I'll be back in my sewing room tomorrow to work on the orders I took at the last mercantile opening, but today I'm working my basil. I swear, basil must be the Prozac of the plant world, at least as far as the gardener/ cook is concerned- just try to be depressed or anxious while making pesto- impossible! Got 3 more batches of pesto made and frozen, then made basil cubes out of the remaining leaves. This is such a great way to preserve the flavor of this pungent herb since drying tends to make it lose its flavor more quickly. I used to just chop the leaves, but since my food processor was already out from my pesto project, I just used it to "chop" the leaves. Put the leaves into the tray openings, fill to the top with liquid (I used low-fat chicken broth, but you could use veggie broth or water, too,) then freeze. Pop the cubes into a freezer bag and mark the date and contents. Now you're set to throw a cube or two into pasta sauce, salad dressing, throw into the water when cooking/steaming veggies.... use your imagination!
Now, I'm out to cut bunches of sweet Annie so I can hang them in the barn to dry. I'll be selling these aromatic herb bunches at the next shop opening on October 6 & 7!
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