One of the things I enjoy about gardening is the ebb and flow. This year, my cucumbers are struggling. First it was a battle for germination. I think I had a storage issue over the winter, or for some reason, did not extract my seeds from last year’s fruits correctly. After I finally got sprouts, the plants didn’t mature long enough to develop true leaves – groundhogs bowled over the bunny-fencing, and all the critters were having a feast. And now, because everything got started so late, I am picking off cucumber beetles and squash beetles.
On the other side of the productivity scale, I have basil. My plants this year are about three foot high bushes. When I go out to pick off the tops to prevent them flowering, I come in with 2 or 3 cups packed with leaves. To use them fresh, I just add them to salads, or stack the leaves, roll them, and using kitchen shears, snip the leaves “chiffonade” over grilled vegetables, or sliced tomato, or sliced tomato and mozzarella, drizzle it all with olive oil and sprinkle with salt. Basil is also wonderful in salad dressing:
- ½ C olive oil
- ¼ Balsamic vinegar
- 2 T sugar or honey
- 1 t salt
- ¼ C chopped basil
Combine all ingredients and process in a mini-processor, or blender. You can also just combine all of the ingredients in a jar and shake it up until the sugar/honey is dissolved. The oil won’t emulsify the same way, but it will still taste really great.
How does one preserve this bounty?
Dehydrating is one way. In my opinion, the Genovese Basil, most commonly grown in the garden, does not dry as well as other varieties. The variety I choose to dry is the Purple Basil that when dried has a flavor most similar to fresh Genovese Basil.
Another way is to make pesto, which can be frozen in ice-cube trays (for 2 tablespoon portions: 2 cubes = ¼ cup), or larger quantities in freezer bags. I like both methods. The cubes are handy to add to roasted potatoes for something a little different, and the bags are easy to store, and defrost quickly for a fast dinner. Measure 1 cup of pesto into a small freezer bag and press the air out. In the process you will flatten the bag. Put the bags onto a cookie sheet and place in the freezer overnight. The next morning, take them off the sheet and store them in your freezer. So here’s a quick, easy dinner:
- Defrost 1 bag of pesto.
- Cook 1 pound of pasta
- Beat three eggs in a large bowl
- Drain the pasta and combine with the eggs immediately and toss thoroughly. The heat in the pasta will cook the eggs and make them coat the pasta.
- Add the pesto and toss until the pesto is well incorporated.
I’ve done this recipe doubled, and frozen half of it. I reheated it in a casserole, topped with extra parmesan.