Grocery Gardening

JEAN ANN VAN KREVELEN

Planting, Preparing and Preserving Fresh Food

with AMANDA THOMSEN, ROBIN WEDEWER and TERESA O’CONNOR

P l a n t i n g ,

BLUEBERRIES planting and growing

varieties

harvest and produce

preparation methods

Blueberries are one of the easiest fruit crops to grow, as long as their two primary requirements are met. First and foremost, they must have acidic soil.

Some gardeners will take a sample of soil to their local county extension and have it analyzed, then apply recommended soil conditioners. However, most soil is not likely to be as acidic as blueberries prefer. I suggest mulching with a blend of compost and naturally acidic materials such as shredded oak leaves, and pine needles.

86

Second, blueberries need good drainage. Though they like a decent amount of water, they do not like to have their feet wet all of the time. If your soil is full of clay, add materials like compost and sand to improve aeration and drainage.

Growing requirements are relatively few. Ensure the shrubs are well watered the first year and during fruit set in following years. Plant and prune to ensure blueberries are in full sun. They will tolerate some shade but will be most productive in full sun. Feed with an organic fertilizer formulated for acidloving plants at time of bud formation and again in mid summer.

Previous wisdom has recommended that blooms be removed from newly planted shrubs for the first three years, in order to give the plant time and energy to establish a health root system.

However, many farmers report that early harvest has no negative effect at all.

P r e pa r i n g

a n d

planting and growing

P r e s e r v i n g

varieties

harvest and produce

F r e s h

F o o d

preparation methods

Blueberries are ready to harvest about a week after they turn blue. The ripe berries will easily fall off the stem when picking.

If you are purchasing blues at the farmer’s market or grocery store, look for deep blue berries that have a silvery coating. This coating is a protective barrier for the fruit and once removed, the berry starts to lose freshness. Also, give the container a little jiggle and make sure the berries move around easily. They should not be mushy or sticky. Beyond that, there is only one way to planting and growing

varieties

harvest and produce

preparation methods

There are two types of blueberries, low bush and high bush. The low bush varieties are generally smaller, some very low to the ground. “Top Hat” is particularly good for containers and “Brunswick” doubles as a ground cover.

High bush berries can grow to be 7-8 feet tall, with a spread of 3-4 feet. Prune

know if they are ripe, and that is by taste. Many farmer’s markets and some grocery stores will let you taste the berries prior to purchase, so give it a try before you buy!

did.ja.know?

87

Blueberries are one of very few fruits native to North America, which con-

high bush to keep the berries at a reasonable

tinues to be the largest producer in

height for harvest. Good varieties include:

the world. Native Americans harvested

“Patriot”, “Bluecrop” and “Nelson”.

the berries and used them in teas, as

Southern gardeners will have the best results with, Rabbit Eye Blueberry. “Sharpblue”, “Jubilee” and “South Moon” are great varieties for home gardeners.

seasonings, and as a preservative. In the United States, we celebrate this fantastic fruit in July with National Blueberry Month. H

P l a n t i n g ,

BLUEBERRIES planting and growing

varieties

harvest and produce

preparation methods

Blueberries are one of the easiest fruit crops to grow, as long as their two primary requirements are met. First and foremost, they must have acidic soil.

Some gardeners will take a sample of soil to their local county extension and have it analyzed, then apply recommended soil conditioners. However, most soil is not likely to be as acidic as blueberries prefer. I suggest mulching with a blend of compost and naturally acidic materials such as shredded oak leaves, and pine needles.

86

Second, blueberries need good drainage. Though they like a decent amount of water, they do not like to have their feet wet all of the time. If your soil is full of clay, add materials like compost and sand to improve aeration and drainage.

Growing requirements are relatively few. Ensure the shrubs are well watered the first year and during fruit set in following years. Plant and prune to ensure blueberries are in full sun. They will tolerate some shade but will be most productive in full sun. Feed with an organic fertilizer formulated for acidloving plants at time of bud formation and again in mid summer.

Previous wisdom has recommended that blooms be removed from newly planted shrubs for the first three years, in order to give the plant time and energy to establish a health root system.

However, many farmers report that early harvest has no negative effect at all.

P r e pa r i n g

a n d

planting and growing

P r e s e r v i n g

varieties

harvest and produce

F r e s h

F o o d

preparation methods

Blueberries are ready to harvest about a week after they turn blue. The ripe berries will easily fall off the stem when picking.

