Basil Recipes

That's right folks, two posts in one day. Another great thing I did this year was plant copious amounts of basil. First, I would like to tell you a little bit about basil (and why you are lucky I planted so much.) Basil recipes follow in green. Enjoy!!

Basil is truly an incredible herb. It is enjoyed for its rich and spicy, mildly peppery flavor with a trace of mint and clove. Basil belongs to the mint family and there are over 40 known varieties, of which Ocimum basilicum, or Sweet Basil, is the most commonly known. Ocimum is from a Greek verb that means, “to be fragrant.” The foliage is easily bruised; just brushing against it releases its fragrance.

Basil is native to India and Asia, having been cultivated there for more than 5,000 years. To the Greeks and Romans basil was a symbol of hostility and insanity, so they believed that in order to grow truly fragrant basil one had to shout and swear angrily while sowing its seeds. Even today in French “sowing basil (semer le basilic) means “ranting.” (No wonder it is doing so well in my garden)

Being of the mint family, it is not surprising that it is recommended for digestive complaints. So instead of an after dinner mint, try sipping an after dinner cup of basil tea to aid digestion and dispel flatulence. Herbalists have recommended basil for years for stomach cramps, vomiting and constipation. Basil also has been described as having a slight sedative action, which explains why it’s sometimes recommended for headaches and anxiety.

Basil leaves can be frozen or dried, but the best flavor is found in the fresh leaves. It can be used cooked or raw. Crush, chip or mince the leaves and add to recipes, or add whole leaves to salads. Sprigs of basil make a wonderfully aromatic garnish. The flowers are also beautiful, edible and make a unique garnish.

Basil is traditional in Italian, Mediterranean and Thai cuisines. It is superb with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. It adds zip to mild vegetable like zucchini, summer squash, eggplant, potatoes, cabbage and carrots and to the soups, stews and sauces in which these vegetables appear.

Health Benefits

Traditionally classified as a warming and moistening herb, basil is regarded as slightly antiseptic, antispasmodic, and appetizer.

It has a good affinity with the stomach, where it will stimulate the appetite, digestion and nerves. It also counteracts flatulence, stomach cramps, nausea, vomiting and constipation. Because of its antibacterial and anti-fungal action, basil leaves are used on itching skin, insect bites and skin eruptions. It is effective against bacterial infections and intestinal parasites. Tea made from the leaves is recommended for nausea, gas pains and dysentery.

Storage

Fresh basil deteriorates very quickly, so use as soon as possible. For short term storage, wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration. For longer term storage, freeze fresh leaves in a plastic zip-lock bag. Remove air, seal and freeze. Do not thaw before use. Basil can also be easily dried; simply hang up-side-down in a well ventilated, dry area.

Sources: ohioline.osu.edu and “From Asparagus to Zucchini, A Guide to Farm-Fresh Produce,” Madison Area CSA Coalition, 2003 and “Whole Foods Companion,” by Dianne Onstad, 2004.

Basil Recipes

Basil Mayonnaise

This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting.

1 cup loosely packed basil leaves

1/4 cup mayonnaise

1/2 teaspoon minced garlic

Blend in food processor or blender until smooth.

Basil Puree

4 tablespoons olive oil

8 cups washed and dried basil leaves

Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.

Basil Butter

1 stick butter, softened

1 or 2 cloves garlic, minced

1 tsp. lemon juice

1/4 tsp. salt

pepper to taste

1 tablespoon finely chopped basil

Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of baguette or French bread.

Lemon Basil Pork

1 12-ounce can frozen lemonade concentrate, thawed

1/2 cup basil leaves, cut into thin strips

4 tablespoons olive oil

2 cloves garlic

4 boneless pork chops

Mix the first four ingredients. Reserve 1/4 cup of the marinade for basting. Pour the remainder of the marinade over the pork and refrigerate them for 1-2 hours, turning once in the process. Grill them for approximately 20 minutes. Turn the meat often, brushing a small amount of the reserved marinade on each time. You can also cut the pork into cubes and make kabobs, alternating onion and green pepper on the sticks.

