We'd love some herb feedback. They have personally accented many a meal for us in the cabin. The splash of flavor, whether they are going into a hot or cold dish, is pleasing. We had a tasty cilantro and mint chutney at Rosa and Chris's house the other night.
We've been brainstorming. An idea we've kicked around for next year is starting the seedlings ourselves, and then handing some them off to you. Then they're on hand for the freshest most spontaneous of harvests. I'm speaking of mainstays: predominantly parsley, oregano and basil. They could be maintained in 8" pots and brought in as the weather bears down into winter. You could continue to eat from them during the cold months. This couldn't work for the growth culture of some herbs (i.e. cilantro). We'd still tend plantings of all these in the garden which would be available for pesto and other processing projects. What do you think? Does it sound appealing to have them right on your doorstep?
Spicy Basil Sauce
A treat that can be quickly added to any protein or veggies from the grill. A little heat adds to the flavor of the basil.
1 cup chopped basil
3/4 cup olive oil
1/4 to 1/2 cup lemon juice
3-4 smashed cloves garlic
1/2 tsp red pepper flakes
a dash of salt
How have you been adding them to your meals?
Hope to see you on saturday morning.