If you are purchasing blues at the farmer’s market or grocery store, look for deep blue berries that have a silvery coating. This coating is a protective barrier for the fruit and once removed, the berry starts to lose freshness. Also, give the container a little jiggle and make sure the berries move around easily. They should not be mushy or sticky. Beyond that, there is only one way to planting and growing

varieties

harvest and produce

preparation methods

There are two types of blueberries, low bush and high bush. The low bush varieties are generally smaller, some very low to the ground. “Top Hat” is particularly good for containers and “Brunswick” doubles as a ground cover.

High bush berries can grow to be 7-8 feet tall, with a spread of 3-4 feet. Prune

know if they are ripe, and that is by taste. Many farmer’s markets and some grocery stores will let you taste the berries prior to purchase, so give it a try before you buy!

did.ja.know?

87

Blueberries are one of very few fruits native to North America, which con-

high bush to keep the berries at a reasonable

tinues to be the largest producer in

height for harvest. Good varieties include:

the world. Native Americans harvested

“Patriot”, “Bluecrop” and “Nelson”.

the berries and used them in teas, as

Southern gardeners will have the best results with, Rabbit Eye Blueberry. “Sharpblue”, “Jubilee” and “South Moon” are great varieties for home gardeners.

seasonings, and as a preservative. In the United States, we celebrate this fantastic fruit in July with National Blueberry Month. H

J EAN ANN VAN K REVELEN

After hearing horror stories about the challenges of growing fruit at home, many gardeners have avoided it all together. If you are one of said gardeners, give blueberries a try. They are super simple to grow, and once established, they will provide years and years of fruity goodness! planting and growing

varieties

harvest and produce

preparation methods

Blueberries can be used in a number of ways, in both savory and sweet dishes.

Here are a few of my favorites: J a m s / J e l l i e s / C o m p ot e s : As with most fruits, blueberries lend themselves to the creation of fantastic preserves. These are very easy to make and taste great on any number of foods like toast, ice cream, Belgian waffles...even as a layer in a Trifle.

S au c e s : Since these berries are both sweet and tart, they lend themselves to fantastic sauces for poultry, pork and fish. Used as the foundation for a basting sauce, blueberries are fantastic on all kinds of grilled foods.

D r i e d : Blueberries can be easily dried and added to cereals, baked goods, and snack mixes. Dried berries can also be ground and used as a rub for poultry, pork and fish.

J u i c e : Blueberry juice is incredibly nutritious and tasty. If you prefer a smooth texture, whir the berries in a blender, then strain. The juice also makes a great backdrop for a variety of mixed drinks that utilize light colored alcohol, such as vodka, rum and gin. And, don’t forget to add a splash to homemade salad dressing to perk up a standard vinaigrette.

F r e s h : They can be added to any number of fresh food recipes. In addition to salads of all kinds, they are terrific in smoothies, milkshakes, or even eaten right off the bush!

F l avo r i n g f o r G r a i n s : A handful of dried blueberries is an amazing flavor agent for couscous, quinoa, rice or bulgar.

Fresh berries can also be added at the last minute as a flavor boost in grain dishes.

88

B l u e b e r r y M a s c a r p o n e P a n c a k e s 1 ½ C flour

Combine dry ingredients in a large mixing

1 tsp baking powder

bowl. Whisk to eliminate any lumps. In a small

1½ tsp baking soda

bowl, combine wet ingredients, whisk to com-

2 tbs sugar pinch sea salt

bine. Add wet ingredients to dry, stir until just

1 egg

combined. Add blueberries, stir lightly to com-

2 tbsp vegetable oil

bine. Cook pancakes on a medium high griddle,

1 lemon, juice and zest

flipping when bubbles appear in the center of the

½ C milk (may need 1 cup)

cake. Serve with real maple syrup.

¾ C blueberries

89

J EAN ANN VAN K REVELEN

After hearing horror stories about the challenges of growing fruit at home, many gardeners have avoided it all together. If you are one of said gardeners, give blueberries a try. They are super simple to grow, and once established, they will provide years and years of fruity goodness! planting and growing

varieties

harvest and produce

preparation methods

Blueberries can be used in a number of ways, in both savory and sweet dishes.

Here are a few of my favorites: J a m s / J e l l i e s / C o m p ot e s : As with most fruits, blueberries lend themselves to the creation of fantastic preserves. These are very easy to make and taste great on any number of foods like toast, ice cream, Belgian waffles...even as a layer in a Trifle.

S au c e s : Since these berries are both sweet and tart, they lend themselves to fantastic sauces for poultry, pork and fish. Used as the foundation for a basting sauce, blueberries are fantastic on all kinds of grilled foods.

D r i e d : Blueberries can be easily dried and added to cereals, baked goods, and snack mixes. Dried berries can also be ground and used as a rub for poultry, pork and fish.

