THE BASIL RITUAL

There’s a rhythm about fall that seems to be well, common.

At least among my friends.

With our first freeze predicted for Halloween

I began cutting basil on Thursday

And again on Friday.

Buckets of basil.

DSCN5488

I always plant too much

Which means I have basil to spare

For months on end.

I use it during the growing season.

But by October it’s giant and going to seed everywhere.

Yet I feel that none of it can go to waste.

I either have to dry it

Or make pesto

Or find it a home.

Pesto is my first plan of attack.

So on Friday

When the weather men were issuing their threatening forecast.

My sister Ann called and said.

“So I’m guessing you’re making pesto.”

And I was.

She’s in the same place I am.

With way too much basil.

But she has the advantage of being able to feed her extra.

To her bunnies.

I on the other hand

Do not have hungry bunnies living at my house.

So when a friend dropped by with  a cape for Coco to wear for Halloween.

IMG_3128

She was rewarded with bonus basil.

Others who dropped by were also given the chance

But most declined.

I thought of bagging it up in little bags and giving it out

To the 400+ kids who came trick or treating.

But there might be potential for misunderstanding there!

I’ve now made 3 batches of regular pesto

3 C. packed fresh basil leaves

1/3 C. grated parmesan cheese

6 cloves chopped garlic

6 T toasted Pine nuts

4 T olive oil

Put all ingredients into food processor.

Pulse till well chopped but not a puree.

Spray ice-cube tray with non-stick cooking spray.

Freeze.  Then store cubes in plastic bag.

It’s about a tablespoon or 2 of pesto.

And a couple of roasted red pepper and sun-dried tomato pesto.

DSCN5498

3 medium red bell peppers 0r 1 jar .

12 sun-dried tomatoes – soaked and drained

1 clove garlic chopped

3 T roasted pine nuts.

a handful of fresh basil leaves.

A handful of fresh Italian parsley

Juice of 1 lemon

2 T grated parmesan cheese.

Prepare like basil pesto

I’ve also been roasting and freezing the last of the ripe tomatoes.

DSCN5507

All of which is giving our house

A rather Italian aroma.

Now…what to do with all those

Peppers and green tomatoes.

DSCN5512

And in the end

It didn’t even freeze!

Gail

The other fall ritual I love

Is sharing plants with friends

Kay and Tori came by on Saturday morning.

DSCN5494

To dig the last of the ferns.

New plans for this area

Come spring.

 

 

 

Advertisements

Leave a comment

Filed under Basil, Fall Vegetables, Gardening Friends, Green Tomatoes, Herbs, Peppers, Pesto, Pettit Basset Griffon Vendeen, Tomato, Uncategorized, Vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s