(September) Basil Time

(August) Summer Drinks

(July) Blackberries on the 4th of July

(June) Time to enjoy Borage

(May) Weeds – don’t spray them, eat them

(September) Basil Time
September is the time to use that basil before it goes to seed

Basil Rosemary Vinegar-
It makes a great homemade gift idea

Lightly crush 1 Cup Basil and 1 Cup Rosemary and place them in a clean, dry jar.  Add 4-3/4 Cups Distilled White Vinegar, cap and place in a light or sunny area for 1 to 2 weeks.  Strain the vinegar into clean, sterile bottles, cork and store in a dark cool place - lasts around 1 year.

Fresh Basil Pesto-
Nothing tops fresh pesto to spice up a cream or white sauce

Place 4 Cloves Garlic, 2 Cups Basil, 1/2 tsp. Salt and 1/2 tsp Pepper in your food processor or blender.  Blend on low drizzling 1/3 Cup Extra Virgin Olive Oil in during mixing.  Add 1/4 Cup fresh grated Parmesan and 1/3 Cup Pine Nuts and blend into a stiff paste.  Use fresh or store in the freezer in small containers.

Basil Dressing-

In your food processor or blender combine 1 Cup Basil, 2 Cloves Garlic, 1/4 Cup White Vinegar, 1/2 Cup Olive Oil, 2 Tbsb. fresh grated Parmesan and 1/8 tsp. Pepper.  Blend until well pureed.

(August) Summer Drinks

Tired of the same old sun tea? Try these ‘South-of-the-Border’ summer drinks:

Orchata-
It’s cool, creamy, and refreshing with a wonderful cinnamon edge. Your kids will love it.

Soak 2 C. of white rice in 6 C. of Water overnight. Add ¼ tsp. Cinnamon and blend in blender. Pour into pitcher and chill in fridge while rice particles settle to the bottom. Add Sugar to taste (start with ¼ C.). Serve over ice. Best poured from a glass pitcher so you can avoid serving the rice particles left in the bottom.
 

Hibiscus Sun Tea-
If your kids like Hawaiian Punch, this recipe is for you! It’s tangy and cool with an intense red color.

Fill a 3" tea ball ½ way with Market Spice™. Throw in 1 Heaping Cup of dried Hibiscus Petals (available in Latin food specialty stores esp. at Pike Place Market). Fill a 1 Gallon container with cool tap water and place in the sun for a day just like your sun tea. Bring inside and fish out tea ball and spent Hibiscus petals (put them in your Kitchen Waste Green Cone). Sweeten to taste and serve chilled over ice.

(July) Blackberries on the 4th of July

The 4th of July has traditionally opened our blackberry season.   These plump, juicy, purplish-black berries are known throughout most of the year as the gardeners bain.  Huge thickets of thorny vines, forever sending runners in all directions can be an invasive nightmare.

But during the summer, this invasive weed becomes the joy of kids and kids-at-heart from all over the neighborhood as they fight through the brambles and thorns to eat two blackberries for every one that ends up in the pail.  Blackberries picked ripe, when they almost fall off the vine into your hand, have a fantastic, sweet-tart taste.

Brush away any soil from the blackberries and top some homemade vanilla ice cream with them for a true 4th of July treat.

For an elegant and simple dessert, whip some unsweetened whipping cream and chill in pudding dishes.  Top the unsweetened cream with fresh blackberries and a dash of Grand Marnier.

Pick as you go with blackberries as they only last about a week in the refrigerator.  During the peak of their season, when eating cannot keep up with the juicy, ripe berries, just freeze them in freezer bags at about 1 pound per bag.  This will give you the starts for pie fillings, tarts, turnovers, and much more.

If you love the berries but hate the invasive nature and thorns of the vines, try one of the domestic, thornless varieties which don't spread by runners.

(June) Time to enjoy Borage.

Borage grows wild throughout the Mediterranean world and its bright purple-blue flowers are a favorite of bees. If you have ever tasted borage flowers you’ll know why the bees love them. Full of nectar, with a cool cucumber flavor, they are fantastic in salads but if you are using salad dressing, add the flowers at the last moment to avoid discoloration and wilting. I must confess to just standing among the bees and popping one flower after another into my mouth. And we can’t forget the fuzzy leaves, chop them before using to avoid a disagreeable texture.

Here is a twist on grandmother’s potato soup:
2 Tbsp unsalted butter
1 large onion, finely chopped
3 cups chicken stock
6 oz young borage leaves, finely chopped
1 lb potatoes, peeled and cubed
¾ cup half-and-half (or) light cream

Melt the butter in a skillet over medium-low flame, adding the onions at the start. Cook the onions but don’t brown the butter. Transfer the butter and onions to a large stockpot and add the chicken stock, borage, and potatoes. Cook until the potatoes are soft. Add half-and-half, season to taste and heat until warmed through.

(May) Weeds – don’t spray them, eat them.

The tender green leaves of Chickweed, Dandelions, Burdock, and Chicory can add a wonderful flavor to salad. The young leaves of the Burdock and Chicory are mildest in flavor. Chickweed and the others are best added sparingly to fresh salads. The roots of Chicory and Dandelions can be used to substitute for Turnips in recipes.

Now – Dandelions – books have been written on using dandelions for everything from fritters to wine. The older greens can be cooked like Spinach or Collards, and younger leaves served fresh in salads.

The blossoms are the true universalist of the table. The blossoms can be dipped in buttermilk batter, rolled in cornmeal and quickly fried in low fat, very hot oil until golden brown.

Another recipe is to start with a diced slice of bacon, for flavoring, cook it in a little olive oil until brown. Sprinkle the hot oil over the bowl of washed and shredded older leaves. This will tenderize the leaves as you mix it in. Then use a little cooking wine vinegar to deglaze the pan and pour over the leaves. Add some sliced almonds, season, toss and enjoy.

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