J u i c e : Blueberry juice is incredibly nutritious and tasty. If you prefer a smooth texture, whir the berries in a blender, then strain. The juice also makes a great backdrop for a variety of mixed drinks that utilize light colored alcohol, such as vodka, rum and gin. And, don’t forget to add a splash to homemade salad dressing to perk up a standard vinaigrette.

F r e s h : They can be added to any number of fresh food recipes. In addition to salads of all kinds, they are terrific in smoothies, milkshakes, or even eaten right off the bush!

F l avo r i n g f o r G r a i n s : A handful of dried blueberries is an amazing flavor agent for couscous, quinoa, rice or bulgar.

Fresh berries can also be added at the last minute as a flavor boost in grain dishes.

88

B l u e b e r r y M a s c a r p o n e P a n c a k e s 1 ½ C flour

Combine dry ingredients in a large mixing

1 tsp baking powder

bowl. Whisk to eliminate any lumps. In a small

1½ tsp baking soda

bowl, combine wet ingredients, whisk to com-

2 tbs sugar pinch sea salt

bine. Add wet ingredients to dry, stir until just

1 egg

combined. Add blueberries, stir lightly to com-

2 tbsp vegetable oil

bine. Cook pancakes on a medium high griddle,

1 lemon, juice and zest

flipping when bubbles appear in the center of the

½ C milk (may need 1 cup)

cake. Serve with real maple syrup.

¾ C blueberries

89

P l a n t i n g ,

B l u e b e r r y - B a s t e d G r i l l e d P o r k Build basting sauce by combining blueberries, bay leaves, sugar, thyme water, salt and pepper in a sauce pan over medium low heat. Bring to a sim-

P r e pa r i n g

B l u e b e r r y 3

roasted chicken breasts

1 C

fresh blueberries

1/4 C roasted and chopped almonds 1

small apple

1 C fresh or frozen blueberries

mer, allow to reduce by one half, set

1/2

red onion

2 dried bay leaves

aside half of the sauce.

4 oz

greek style yogurt (can substi-

1 tsp sugar (adjust according to sweetness of berries) 1 tsp thyme 1/4 C water 1 tsp sea salt 1 tsp freshly ground black pepper

a n d

P r e s e r v i n g

C h i c k e n

F r e s h

F o o d

S a l a d

Coat skin on chicken breasts with olive oil, salt and pepper and roast at 400Ëš for 30 minutes, or until no pink remains. Set aside to cool. In a bowl, combine yogurt, vinegar, olive oil,

tute plain yogurt)

lavender, sea salt and pepper, whisk to

2 tbsp white wine vinegar

olive oil, salt and pepper. Sear both

combine. Next, peel and chop apple,

1 tbsp olive oil

adding to bowl. Stir to prevent brown-

sides for 2 minutes over a very hot

1 tsp finely diced fresh lavender (can

Prepare pork chops by drizzling with

grill, moving to indirect heat to finish

substitute Herbs de Provence)

ing. Chop onion into small dice and

1 tsp good quality sea salt

add to bowl. Add washed and dried

1 tsp freshly cracked pepper

blueberries and roasted almonds. Re-

olive oil

cooking. About five minutes prior to the

4-6 bone in, 1-inch cut pork chops

end* of cooking, baste pork with blue-

move skin from chicken, discard (or

berry sauce and turn. Repeat on both

freeze for use in making stock). Sepa-

sides at least once. Serve set aside sauce as condiment.

H There has been great debate about the internal temperature needed to

rate chicken from bone and cut into 1 inch pieces. Add to bowl, stir gently to combine. Serve on a bed of crisp lettuce.

ensure pork is free from parasites. Due to current farming practices, cases of trichinosis from pork are rare. I cook my pork to an internal temperature of 145Ëš, though some government agencies recommend 170Ëš. However, cooking pork to that high of a temperature results in very dry meat. For more information on cooking temperatures, check our resource section.

90

91

www.grocerygardening.com

P l a n t i n g ,

B l u e b e r r y - B a s t e d G r i l l e d P o r k Build basting sauce by combining blueberries, bay leaves, sugar, thyme water, salt and pepper in a sauce pan over medium low heat. Bring to a sim-

P r e pa r i n g

B l u e b e r r y 3

roasted chicken breasts

1 C

fresh blueberries

1/4 C roasted and chopped almonds 1

small apple

1 C fresh or frozen blueberries

mer, allow to reduce by one half, set

1/2

red onion

2 dried bay leaves

aside half of the sauce.

