The next time you come by the Fairway Grill look over toward the clubhouse, right next to where you might park your golf cart. That’s where you’ll find our herb garden. It’s been quite exciting and satisfying to know that we have over twenty varieties of herbs that have been in the ground for about one year now.

GCMM and his crew were instrumental in the implementation of the garden. They placed the plants, turned the soil, laid the irrigation system. All this to bring you and your guests the freshest herbs possible.

It might seem impossible for anything to grow in our searing summer heat, but once the herbs are well established they will flourish.  Our oregano & thyme are doing extremely well in fact…

I’ve included a brief description of some of  the herbs & that we are currently growing at IWClub.

 Bay Leaf: Although quite small right now, in a few years our 2 Bay Leaf trees will offer a brittle, dark, shiny green leaf. With sharp, pungent, bitter flavors. As they dry, the flavor sweetens. 

Basil, Sweet: Offers a warm sweet, spicy and strong flavor that combines anise, clove & mint.

Basil, Lemon: Offers a very prominent lemon scent, it’s so lemony it masks the scent of the basil. Leaves are smaller & lighter in color.

Basil ,Opal:   This deep purple basil variety is not as pungent or as strong as the true basil. Opal basil offers a gingerish, spicy flavor.

Basil, Thai: Growing to 3 feet tall, the more sun the plant soaks up the redder its color becomes. It has a unique blend of exotic flavors of clove & mint.

Chives:  Bearing the taste of a delicate onion, offering a zesty burst of flavor.

Chive, Garlic: Has dull green, flatter leaves with a distinct garlic flavor, a favorite in Asian cuisine. 

Lavender: When used carefully it offers a balsamic scent with pungent, perfumed blossoms. Fine strong aromatic flavors.

Lemon Balm: Bears a mint-like lemon scent. With slightly tart overtones.

Lemon Grass: Has long thin pointed leaves, with stiff glasslike stalks. Bearing an aromatic lemon scent and delicate flavor, not having the tartness the lemon has. Often used in Asian Cooking.

Marjoram: Has a sweet subtle spiciness, quite comparable to oregano with intense pepperiness and distinct.

Mint:  I would like to  grow at least 3 varieties of mint, all with their own unique flavor, from chocolate, spearmint, peppermint. Carrying a strong tangy sweet, sour, mild pungent flavor.

Oregano: Bearing a robust, peppery, tangy and spicy flavor. Close to marjoram in flavor but even more of a distinct flavor. This herb is better dried than fresh.

Rosemary: A very aromatic and most beautiful herb, it releases an intense fragrance when touched. Having hints of nutmeg, lavender. 

Peppers, Habanero: The world’s hottest pepper. They offer a distinctive wonderful flavor with fruit overtones, in spite of the intense, fierce, blazing hot personality. Those poor javalina.

Peppers, Serrano: Smooth, sleek and small this chili packs a tremendous flavor. It has an intense burn with a wonderful taste and a lasting bite.

Sage, Golden: With yellowish- green leaves this variety of sage is similar to sweet sage, extremely fragrant, pungent, bold & powerful. Use in moderation.

Tarragon: Bears a rich fullness with a licorice-anise flavor. It gives a distinctive flavor, use gently because it will dominate.

Thyme:   A cheerful looking plant with big flavor. Releasing a minty lemony aroma, sharp and clean. Dry thyme retains a strong pungent flavor.

Summer Savory: Pleasant similarities to thyme & marjoram. Slightly hot peppery sharp taste and very assertive.

There is nothing like fresh herbs, especially when growing your own. If you don’t have the space or time there is usually a good selection at your local grocery store. Fresh herbs can be kept 5-10 days in the frigerator. Place them stem side down in a glass jar with the stem covered with approximately with 1 inch of water. Cover this jar with a plastic bag and a rubber band, or a screw tight jar with a lid may be used. You’ll need to change the water every 2 days whichever way you decide to store them. Also you may roll them in a damp paper towel, then sealed in a plastic bag. This will keep for about 5 days.

Now that you have your herbs grown or stored, here are a few recipes that you can enjoy with your favorite grilled seafood or chicken breast.

Grilled Atlantic Salmon Salad with Garden Pesto &

Vine-ripened Tomato & Tarragon Vinaigrette

4 ea.     6 oz  Boneless Salmon Filet

10 oz            Washed & dried Organic Field Greens

4 oz               Garden Pesto

12 oz           Tomato Tarragon Vinaigrette

1 ea.            BBQ Grill

Garden Basil Pesto

2 oz          Fresh Basil Leaves

1 oz         Toasted Pine Nuts

1 ea.        Cloves Fresh Garlic

1 oz          Grated Parmesan Cheese

4 oz          Olive Oil

               Salt & pepper

In food processor blend basil leaves, garlic, pinenuts, garlic & cheese till smooth.

Add Olive Oil and adjust seasoning as needed.

Cover & refrigerate

Tomato Tarragon Vinaigrette

3 ea.     Vine-ripened Tomatoes

1 Tbl.   Capers, Rough Chopped

6 oz       Red Wine Vinegar

12 oz       Olive Oil

1 Tbl.    Rough Chopped Tarragon

1 Tea.    Dijon Mustard

1 ea.       Sliced Shallots

1 Tea    Chopped Garlic

              Kosher Salt

             Cracked Black Pepper

Bring a medium size pot of water to a boil.

Core & score the tomatoes.

Have available a bowl of ice water to shock tomatoes.

Place tomatoes in boiling water for about 30-40 seconds, quickly remove them with a slotted spoon and place them into the ice water.

Now peel off the outside skin on tomatoes.

Cut tomatoes in half evenly, so you have 2 even round halves.

Return them to the ice bath, lightly squeeze tomatoes to remove seeds. Cut tomatoes into approximately ½ inch pieces.

Cover peeled, seeded tomatoes and refrigerate for later use.

For vinaigrette combine remaining ingredients and mix slowly.

Adjust seasoning as needed.

Combine tomatoes with vinaigrette, cover & refrigerate.

Okay now that all of our prep work is done, we can start cooking.

Lightly oil & season your salmon while your grill is preheating.

Once your grill is hot, brush the grates & lightly oil them.

If your grill is at the right temperature you should be able to wave your hand over the fire for about 5 seconds, before having to remove it.

Start your salmon skin side up; cook time will vary depending on the thickness of your fish & temperature of the grill. But approximately 3 minutes on each side if your grill hot.

Once you turn the salmon apply about ¾ tablespoon of Pesto to each piece of salmon. Now move the salmon to an area on the grill where it isn’t over a direct heat source & cover the grill.

Now go ahead and toss your greens in the tomato tarragon vinaigrette, making sure you stir the vinaigrette before you pour it on the greens. Divide the greens evenly on 4 plates, placing a piece of salmon on top of each of the greens.

If there is any vinaigrette left drizzle it over the salmon filets

Good & healthy eating.

 Chef O’