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ByDebraChase SpecialtoThe WoodlandDaily Democrat All people have devel- oped a complex relation- ship with flavor. Mom's meatloaf and gravy, Dad's grilled salmon with lemon garlic sauce, and the ta- cos from that favorite res- taurant on Main Street, all merge into a sense of taste. The uniquely personal tastes that each person car- ries with them are the fla- vors of life that are craved repeatedly. The question that eager eaters often ask is: How do chefs and home cooks cre- ate that flavor? In the culinary world, the first source of flavor is the fond. In French, the fond means "the base." It refers to the crusty brown bits cre- ated when you heat food products and they stick to the bottom of your pan. The unskilled cook may find that the fond is something best removed from the bot- tom of the pan with deter- mination, elbow grease and strong soap. Well-informed cooks know better. They have learned to deglaze that pan of crusty brown stuff to cap- ture the flavor trapped in- side. Adding some wine, beer, stock or plain water to the pan allows the brown bits to loosen up, releasing the flavor — creating the fond — for a delicious sauce, gravy or rich stock. This is how Mom made her gravy and Dad his lemon garlic sauce. Another important flavor that can't be ignored is the flavor of herbs. While the fond creates the base, fresh herbs bring a dish from the ordinary to the extraor- dinary and determine the flavor. Pesto without basil, salsa without cilantro or chicken gravy without sage and thyme is an incomplete dish. Used by the pinch or the bunch, fresh herbs infuse a dish with unsurpassed aroma and flavor. When the cook is seeking a subtle, refined, and delicate effect in a dish such as rice pilaf a hint of herbs is enough; other times, handfuls are required as in basil pesto. For the eager eater and determined cook the best herbs are fresh herbs. Whether homegrown or purchased at the Farm- ers market seek out vi- brant color, no wilt in the leaves or stems and strong aroma. Care for the herbs by rinsing in cool water then shake the excess wa- ter out or spin in a lettuce spinner. For long stemmed herbs like basil, oregano or cilantro place stem down in a glass or vase of water as if they were cut flowers. Store in the refrigerator this way and snip or cut with scis- sors as you need them. For short stemmed herbs like thyme and sage wrap in a dry tea towel and store in the fridge. Mike Howard Farms and Diana's Market Gar- den grow unique variet- ies of herbs and vegetables. Mike is an adjunct profes- sor at Woodland Commu- nity College teaching Inte- grated Pest Management (UC approved) and Plant Nutrition/Fertilizers. Diana is retired from CHP/DMV after 38 years of service, is a Master Gardener and vol- unteers for the Yolo County Sheriff's Office as a member of the Sheriff's Team of Ac- tive Retired Seniors. They grow on a acre garden located about 1.5 miles outside of Woodland. They love to grow lots of different plants using their four-400 foot rows of mulch and drip irrigation during the summer months. This year they are growing, chil- ies and sweet peppers, egg- plant, melons and okra. Di- ana's specialty is Basil and she grows ten different va- rieties. Diana states that "the Market favorites are Lime Basil, perfect for fish, chicken or salads and Mam- moth Basil, one leaf covers a slice of bread". Other Market favorites that she grows are Lemon Basil, Queen Siam Basil, (which has a unique anise favor), and two small leaf basils, Piccolino and Mi- nette. The small leaf basil are perfect for Caprese sal- ads because the leaves are tiny (no chopping needed) and flavorful. SummerChickenwith Tomatoes and Basil ServesFour Ingredients • 4 tablespoons olive oil • 4skinless boneless chicken breasts halved (the Free Range variety will have more flavor) • 2tablespoons white onion, chopped • 2cloves of garlic minced • 3cups chopped tomatoes (Seed the tomato if desired) • 1/4 cup Chianti or other light red wine mixed with 1/4 cup chicken stock. • 2tablespoons drained capers or green olives (stone removed) • 2teaspoons caper or olive brine reserved • 4tablespoons chopped fresh basil • Salt and Pepper • 1tablespoon cold butter Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to the skil- let and cook until golden brown and cooked through, about 5– 7minutes per side (don't worry if some of the chicken sticks to the pan). Remove the chicken from the pan and transfer to a plate. Add the chopped onion to the same skillet; sauté 30 seconds, add the minced garlic cook another 30 seconds. Then deglaze the pan by slowly adding the wine and stock mixture while stirring to release all the bits at the bottom of the skillet. Stir in the tomatoes, capers or olives, and caper or olive brine. Simmer until the tomatoes are so and have notice- ably released juices, about 4 minutes. Stir in the chopped basil and salt and pepper to taste. Then finish by adding the butter stirring well. This will thicken the sauce. Return the chicken to the skillet and cook until warmed through, spooning sauce over chicken, about 1-2minute. This dish is best served with a tossed green salad, some steamed zucchini or green beans and fresh bread. THE SENSE OF TASTE Eager eaters can build flavor with fresh herbs DEBRA CHASE-COURTESY Basil is a must-have on any chef's ingredients list. Us ed b y t he pi nc h or t he bu nc h, f r es h her bs i nf us e a d is h w it h un su rp as se d ar om a a nd fl av or . 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