4 oz

greek style yogurt (can substi-

1 tsp sugar (adjust according to sweetness of berries) 1 tsp thyme 1/4 C water 1 tsp sea salt 1 tsp freshly ground black pepper

a n d

P r e s e r v i n g

C h i c k e n

F r e s h

F o o d

S a l a d

Coat skin on chicken breasts with olive oil, salt and pepper and roast at 400Ëš for 30 minutes, or until no pink remains. Set aside to cool. In a bowl, combine yogurt, vinegar, olive oil,

tute plain yogurt)

lavender, sea salt and pepper, whisk to

2 tbsp white wine vinegar

olive oil, salt and pepper. Sear both

combine. Next, peel and chop apple,

1 tbsp olive oil

adding to bowl. Stir to prevent brown-

sides for 2 minutes over a very hot

1 tsp finely diced fresh lavender (can

Prepare pork chops by drizzling with

grill, moving to indirect heat to finish

substitute Herbs de Provence)

ing. Chop onion into small dice and

1 tsp good quality sea salt

add to bowl. Add washed and dried

1 tsp freshly cracked pepper

blueberries and roasted almonds. Re-

olive oil

cooking. About five minutes prior to the

4-6 bone in, 1-inch cut pork chops

end* of cooking, baste pork with blue-

move skin from chicken, discard (or

berry sauce and turn. Repeat on both

freeze for use in making stock). Sepa-

sides at least once. Serve set aside sauce as condiment.

H There has been great debate about the internal temperature needed to

rate chicken from bone and cut into 1 inch pieces. Add to bowl, stir gently to combine. Serve on a bed of crisp lettuce.

ensure pork is free from parasites. Due to current farming practices, cases of trichinosis from pork are rare. I cook my pork to an internal temperature of 145Ëš, though some government agencies recommend 170Ëš. However, cooking pork to that high of a temperature results in very dry meat. For more information on cooking temperatures, check our resource section.

90

91

www.grocerygardening.com

P l a n t i n g ,

B l u e b e r r y

I c e

P r e pa r i n g

a n d

P r e s e r v i n g

F r e s h

F o o d

C r e a m

This recipe is a hybrid ice cream/frozen custard and is comprised of two components: blueberry compote and vanilla custard-like base. When frozen together it makes a magnificent dessert!

Blueberry Compote:

Add ingredients to a sauce pan over

1 C blueberries

medium low heat. Stir frequently to

½ C sugar (can vary dependent upon

prevent burning, until berries start to

the sweetness of berries) pinch of salt Vanilla Base: 3 C half and half ½ C sugar 2 eggs ½ teaspoon sea salt ½ teaspoon vanilla paste or extract

release their juices as they break down.

Reduce heat to low to simmer, reduce by half. Stir occasionally.

Heat half and half, sugar and salt over medium low heat, taking care not to scorch. Watch for bubbles to form on the sides of the pan. While waiting, whisk two eggs together. When bubbles form, temper the eggs by drizzling in hot milk while simultaneously

whisking. Slowly add egg mixture to saucepan while whisking. Cook for an additional 3 minutes to thicken. Don’t let the mixture come to a boil at any time. Remove from heat, add vanilla and blueberry mixture.

Pour mixture into a pitcher and chill in the refrigerator for at least 2 hours, the colder the better. Add mixture to your ice cream maker, until it is halfway full. Churn for 30-45 minutes. Save any unused ice cream mix in the refrigerator for a second batch.

92

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www.grocerygardening.com

P l a n t i n g ,

B l u e b e r r y

I c e

P r e pa r i n g

a n d

P r e s e r v i n g

F r e s h

F o o d

C r e a m

This recipe is a hybrid ice cream/frozen custard and is comprised of two components: blueberry compote and vanilla custard-like base. When frozen together it makes a magnificent dessert!

Blueberry Compote:

Add ingredients to a sauce pan over

1 C blueberries

medium low heat. Stir frequently to

½ C sugar (can vary dependent upon

prevent burning, until berries start to

the sweetness of berries) pinch of salt Vanilla Base: 3 C half and half ½ C sugar 2 eggs ½ teaspoon sea salt ½ teaspoon vanilla paste or extract

release their juices as they break down.

Reduce heat to low to simmer, reduce by half. Stir occasionally.

Heat half and half, sugar and salt over medium low heat, taking care not to scorch. Watch for bubbles to form on the sides of the pan. While waiting, whisk two eggs together. When bubbles form, temper the eggs by drizzling in hot milk while simultaneously

whisking. Slowly add egg mixture to saucepan while whisking. Cook for an additional 3 minutes to thicken. Don’t let the mixture come to a boil at any time. Remove from heat, add vanilla and blueberry mixture.

Pour mixture into a pitcher and chill in the refrigerator for at least 2 hours, the colder the better. Add mixture to your ice cream maker, until it is halfway full. Churn for 30-45 minutes. Save any unused ice cream mix in the refrigerator for a second batch.

