To our surprise, hidden amongst the cucumber vines were three lovely plump cucumbers. I was anticipating picking squash, but there was only one squash large enough to be taken. Normally I like my squash smaller, but the rest of the squash were just too small. I am giving them another few days. The spring onions and some beets came from a local farm stand.
I decided to make a salad from the lettuce, cucumbers, onions and beets. I made a mustard tarragon viniagrette to go with it. I marinated the onions in a little tarragon vinegar to temper the raw taste. I learned this trick from Laurie Calder on the new Food Channel.
With the salad I made salmon cakes with fresh tarragon from my herb garden. I always have canned salmon on hand for simple meals. This was a very satisfying meal, made more so by the humble fresh ingredients. I hope to post a great squash casserole recipe next, but in the meantime this is what I did with the salmon.
SALMON TARRAGON CAKES
Makes 2 salmon patties
1 7 1/2 ounce can wild Alaska sockeye red salmon
1 tablespoon minced fresh tarragon
1 minced spring onion
1/4 cup bread crumbs
1 egg beaten
flour for dusting
1 tablespoon olive oil
Drain and pick over canned salmon removing skin and large bones. In a bowl mix salmon with minced tarragon, onion and bread crumbs. Add as much of the beaten egg as necessary to moisten the bread crumbs. I used most of the egg. Form salmon into two patties. When ready to saute. dust both sides lightly with flour and place in a preheated oiled pan. Cook on medium heat until both sides of the salmon are nicely browned and the ingredients are cooked through.