Putting Basil Away For Winter

We have some gorgeous genovese basil in the garden right now (and a 28 pound watermelon!).  I like to get some set aside for when it’s winter and fresh basil is nowhere to be found.  

 

 

 

I get as much as possible into a mini food processor and whir it up with a drizzle of olive oil.

The resulting basil/olive oil paste gets put into a quart sized freezer bag and it gets popped into the freezer laying flat. Once frozen, just break off a chunk and add it to soups, sauces, pastas etc. A taste of summer in the dead of winter.

 

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Summer

I am making pesto, stuffed zucchini, dill pickles and BLTs today.  I love summer!

Honeydukes Display

Any Harry Potter fans out there?  On the Gypsy Soul Laser Cuts blog today, you will find my display shelf of Honeydukes sweets.  http://gslcuts.blogspot.com/2018/07/honeydukes-display.html

Cucumber Jungle

Our pickling cucumbers on both sides of their trellis have climbed up to meet in the middle.  I make pickles on average every 2-3 days, which gets tedious sooner than later.  We actually have two of these trellises in our garden.  The weight of the cucumbers makes them hang down, which makes them easier to find and pick.

Carnival Food Cart

Today on the Gypsy Soul Laser Cuts blog, I share how to make a miniature food cart loaded with fun carnival food. Check it out at http://gslcuts.blogspot.com/2018/06/carnival-food-cart.html

Been Busy

In the past 24 hours, we drove to a U-Pick sour cherry farm about an hour from here and I have processed every single one we brought home.  I made Luxardo cocktail cherries, brandied cherries, syrup, chutney and a pie.  I also put some in the freezer.  I don’t need to see my pitter again for a good long while….


Horseradish

When we put our asparagus patch in almost ten years ago, we also planted a few horseradish roots.  We had never attempted to harvest any of it until Brian accidentally dug one up with our tractor when plowing our little potato bed.  Since it was harvested, I had to do something with it…

Here’s what the plant looks like in the garden.

The root is gnarly! Fortunately, it’s easy enough to peel. These are the pieces of a single root.

I chopped the peeled root into about 1 inch chunks.

That got whirred in the food processor with white vinegar and a little salt.

The result is amazing! We’ve so far had it mixed with mustard on roast beef and boursin sandwiches, in shrimp cocktail sauce and in a beef stew. It’s fabulous.

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