92

93

www.grocerygardening.com

P l a n t i n g ,

P r e pa r i n g

to greater variety. Sow about an 1/8th of an inch deep in seed starting mix.

Basil needs soil temperatures of 75 to 85 degrees in order to germinate. Use a seedling mat to help bring the soil up to temperature. Start them about 8 weeks before your local frost free date. This head start ensures they will be strong and productive early in the season.

This herb is very sensitive to cool temperatures and is the first thing the frost zaps in fall (in cooler climates). You’ll have great success bringing it in a placing it in a sunny windowsill and keeping it just barely moist.

BASIL

planting and growing

varieties

varieties

harvest and produce

F r e s h

F o o d

preparation methods

makes it somewhat challenging to buy fresh.

However, basil can be found at the grocery store and comes in small plastic containers. You can also buy it at a farmer’s’ market or produce stand, but if it isn’t cool enough it wilts rather quickly.

Look for basil that has vibrantly colored leaves that are healthy in appearance.

In the home garden, it can be harvested and eaten right away. If you started it from seed, start using it as soon as there are 6-8 well-formed planting and growing

harvest and produce

preparation methods

It is an easy herb to grow as long as it has warmth, sun and well-drained soil.

A little regular watering and a shot of organic fertilizer once in a while and you are set. Basil needs to be pruned or “pinched back” in order to continue healthy growth. By using this herb on a regular basis, you will prevent blooming and loss of vigor.

Basil can be started from seed or bought as a plant from your local garden center or nursery. By starting from seed, you save money as well as have access 86

P r e s e r v i n g

Basil does not store well once cut, which

varieties

harvest and produce

preparation methods

There are so many amazing and different planting and growing

a n d

kinds of Basil. There are great standards and

leaves on the plant. If you purchased a plant, you could start eating it on the way home from the market!

fantastic variations.

Standard Basils ‘Genovese’, ‘Napoletano’, ‘Sweet Basil’, ‘Lettuce Leaf Basil’

did.ja.know?

Thai Basil

You can easily start a basil plant from

‘Siam Queen’, ‘Thai Holy Basil’, ‘Thai Magic’

the stems that come in the grocery

Purple Basil

store box, or any cutting for that matter. Just make a clean cut at the

‘Dark Opal’, ‘Red Rubin’, ‘Purple Ruffles’,

bottom and let it sit in a small glass

‘African Blue Basil’

of water until it roots. It usually happens within a few days! H

Sweet and Citrus Basil ‘Cinnamon Basil’, ‘Lemon Basil’, ‘Lime Basil’, ‘Spicy Clove’, ‘Licorice Basil’

P l a n t i n g ,

P r e pa r i n g

to greater variety. Sow about an 1/8th of an inch deep in seed starting mix.

Basil needs soil temperatures of 75 to 85 degrees in order to germinate. Use a seedling mat to help bring the soil up to temperature. Start them about 8 weeks before your local frost free date. This head start ensures they will be strong and productive early in the season.

This herb is very sensitive to cool temperatures and is the first thing the frost zaps in fall (in cooler climates). You’ll have great success bringing it in a placing it in a sunny windowsill and keeping it just barely moist.

BASIL

planting and growing

varieties

varieties

harvest and produce

F r e s h

F o o d

preparation methods

makes it somewhat challenging to buy fresh.

However, basil can be found at the grocery store and comes in small plastic containers. You can also buy it at a farmer’s’ market or produce stand, but if it isn’t cool enough it wilts rather quickly.

Look for basil that has vibrantly colored leaves that are healthy in appearance.

In the home garden, it can be harvested and eaten right away. If you started it from seed, start using it as soon as there are 6-8 well-formed planting and growing

harvest and produce

preparation methods

It is an easy herb to grow as long as it has warmth, sun and well-drained soil.

A little regular watering and a shot of organic fertilizer once in a while and you are set. Basil needs to be pruned or “pinched back” in order to continue healthy growth. By using this herb on a regular basis, you will prevent blooming and loss of vigor.

Basil can be started from seed or bought as a plant from your local garden center or nursery. By starting from seed, you save money as well as have access 86

P r e s e r v i n g

Basil does not store well once cut, which

varieties

harvest and produce

preparation methods

There are so many amazing and different planting and growing

a n d

kinds of Basil. There are great standards and

leaves on the plant. If you purchased a plant, you could start eating it on the way home from the market!

fantastic variations.

Standard Basils ‘Genovese’, ‘Napoletano’, ‘Sweet Basil’, ‘Lettuce Leaf Basil’

did.ja.know?

