BASIL

An aromatic culinary herb. Its flowers bring pollinators to the farm. It’s the main ingredient in pesto and can be used in many summery dishes like a caprese salad, bruschetta, or a garnish for a cocktail.

STORAGE: Basil stores best at 50-60 F. Depending on the season and variety of your basil, it can be sensitive to the cold fridge and turn black. The best way we’ve found to store basil, and all of the bunched herbs we will give you, is to remove the twist tie and store them in a jar or a vase like you would a bouquet of flowers, outside of the fridge.

PRESERVATION: To extend the harvest, make pesto and freeze in glass jars.

RECIPES:

Basil Vinaigrette

• 1/2 c basil leaves (de-stemmed)

• 1 c olive oil

• 1/2 c balsamic or red wine vinegar

• 2 T mustard (you can use any kind but dijon or brown is real nice)

• 1 T maple syrup

• salt and pepper to taste

Put all ingredients except oil into a blender (or a jar if you have an immersion blender). As you blend, slowly add the oil until emulsified.

Basil Pesto

• I bag of basil (de-stem only if you prefer)

• 1/4-1/3 C olive oil

• 1/4 C parmesan cheese (grated)

• 1 t lemon juice

• 1-2 garlic scapes or garlic cloves (roughly chopped)

• 1/3 C pine nuts or walnuts

• Salt and pepper to taste

Put all ingredients in food processor except olive oil. Blend a little bit, then add olive oil gradually. Taste and add salt or pepper or more olive oil if you want.

Basil Smash

• Sprig of Basil

• 2 oz Gin or Tequila

• 1 oz lime juice

• 1/2 maple syrup

• Seltzer

• Ice

In a 10-12 oz glass, add all ingredients except the seltzer and ice. Muddle the basil leaves (remove stem) in the liquid and then add ice. Top with seltzer and garnish with a sprig of basil.