>Summer Week 10: Purslane, and Basil
>THIS WEEK’S SUBSCRIBER MENU:
(see end of page for photos)
• Zucchini and Summer Squashes
• Cipollini or Red Onions
• Sweet Basil
• Swiss Chard or Kale (for the last time until Fall, unless you request them)
Flowers: Bachelor’s Buttons, Cosmos, Spider Flower, Black-Eyed Susans, Larkspur, Zinnias, Statice, Castor Beans
We have opened up the cut-flower garden for u-pick. Please look for the signs and instructions when you are here to pick.
Basil is good with anything—in salad, thrown in with some sautéed vegetables ( like beans or squash), but we like pesto. It’s a great quick dinner, and it makes any vegetable edible for the kids. When they don’t want to eat broccoli, squash, or beans, put pesto on top and some cheese and they’ll eat it up.
SHELLEY’S BASIL PESTO
1 or 2 bunches of fresh Basil
1 or 2 cloves of Garlic
Salt and Pepper
1. If the basil is young and fresh, throw the whole bunch (minus rubber band) into the food processor or blender, along with the peeled garlic cloves. If it’s a little more mature, remove and use only the leaves, not any tough stems.
2. Turn on the machine and slowly pour in olive oil until the mixture blends nicely and is slightly runny. You want it to pour and blend easily.
3. Add salt and pepper to taste.
4. Top with grated Parmesan or Pecorino (our favorite) cheese. (Our favorite brand is Fulvi, from Italy. You can find it at Whole Foods or at DeLaurenti at Pike Place Market (and now at Trader Joe’s! It doesn’t say Fulvi, but their pecorino is the same stuff). Some people find this brand too strong, though—we like stinky cheese and salty olives in our house.)
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