| October/November 1999

Cornish Game Hens with Mexican Tarragon
Laura Ruffalo

Serves 4

This simple yet elegant holiday dish incorporates Mexican tarragon, which blooms in our part of the Southwest in October, November, and December.

4 Cornish hens
3/4 cup melted butter
1 1/2 cups Mexican tarragon, chopped
12 cloves garlic, peeled
Mexican tarragon flowers for garnish

Add 1/2 cup of chopped tarragon to the melted butter. Place hens in a large roasting pan. Place 3 flattened garlic cloves and 1/4 cup chopped tarragon in cavity of each chicken. Brush with butter. Sprinkle with salt and pepper. Place in roasting pan with green beans, small new potatoes, and small boiling onions. Drizzle olive oil over vegetables and roast for 30 to 40 minutes, basting hens with tarragon butter. Garnish with Mexican tarragon flowers.

Three Vegetable Terrene
Sandra and Jim Jefferies

Serves 8

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