In Texas, the basil is rockin’. I’ve nurtured three plants this spring, and they are happy indeed, but I know as the summer heats up, their tender leaves will suffer. So I’m doing my best to enjoy as much of their bounty as I can now and preserve like a pioneer woman for colder times. If you love basil, I hope you’ll enjoy my quick tips for growing, using, and preserving this wonderfully spicy-yet-sweet herb.
Pesto is a tasty, versatile way to highlight the spring’s bounty of fresh herbs. Here’s my very favorite pesto recipe.
Here are some tips for preserving tomatoes, herbs, and greens without canning!
July ushers in the epitome of summer garden abundance here in Wisconsin. So I was disappointed to see my local supermarket in town selling a teeny “fresh” box of basil [ … ]
Ever since reading the novel Dandelion Wine in grade school, I’ve been rather curious about the culinary history of this common garden plant. Many consider it a weed, others think [ … ]
Today we’ve eaten the last of our sorrel until spring. Where I grew up we had traveller families who passed through our village several times a year, and when they [ … ]
It’s still August, and thus, still tomato season. Around our house, we are eating about 15 lbs. per week. It’s a lot of tomatoes. Yet, tomatoes are so versatile, so [ … ]
I was over at my lovely mother-in-law’s house yesterday, and I noticed how well her window box full of herbs (a gift from my husband and me) was doing. The [ … ]
I know. It doesn’t sound particularly appetizing, but trust me. This is delicious. We keep basil in the garden and pesto in the fridge during most of the summer season. [ … ]