Thai Basil

You can easily start a basil plant from

‘Siam Queen’, ‘Thai Holy Basil’, ‘Thai Magic’

the stems that come in the grocery

Purple Basil

store box, or any cutting for that matter. Just make a clean cut at the

‘Dark Opal’, ‘Red Rubin’, ‘Purple Ruffles’,

bottom and let it sit in a small glass

‘African Blue Basil’

of water until it roots. It usually happens within a few days! H

Sweet and Citrus Basil ‘Cinnamon Basil’, ‘Lemon Basil’, ‘Lime Basil’, ‘Spicy Clove’, ‘Licorice Basil’

AMANDA THOMSEN

Mammoth Basil can have leaves the size of your hand and larger. It can make an scrumdiddly-umptious substitute for a wrap and it’s carb free. planting and growing

varieties

harvest and produce

preparation methods

FREE Z ING : Fresh basil can’t be beat, it can be dried but becomes a lot less potent and its flavor changes drastically. Luckily there is a great and easy way to always have fresh basil at your fingertips. Just toss your harvest, clean and dry, into the blender with just enough olive oil to loosen the mixture.

Then throw it into a freezer bag and pop it in the freezer. When you need basil for a recipe, just break off a piece and add, it tastes like you just harvested it.

DRY ING : If you decide to dry basil, just cut the branches and hang upside down (or on a flat rack) in a warm, dry place. It should be dehydrated in a couple of days. Once dried, store in an airtight container and use within 6 months.

88

B A S I L

At least 25 fresh basil leaves, chopped coarse-

1/2 cup sugar 1/2 cup water

S O R B E T

ly Try African Blue Basil (leaves and flowers) or Cinnamon Basil.

Dissolve sugar in water, bring to a boil, lower heat and simmer for 5 minutes. Remove from heat, cool.

Pour cooled mixture into a blender or food processor. Add chopped basil leaves and blend well. Transfer blended mixture to a shallow pan, cover and freeze until firm.

Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.

Serve with sprig of basil or basil flowers.

89

AMANDA THOMSEN

Mammoth Basil can have leaves the size of your hand and larger. It can make an scrumdiddly-umptious substitute for a wrap and it’s carb free. planting and growing

varieties

harvest and produce

preparation methods

FREE Z ING : Fresh basil can’t be beat, it can be dried but becomes a lot less potent and its flavor changes drastically. Luckily there is a great and easy way to always have fresh basil at your fingertips. Just toss your harvest, clean and dry, into the blender with just enough olive oil to loosen the mixture.

Then throw it into a freezer bag and pop it in the freezer. When you need basil for a recipe, just break off a piece and add, it tastes like you just harvested it.

DRY ING : If you decide to dry basil, just cut the branches and hang upside down (or on a flat rack) in a warm, dry place. It should be dehydrated in a couple of days. Once dried, store in an airtight container and use within 6 months.

88

B A S I L

At least 25 fresh basil leaves, chopped coarse-

1/2 cup sugar 1/2 cup water

S O R B E T

ly Try African Blue Basil (leaves and flowers) or Cinnamon Basil.

Dissolve sugar in water, bring to a boil, lower heat and simmer for 5 minutes. Remove from heat, cool.

Pour cooled mixture into a blender or food processor. Add chopped basil leaves and blend well. Transfer blended mixture to a shallow pan, cover and freeze until firm.

Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.

Serve with sprig of basil or basil flowers.

89

P l a n t i n g ,

L A Z Y

M A R G H E R I T A

P I Z Z A

The key to this pizza is not the ingredients as much as a pizza stone. Be sure to preheat oven and stone to 450° before you start making the dough.

Crust:

In a large bowl of a mixer, add 1

T hai

P r e pa r i n g

B asil

4 cups leftover Jasmine rice

a n d

P r e s e r v i n g

f rie d

F r e s h

ri c e

Heat a wok or large frying pan till

2 Tbsp minced garlic

the surface is almost smoking. Then

2 fresh red chillies, finely chopped

add the oil and spread it around until

1 packet fast-acting yeast

package yeast with pinch of sugar and a

2 cups red, green, and yellow peppers

Pinch sugar

cup of hot water, let sit until frothy. Be-

mixed (small pieces)

1 c. hot water

gin slowly adding flour, kneading with

3-4 cups flour

the dough hook until a clean ball is

1/2 cup onion (small pieces)

it coats the surface evenly.

Temporarily move the wok off the

4 Tbsp fish sauce or light soy sauce

heat and the add the garlic and chil-

1 Tbsp white sugar

formed. You can also kneed this dough

lies, then stir for about 10 seconds.

2 tsp black pepper 5 Tbsp peanut oil

This is to prevent the garlic and chili

2 Tbsp olive oil

by hand. Cover with a kitchen towel

2 ripe garden tomatoes

and let dough rise in a warm, but not

Up to 2 cups Siam Queen leaves, hand

Salt to taste

hot location for one hour.

