragòn me gusta mucho,saludos y abrazos.

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    1. Gracias Rosita
      Estoy tan emocionada de estar planeando un jardín de vegetales y hierbas de este año. ¿No es el estragón una hierba maravillosa. Tienes mucha suerte de poder plantar su estragón ahora, Rosita. No puedo esperar hasta que pueda plantar la mía! Gracias por su visita ...

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  12. Welcome back!

    Now I'm sad I didn't realize yesterday was peanut butter lovers' day! I definitely fit that category. I guess I'll have to celebrate belatedly with a Reese's peanut butter egg.

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    1. It's never too late to celebrate Peanut Butter, Poppy! Since, March is Peanut Month, you can do both by making your own!

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  13. Hi Dear Lady, This must be my Month! Love peanuts and peanut butter. For me every day is peanut butter lovers' day. Love it with a spoon, love it with jelly, love it with banana I even have been know to have a finger full on occasion.Yes March is gonna be a good month.
    BTW, I am still on sabbatical. Working with my daughter trying to get the backlog of Etsy items posted.
    Love to you and Marion, Ginger

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    1. Hi Ginger!
      You take all the time you need, Ginger. We'll be over for some goodies as soon as you are ready for us. Remember to eat a lot of peanut butter to keep energized! Thank you so much for popping by, Ginger. Marion is doing GREAT!

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  14. Welcome back!!! I am getting my act together to get some seedlings started.

    Happy almost spring!

    Velva

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    1. It will be here before we know it, Velva!

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  15. Dearest Louise, Welcome back..missed you, your words of comfort, and your fabulous recipes. Well, you have been busy on your Junket off. I envy your being able to grow herbs, and veggies. I enjoy the taste of Tarragon, but did not know the difference between the French and the Russian. I will make not of that.. The Béarnaise Sauce looks like a great recipe. Yes, March is definitely a busy month, so many days to think of and fun days as well. That was so nice of you to mention Catherine's birthday. You are so thoughtful. Thanks for sharing, Hope that Marion is well! Looking forward to your next post. Blessings Dottie :)

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    1. Hi Dottie:)
      Béarnaise Sauce compliments so many dishes Dottie. I especially like it with Asparagus. Marion is doing wonderfully. She is eagerly waiting to make those hats for Michele. She just needs the colors!

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  16. Hey you were missed! Welcome back! So many things going on in March. And I would like to give a thought about celery as I use it so much. To make stock, to make minestrone and in most soups, also to make a good meat ragout..!
    I love those paper pots so cute!
    Have a fab day! XXX

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    1. Awe gee, thanks Alida:) Celery does have so many uses. I think sometimes we take it for granted:)

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  17. Welcome back! Glad you enjoyed your 'junket'. Can't wait to see the peas. Didn't know there was a special cookbook for March.. but, of course, there is. Now I have to find it for my collection. LOL! Love all the peanut butter recipes for this month. Looking forward to more posts!

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    1. I can't wait for those peas either, Janet!

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  18. Welcome back and congrats, Louise! You do have great green fingers. How I wished I have too but too bad, I just can't get good harvest from my gardening. sigh.... Have a wonderful week ahead and cheers :)

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  19. There is nothing like fresh herbs. We used to grow dill and basil. They really add a lot to any dish.
    Welcome Back. You were greatly missed.

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  20. good to have you back - glad your plant babies are doing well - and now I am feeling rather overwhelmed by march - hope you have a happy shrove tuesday

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  21. Hi Louise,
    Welcome back! Glad that your junketing is a success! Looking forward to your little pea plants. I almost bought a tarragon plant from a nursery a while back, now that you've mentioned it, I have no idea whether it is a French or Russian Tarragon. Got to goggle to find out, so that I'll know the next time should I decide to get the plant. Thanks for the info.
    The paper pot seed cup is really cute! What a clever idea!
    March is indeed a yummy month! And I like the Bake and Take !
    Say hi to Marion, and looking forward to your photos of your little pea plants soon!

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  22. Great to see you back Lousie..missed you.. You are very talented..

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  23. Hello my friend and welcome back to the world of food blogging! I hope you managed to do some work and have fun at the same time!

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  24. So many special days this month! Let the celebrating (and eating) begin, Louise!

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  25. Louise , I'm gonna check out your Pinterest board re plants and such , who cares if I have a black thumb ? lol Glad that you're back ! I know about color of the year but never heard re herb of the year until now :D

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  26. Welcome back, Louise! I love those little seedlings in the paper pots! I will be checking them out! Glad you were able to get so much done, and happy you are back! Looks like a very busy month ahead! I actually bought a pot of Russian Tarragon last year (by mistake) and threw it out because it didn’t have the lovely aroma and flavor that French Tarragon has.

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  27. You're back! Always a pleasure to read your interesting food facts and surprises

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Through this wide opened gate,
none came too early,
none returned too late.

Thanks for dropping in...Louise