Posts filed under ‘herbs’
I’ve been spending most of my time getting our food stored. Yesterday I did another batch of pickles. Today I canned a few more sets of beans and made pesto from the huge basil plant.
I brought this in from the garden today:
cucumbers, basil, zucchini, and 2 tomatoes
Pepper almost ready:
I have been busy the last week, so here are lots of photos for you. We spent last week house-sitting for my in-laws and so I took a lot of photos of their beautiful veggies & herbs.
okra, greens, basil, rosemary, peppers
couple of dinners:
roasted garlicky potatoes with mushrooms & peppers (a rachel ray recipe)
This was absolutely delicious and I have made it again probably twice now. I adapted the mushrooms & peppers, and just sautéed them instead of stacking the veggie mix atop the portobellos. I also left out the cheese. I think I will make this recipe again the veggie stack way and add tofutti cream cheese.
In a previous post, I showed my process of freezing squash & zucchini. Freezing herbs, is a great way to preserve those beautiful fresh herbs from your garden. I planted a bunch of herbs in one of my Mom’s flower gardens and the basil did INCREDIBLE. The plant that I bought was so very small, so I didn’t think it would grow as well as it did. The red arrow below shows how small it was when I planted the basil.
My Mom sent me the pic below last month. She trimmed it back after this and it doubled in size.
Below is the process I used to freeze basil:
- wash basil in the salad spinner
- place basil in food processor
- add 1-2 T of olive oil
- pulse until basil & oil have mixed together
- spoon basil mix into ice cube tray and freeze
Well, the weekend flew by, and I didn’t have much time to get some things done that I wanted to. I did spend all morning rinsing & freezing basil in ice cub trays. My Mom brought me a big garbage bag full of herbs, mostly basil, but also lavender and lots of rosemary. Hopefully, I’ll make another blog post about how to (I) freeze basil.