Toppings:

2-3 fresh mini-mozzarella balls- cut into 3 pieces each Sprinkle fresh grated Parmesan 10 basil leaves (Genovese, Napoletano

Strain off liquids after one hour. This

or Sweet Basil), cut into thin strips

reduces the likelihood of a soggy pizza.

with scissors

After dough has risen 1 hour, cut in half. Roll out half the dough on a

floured surface with a rolling pin to roughly the size of your stone. The dough should be thin, but not too thin to pick up and move to the stone.

Open the oven and pull out the rack and stone, fold dough in half and move to stone and spread it out. Add olive oil on top of the pizza, add pieces of mozzarella and tomatoes. Bake for between 8-14 minutes until cheese becomes bubbly. Remove from oven and sprinkle Parmesan and basil on top.

from burning. Then add the peppers

torn

and onion, move the wok back to the

Sriracha sauce

high heat. Add two pinches each of

Prepare tomatoes by slicing place them on a large plate and salting them.

F o o d

salt and pepper and toss around for another 30 seconds.

Next add the rice to the pan, crumbling any big sticky blocks with your hands to ensure they’re all separate.

Toss the rice and the veggies well and keep stirring for another minute or two so that the rice grains are properly coated with the oil. Then add the sugar, white pepper, and fish or light soy sauce. Stir the mixture around again for another minute. Then taste the rice to check saltiness. Adjust salt with additional fish sauce.

Turn off the heat and add basil leaves and stir in. Add Sriracha to taste.

This is an easy dinner to modify, just add your favorite vegetables, meats and herbs.

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P l a n t i n g ,

L A Z Y

M A R G H E R I T A

P I Z Z A

The key to this pizza is not the ingredients as much as a pizza stone. Be sure to preheat oven and stone to 450° before you start making the dough.

Crust:

In a large bowl of a mixer, add 1

T hai

P r e pa r i n g

B asil

4 cups leftover Jasmine rice

a n d

P r e s e r v i n g

f rie d

F r e s h

ri c e

Heat a wok or large frying pan till

2 Tbsp minced garlic

the surface is almost smoking. Then

2 fresh red chillies, finely chopped

add the oil and spread it around until

1 packet fast-acting yeast

package yeast with pinch of sugar and a

2 cups red, green, and yellow peppers

Pinch sugar

cup of hot water, let sit until frothy. Be-

mixed (small pieces)

1 c. hot water

gin slowly adding flour, kneading with

3-4 cups flour

the dough hook until a clean ball is

1/2 cup onion (small pieces)

it coats the surface evenly.

Temporarily move the wok off the

4 Tbsp fish sauce or light soy sauce

heat and the add the garlic and chil-

1 Tbsp white sugar

formed. You can also kneed this dough

lies, then stir for about 10 seconds.

2 tsp black pepper 5 Tbsp peanut oil

This is to prevent the garlic and chili

2 Tbsp olive oil

by hand. Cover with a kitchen towel

2 ripe garden tomatoes

and let dough rise in a warm, but not

Up to 2 cups Siam Queen leaves, hand

Salt to taste

hot location for one hour.

Toppings:

2-3 fresh mini-mozzarella balls- cut into 3 pieces each Sprinkle fresh grated Parmesan 10 basil leaves (Genovese, Napoletano

Strain off liquids after one hour. This

or Sweet Basil), cut into thin strips

reduces the likelihood of a soggy pizza.

with scissors

After dough has risen 1 hour, cut in half. Roll out half the dough on a

floured surface with a rolling pin to roughly the size of your stone. The dough should be thin, but not too thin to pick up and move to the stone.

Open the oven and pull out the rack and stone, fold dough in half and move to stone and spread it out. Add olive oil on top of the pizza, add pieces of mozzarella and tomatoes. Bake for between 8-14 minutes until cheese becomes bubbly. Remove from oven and sprinkle Parmesan and basil on top.

from burning. Then add the peppers

torn

and onion, move the wok back to the

Sriracha sauce

high heat. Add two pinches each of

Prepare tomatoes by slicing place them on a large plate and salting them.

F o o d

salt and pepper and toss around for another 30 seconds.

Next add the rice to the pan, crumbling any big sticky blocks with your hands to ensure they’re all separate.

Toss the rice and the veggies well and keep stirring for another minute or two so that the rice grains are properly coated with the oil. Then add the sugar, white pepper, and fish or light soy sauce. Stir the mixture around again for another minute. Then taste the rice to check saltiness. Adjust salt with additional fish sauce.

Turn off the heat and add basil leaves and stir in. Add Sriracha to taste.