Pasta With Fresh Basil

12 ounces penne or other larger pasta

1 cup fresh cooked peas or frozen peas, thawed

2 green onions, thinly sliced

1/3 pound lean prosciutto or leftover smoked ham, diced

1/4 cup chopped fresh basil

1/4 cup olive oil

3 tablespoons red-wine vinegar

3 tablespoons capers, optional

1/2 teaspoon coarsely ground pepper

1/2 teaspoon salt

grated peel of 1 lemon

Cook pasta according to directions; rinse under cold water and drain. In a bowl, combine the pasta with the peas, green onions, prosciutto, basil, olive oil, vinegar, capers, pepper, salt, and lemon peel. Toss until well-combined. Adjust seasonings to taste. Refrigerate until serving. Notes: This is such an easy salad and you can substitute fresh green beans that have been cooked until just tender or asparagus. Fresh is much better if possible. Also you can substitute red onion for the green.

Baked Zucchini and Basil

2 tbsp. olive oil

1 1/2 lbs zucchini (about 5 small), thinly sliced lengthwise

3 large Roma tomatoes, thinly sliced lengthwise

1 large sweet onion, peeled, halved, and thinly sliced

5 cloves garlic, minced

3/4 cup coarsely chopped fresh basil

1 tsp. salt

Ground black pepper to taste

1/2 cup grated Parmesan cheese

Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with a little olive oil. Layer in half the vegetables and basil. Season with salt and pepper. Add the remaining vegetables and basil and season again with salt and pepper. Drizzle the remaining oil on top. Cover the dish tightly with foil and bake for 1 hour. Uncover, add the cheese if desired, and bake 10 minutes longer. Let stand at 15- 20 minutes before serving. Notes: I think this is much better using a glass or other non-metal pan.

Basil Chicken Salad

1 cup leftover grilled Chicken Breast, diced

1 cup cooked rice

1/2 cup Red Grapes, halved

1/2 cup mayonnaise, light or regular

1/4 cup fresh basil, chopped

2 tablespoons chopped sweet onion

1/4 tsp. black pepper

Combine all ingredients and chill thoroughly. Recipe makes 4 servings.

Easy Pesto Pizza

One premade pizza crust

2 1/2 cups fresh basil leaves

4 cloves of fresh garlic, thinly sliced

olive oil

1/2 cup grated Parmesan cheese

1 cup finely shredded mozzarella cheese

salt and pepper

Lay whole basil leaves over the surface of the crust, covering the entire pizza. Place the thinly sliced garlic on top of the basil leaves, spacing a couple of inches. Drizzle the olive oil over the entire pizza. Salt and pepper to season. Sprinkle the pizza with the Parmesan, then with the mozzarella. Place into a preheated 425 degree oven. Bake just until it's bubbly and slightly browned. Watch carefully. Serve warm.

Roasted Garlic and Basil Salsa

4 ripe tomatoes, cut into sections

2 tablespoon olive oil

4 cloves of garlic

1 tablespoon honey

2 sweet green peppers

2 jalapeno peppers or other hot peppers

2 tablespoon fresh lime juice

1 cup torn fresh basil leaves

1/4 of a sweet onion, chopped

Preheat the broiler or grill, Place the halved peppers and tomatoes on a baking sheet and broil until they blacken. You can do the same thing by placing them on a grill. Place the unpeeled garlic in a foil pouch (doubled) and drizzle with the olive oil. Either bake in the oven at 300 degrees for 30 minutes or cook on the grill, turning the foil pouch as it cooks. Meanwhile remove the peppers from the oven and place them in a bowl and cover with plastic or place them in a Ziploc bag and seal. Allow to cool to room temperature. Peel skin off of blackened vegetables and discard. Dice into one inch pieces. Once your garlic is cooked, slit the ends of the cloves, and smush out the garlic into the bowl with the peppers. Add the remaining ingredients. Add salt and pepper to taste. This salsa may set out for a couple hours at room temperature to join the flavors, or you can refrigerate for 2-3 days.

