Issue #8 July 27, 2016 July 27, 2016
Red and Blue Potatoes
Red Torpedo Onions
Squash or Eggplant
Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso (Okra)
Cleome Tithonia Statice
Basil, king of herbs
Did you know that we have six types of basil in the picking garden? Read on to learn more about the king of herbs.
ITALIAN: This is our main crop basil that we are most familiar with. It has the sweetest and most tender leaves of the basils,
which makes it our first choice for eating raw.
LEMON: Has a bright lemon flavor with an undertone of cloves. Wonderful in basil lemonade.
LIME: Combines a citrusy lime flavor with basil. A nice flavor accent.
THAI: Has a more pronounced clove flavor than the other basils. As the name implies, Thai basil is wonderful in curries, summer
rolls, and even fruit salads.
SACRED: A spicier flavor than the other basils, can be used in the same ways.
PURPLE: Similar in taste to Italian basil, can be used in the same way. Not my first choice for pesto, though.
How to pick
Pinch off the topmost cluster of leaves. Once basil begins to
flower, it loses some of its aromatic oils and becomes woody, so
by picking off the flowers, the basil keeps its youthful aroma and
Most plants taste better when they've had to suffer a little. - Diana Kennedy
I am thinking of the onion again. ... Not self-righteous like
the proletarian potato, nor a siren like the apple. No show-off like
the banana. But a modest, self-effacing vegetable, questioning,
introspective, peeling itself away, or merely radiating halos like
- Erica Jong, Fruits and Vegetables, 1971
Makes 1/2 gallon
5 cups basil, any kind
1/2 cup sugar or honey
1/2 cup lemon or lime juice
Put the basil in a half gallon glass jar. Pour the simmering water over the basil to cover. Allow the
basil to steep in the water until it cools to lukewarm. Remove basil, and add sweetener and lemon
juice. Add water to fill jar and adjust the sugar and lemon as needed.
Variation: add sliced strawberries, raspberries or blackberries to the lemonade.
How to preserve
Basil is best preserved in your freezer. You can quickly blanch the leaves and then freeze, or blend them into olive oil, then freeze
into ice cube trays. Pop the cubes and store in bags. Basil loses its flavor when dried.
makes about 1 cup
1-2 plump garlic cloves
3 tbsp pine nuts (any oily nut or seed works)
3 cups loosely packed Italian basil leaves, stems removed
1/2 cup freshly grated Parmesan
2-3 tbsp Pecorino Romano, to taste
2 tbsp soft butter, optional
1/2 cup extra virgin olive oil
By hand: smash garlic with 1/2 tsp salt and nuts to break them up, then add basil leaves a handful at a time. Grind them using a
circular motion until you have a fine paste with small flecks of leaves. Work in cheese and butter, and stir in olive oil. Add salt if
In a food processor: Use the same ingredients but in the following order: Process the garlic, salt, nuts until finely chopped, then add
basil and oil. When smooth, add cheese and butter and process just to combine.
Pesto stores well in the refrigerator or freezer for longer.