This is an easy dinner to modify, just add your favorite vegetables, meats and herbs.

90

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P l a n t i n g ,

N ot J u st A nother P esto R e c ipe 2 cups basil (use your favorite flavor)

Combine basil, nuts, diced shallot,

P r e pa r i n g

p u rple

a n d

basil

4–5 stalks purple basil white vinegar

P r e s e r v i n g

F r e s h

F o o d

v inegar

Push 4 or 5 stalks of clean, dry Purple Basil (Red Rubin, Purple Ruffles) in to a clean, dry bottle. Pour

2 oz honey roasted cashews

cheese, and vinegar in the bowl of a

2 oz honey roasted almonds

food processor. Pulse to start breaking

white vinegar to cover herbs. Store in a cool dry place, you’ll know when it’s

up the mixture. Stream in olive oil as

done because the vinegar will take on the rich purple color. Use in dressings,

food processor is running. Add enough

marinades and soups. Once opened, store in the refrigerator and use within a

¼-1/2 cup of extra virgin olive oil

to loosen the mixture well, but don’t

month.

½ teaspoon vanilla paste

let it get too soupy.

1 small shallot, diced ¼ cup Parmesan cheese, grated 1 tsp dry rice wine vinegar

or extract

banana an d basil green smoothie 3-4 ripe bananas 6-8 basil leaves 1.5-2 cups of water

Submitted by Mike Lieberman Blend in a high speed blender and serve.

BASIL NUTRITION An essential ingredient in Italian cuisine and other cultures, basil is healthy too. Just 2 tablespoons of this leafy green herb provides

Although all basil has antioxidants, the purple basils appear to have more than the

vitamin K, as well as some vitamins A and C...

green cultivars, according to Rutgers University

and all for 1 calorie!

research. Among those tested, ‘Dark Opal’ basil

lic compounds, as well as flavonoids and other backdoor to keep away the flies—and we pick from it often.”

tory, and anti-cancer properties.

more than a quarter of your daily needs for

Basil contains essential oils rich in pheno“What herb symbolizes summer better than basil? We grow a pot of basil near our

pounds may have antioxidant, anti-inflamma-

polyphenols with important health benefits.

Research is showing that these natural com-

scored the highest, with an antioxidant activity level similar to red and black raspberries.

It’s just another reason to make pesto for dinner tonight.

—TERESA O’CONNOR

92

93

www.grocerygardening.com

P l a n t i n g ,

N ot J u st A nother P esto R e c ipe 2 cups basil (use your favorite flavor)

Combine basil, nuts, diced shallot,

P r e pa r i n g

p u rple

a n d

basil

4–5 stalks purple basil white vinegar

P r e s e r v i n g

F r e s h

F o o d

v inegar

Push 4 or 5 stalks of clean, dry Purple Basil (Red Rubin, Purple Ruffles) in to a clean, dry bottle. Pour

2 oz honey roasted cashews

cheese, and vinegar in the bowl of a

2 oz honey roasted almonds

food processor. Pulse to start breaking

white vinegar to cover herbs. Store in a cool dry place, you’ll know when it’s

up the mixture. Stream in olive oil as

done because the vinegar will take on the rich purple color. Use in dressings,

food processor is running. Add enough

marinades and soups. Once opened, store in the refrigerator and use within a

¼-1/2 cup of extra virgin olive oil

to loosen the mixture well, but don’t

month.

½ teaspoon vanilla paste

let it get too soupy.

1 small shallot, diced ¼ cup Parmesan cheese, grated 1 tsp dry rice wine vinegar

or extract

banana an d basil green smoothie 3-4 ripe bananas 6-8 basil leaves 1.5-2 cups of water

Submitted by Mike Lieberman Blend in a high speed blender and serve.

BASIL NUTRITION An essential ingredient in Italian cuisine and other cultures, basil is healthy too. Just 2 tablespoons of this leafy green herb provides

Although all basil has antioxidants, the purple basils appear to have more than the

vitamin K, as well as some vitamins A and C...

green cultivars, according to Rutgers University

and all for 1 calorie!

research. Among those tested, ‘Dark Opal’ basil

lic compounds, as well as flavonoids and other backdoor to keep away the flies—and we pick from it often.”

tory, and anti-cancer properties.

more than a quarter of your daily needs for

Basil contains essential oils rich in pheno“What herb symbolizes summer better than basil? We grow a pot of basil near our

pounds may have antioxidant, anti-inflamma-

polyphenols with important health benefits.

Research is showing that these natural com-

scored the highest, with an antioxidant activity level similar to red and black raspberries.

It’s just another reason to make pesto for dinner tonight.

—TERESA O’CONNOR

92

93

www.grocerygardening.com