Basil Ice Cream

2 cups whole milk
1/2 cup sugar, divided
1/4 cup fresh chopped basil
Pinch of salt
4 large egg yolks
1/2 cup chilled whipping cream

In a small saucepan over moderate heat, bring the milk, 1/4 cup sugar, salt, and the basil to a boil. Remove from heat and let steep 30 minutes, half covered with a lid. Transfer to a blender, keeping the saucepan, and blend until the basil is ground, about a minute.

In the bowl of an electric mixer, beat egg yolks on medium speed. Add the remaining 1/4 cup sugar and beat until thick and pale, about one minute. Pour the milk mixture in a slow, steady stream and beat until well combined. Pour the mixture back into the saucepan. Stirring constantly with a wooden spoon, heat over moderate heat until custard coats the back of the spoon and reaches 175 degrees F. Strain into a metal bowl and chill until cold, stirring often.

Stir in cream and churn in an ice cream maker. Freeze in an airtight container at least two hours.

Cucumber Basil Sandwiches

whole wheat bread
mayo
lettuce
cucumber
pepper
basil

Strawberry Basil Mojito

3 fresh strawberries
3-5 fresh basil leaves
2 oz. simple syrup
2 oz. white rum
crushed ice
club soda

Slice the strawberries and place at the bottom of a tall glass along with the basil leaves. Pour in the simple syrup and muddle the mixture. Stir in the rum and top with crushed ice. Top off with club soda and garnish with strawberry slices.

It's About Time

I know, I know. It has been too long since I have last written. I am going to make every effort to write at least once a week. Because it has been so long, I am going to give you a quick overview of what has been happening on the farm.

We have been very busy trying to keep up with the harvesting. Our beans are coming on strong, our okra and cucumbers are literally growing faster than we can pick them, and our zucchini is, well, growing like zucchini. We are patiently awaiting the ripening of our tomatoes. There is a lot of fruit and blooms, and I can see the hues slowly changing from green to red, yellow, orange, and even a deeper green, but none are fully ripe yet. If this heat keeps up, I can't imagine it will take very long to enjoy my first tomato sandwich.

I will also let everyone know my biggest mistake so far this year. My cucurbit patch. Let me start by saying I did follow spacing instructions on the seed packet, despite Mother's pleas to plant them farther apart. I had every intention of thinning (removing all but the strongest plant) the patch. However, when the mouse ate all of the seeds on one half of the garden, I decided I better take all of the plants I could get. Wrong. What I have now is less of a patch and more of a jungle, similar to something you might encounter in a horror film. I have seen fruits, but the only way to really find them is to take a long stick and move some of the vines around. Because non have fully ripened, I have not made a final decision as to how I am going to navigate through my jungle in order to pick. In addition, the vines have grown so much they are threatening to take over the peppers and a few tomato plants. We pruned, crossing our fingers (kind of) that it did not kill the plants. But not to worry, the pruning made them that much stronger. Anyway, I want to make it perfectly clear that I am not complaining about the vitality of our squash, pumpkins, and melons. I am merely taking note of what needs to be done differently in future years.

As for the rest of the garden, we are once again battling weeds after another round of rain in the part of the garden that did not get mulched. We are also getting ready to do some of our fall planting, though at this point it seems a little painful to start all over. But several of the fall crops sweeten after a frost so the thought of sugary brussels sprouts is getting me through. We also have some serious redeeming to do after our terrible spring pea crop.

The animals are doing well, although the turkeys have a vitamin deficiency we hoped to cure with garden produce, but may have to supplement with vitamins and something seems to have taken a few of our chickens. We reinforced their night time coop but I may have to rig up the live trap (cleverly deemed the tiger trap by my lovely husband.)

Our attempt at raising swallowtail butterflies was a smashing success. So far, 4 out 5 parsley worms have successfully transformed and been released and we are eagerly awaiting the hatching of our last chrysalis. My hope is to build a mini butterfly pavilion this winter.

This week is fair week and after CSA pickup we are taking Holden to his first tractor pull. We already have his cowboy boots and john deere shirt ready to go.

That is the long and short of what is happening on the farm. We appreciate your patience and can't wait to tell you what is happening....next week!