Wednesday, September 2, 2015
Tuesday, September 1, 2015
|Basil growing happily in the asparagus bed.|
A quick google indicated that they were not enemies, and one site even listed basil as an acceptable companion plant for asparagus. I decided to trust that one site (which I did not bookmark, and now wish I had) and went back to the garden with my packet of basil seed.
|Basil from the third cutting.|
Basil is most effective as a cut and come again herb crop. If you wait to cut it until it gets "big" it will simply get leggy instead. Taking regular cuttings from the top of the plant keeps the stems stocky and sturdy and produces more leaves. It also puts off flowering, keeping the basil sweet.
The top clippings can add up faster than you think. After harvesting several pounds in one day I realized I was not going to be able to fit everything into the dehydrator. That one cutting created about 2 ounces of dried basil. Plus:
|Basil: better than lettuce on my lunchtime sandwich.|
A pint of roughly chopped basil preserved in olive oil. This ready to go infused oil keeps extra long in the fridge. (I have never managed to go longer than 6 months before it gets used up, but I think it could last longer than that even.)
A pint of Pesto Base, which is just the nut-free paste of fresh basil, cheese, olive oil, and salt. It does oxidize a little so I wedged out the air bubbles several times as I filled the jar, filling it level to the rim. As I use it the top will begin to show oxidation but as it will discolour from cooking anyway that won't matter. In the meantime it will show a nice pretty green through the glass jar.
And about three cups of fresh leaves frozen in a baggies because I got tired and decided not to get any fancier than that with the rest of it.
|Pints of basil chopped in oil for cooking, and a nut-free pesto paste.|
|"Fresh Spaghetti" is made by dicing uncooked tomatoes into a saucepan |
with cooked noodles and assorted seasonings, and tossing it only long
enough to get warmed through so the finely grated cheese will melt.
Saturday, August 29, 2015
I think I'm going to have to get a book on caterpillars soon. I'm never quite sure if I really should have left them eating happily away on a plant.
|Somewhere in my memory something says the ones feeding on dill |
are swallowtails (if my memory is to be trusted).
Friday, August 28, 2015
Thursday, August 27, 2015
I like to try things in the garden. Someday I think I might find the perfect plant of everything. One of the new things this year was an heirloom green bean called Dragon Tongue. A well behaved bushing type, it has pretty purple flowers and pretty purple streaks on the beans. And the flavor is decent.
But they lose their fun colour when they are cooked and end up looking like ordinary green beans. They are supposed to also be good as a dry bean too, and the plants are working on getting me a batch to try that way still. So I'm going to say the jury is still out on if this variety will become a regular in the garden. I've got to say though, the loss of colour is leading me to think I'll maybe just plant out the rest of these seeds and then not bother getting more. I mean, if it's just going to look like a regular green bean in the end anyway... what's the fun in that?
Wednesday, August 26, 2015
Tuesday, August 25, 2015
|Rainbow Swiss Chard (Fall Planting)|
|Heritage Everbearing Raspberries (2nd flush)|
|My New "White" Rosebush in Bloom.|
The label said it was "Summer Snow" a white climber.
The climbing is now also in doubt; and not knowing the name, I admit
I've been calling it "Yellow Snow."