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If you can't find a use for this week's basil, you can freeze it for the winter. First pull, wash and dry the leaves, then give them a chop. Put them in a blender with just enough sunflower oil to allow the blades to spin and a puree to form. It doesn't need to be perfectly smooth. Scrape your puree into an ice cube tray and freeze. Once your cubes are solid, you can remove from the tray and keep them in a plastic bag in your freezer. If you don't have an ice cube tray, place your puree in a plastic bag. Seal it, making sure to squeeze out any extra air. Freeze the bag, flattened out on a cookie sheet. You can chip off the amount of basil flavoring you desire from the frozen sheet throughout the winter.
Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli (I felt compelled to add the recipe below). Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.
The freshly harvested dill in the share today can be used right away or preserved for later use. This is the part of the plant called dill weed, the feathery spring growth. Later on in the season the seed heads of the dill plant will mature There are numerous methods for preserving dill. The easiest is to simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F. You can also freeze the leaves in a plastic bag. Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and sald dressings, tomatoes, yogurt.
Many claim that flat-leaf parsley has more flavor than curly, but I have found them to be mostly interchangeable in recipes. Curly parsley stands up especially well in cold salads, with its bright green color and more rigid demeanor. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. Store the parsley bunch with stems in a glass of water, like flowers in a vase. Cover loosely with a plastic bag and keep in the fridge.
A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. I toss cilantro into any Mexican dish I am making, and love it in summer when I have tomatoes to make salsa. If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.
A real spring treat! Use the whole chives minced up. Stored in a loose bag in the crisper drawer, they'll keep quite well for a few days. Great in an omelet
Because everyone deserves to have a basil plant of their own Meg has grown some extra for our shareholders! See Meg's care instructions below. These plants should be given a place of honor in a sunny window, watered as needed (not wet and definitely not allowed to dry out), and pampered as the stars they are. There is nothing like a little fresh basil on your pasta, in your soup, on your salad.
This marvelous herb is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept refrigerated wrapped in damp paper towels and in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing. In addition to being just plain delicious, basil has numerous health benefits. The essential oils have proven to be an effective antibiotic for a number of antibiotic resistant bacteria strains. The oils in basil also have some amount of anti-inflammatory ability which is being researched at present.
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception.
However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety.
On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.
