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. We usually line a container with a damp tea towel or cloth napkin and put the basil inside with an airtight lid for storage 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.