Time to plan this year’s garden

by Michelle L. Dauberman

The time for planning this year’s garden is upon you yet during these cold days you may be finding it hard to get back into the swing of things so here’s an inspired plant list to get you started!  Happy Gardening!

Arugula, 'Roquette' (Eruca vesicaria subsp sativa)

Beans, 'Maxibel' (Phaseolus vulgaris ‘Maxibel’)

Beans, 'Serengeti' (Phaseolus vulgaris ‘Serengeti’)

Beans, ‘Black Turtle’ (Phaseolus vulgaris 'Black Turtle’)

Beans, 'Soleil' (Phaseolus vulgaris 'Soleil Filet')

Beets, 'Golden Orange' (Beta vulgaris 'Golden')

Cardoon (Cynara cardunculus)

Cucumber, 'Mouse Melons' (Melothria scabra) 

Endive, 'Tres FIne' (Cichorium endiva ‘Tres Fine’)

Kale, 'Dwarf Blue Curled Scotch' (Brassica oleracea 'Dwarf Blue Curled Scotch')

Lettuce, 'Kweik' (Lactuca sativa)

Lima Bean, 'Big Mama' (Phaseolus lunatus)

Okra, 'Burgundy' (Abelmoschus esculentus)

Spinach, red stemmed Malabar (Basella alba 'Rubra')

Tomatoes, 'Black Cherry' (Lycopersicon lycopersicum ‘Black Cherry’)

Tomatoes, 'Black Vernissage' (Solanum lycopersicum 'Black Vernissage')

Tomatoes, 'Amish Paste' (Solanum lycopersicum ‘Amish Paste’)

Tomatoes, 'Sungold Select 11' (Solanum lycopersicum ‘Sungold Select’)

Basil, 'Holy' (Ocimum tenuiflorum)

Basil, 'Napoletano' (Ocimum basilicum ‘Napoletano’)

Rosemary, 'Barbecue' (Rosmarinus officinalis 'Barbeque')

Tarragon, 'Siberian' (Artemisia dracunculoides)

Looking for more inspiration?

Come join our Master Gardeners across the state to get ready for the new growing season at the “Master Gardener Spring Gardening Seminar.”  https://extension.psu.edu/spring-gardening-seminar?

Where trade names appear, no discrimination is intended and no endorsement by Penn State Extension is implied.

Last of the Basil

Stephanie Rukowicz

The basil in my yard was looking great until the last week in October, and with colder weather on the way, I knew it was best to harvest the remainder of my basil and preserve accordingly. Last year, there was more basil than I could preserve at my community garden. I made several batches of pesto to freeze, then spent three days using my low-end dehydrator to dry a total of two quarts to use over the winter. 2015 was the first year I dried basil and wow, what a taste difference I found from the store bought version! I attempted the microwave version, but found I was easily distracted from a process that needed to be watched closely. If I had a nicer dehydrator, I'm sure the process would have gone much more quickly.

My basil harvest, end of season 2016.

This year, someone beat me to the end-of-season basil harvest so I just had a couple bunches from my yard.

I also had some spinach to use up so I decided to make a double batch of pesto. I make a vegan version (no cheese), and like to cut the richness of basil with another green. Here I used spinach, but my favorites are basil with arugula and basil with broccoli rabe leaves.

Recipe adapted from La Dolche Vegan! by Sarah Kramer, p. 177

For 1 lb of dry pasta use:

1.5 c fresh basil, packed (I use leaves, flowers and tender stems)

1.5 c spinach (or kale, arugula, broccoli rabe leaves)

1/2 c walnuts (I use raw, but toast walnuts for more flavor. I've also used cashew or almond, you can soak first for more creaminess)

2 large or 4 small to medium garlic cloves

1/4 c nutritional yeast (optional)

1/4 tsp salt

1/2 tsp ground black pepper

1/4 c olive oil

Add ingredients to blender in order listed. Know your blender--if you don't have a Ninja or Vitamix you may want to chop garlic instead of adding whole cloves. Add water slowly (1 to 4 T) if needed to desired creaminess. Makes approximately 1c, enough for 1 lb pasta and some fresh tomatoes - sliced or diced.

I think next year I will try the recipe for basil dipping oil that Michele posted a while back. Infused olive oil can be pricey, but it is so delicious. I would love to master my own version.

What to do with all that basil/Ocymum basilicum?

By Michele Koskinen

Over the last few years I have grown lemon basil, thai basil, and of course genovese the basil for perfect pesto and freezing. The lemon basil was nice for fish, tea, and fruits and makes a great lemon pesto for a change of pace. Thai basil is good for curry dishes as it has a spicey licorice flavor. Finally the genovese, my all time favorite for pesto and oils and vinigrettes.

So what do you do with all that basil? Take some to your neighbors, family, friends and then when they say no more..........

A few thoughts........dry it, freeze it, make pesto and freeze it, basil oils, basil vinigrettes, basil vinegar, butters, baked in pizza crust, in bread, on top of soups it is endless if you search. I have a few favorites I would like to share.


Basil Dipping Oil       A perfect gift to those who love dipping a crusty slice of bread into a seasoned olive oil before a meal, or a finish to be drizzled onto your bruscetta 

This oil shoud be used within a few days or refrigerate upto a week. The herb should be discarded to prevent bacteria

Harvest your own basil (regular or lemon) or use the smaller stems and leaf pieces of store bought.

Clean fresh basil by running under cool water, pat dry and crush a bit. Use the best extra virgin oil you can buy and pour into a pretty, clean bottle. Leave head room to add the herbs. Carefully place full stems of basil into the bottle of olive oil. Use a skewer or other tool to move the stems where you want them in the bottle. Fill with oil to cover all the exposed leaves and make sure to leave about 1 inch of head room in the bottle to cap or cork the bottle. Let the basil infuse the oil for a day or two then discard discard the basil. This can also be done in a mason or other jar and kept in the refrigerator for upto a week.

1. • 
     

This vinaigrette can be used as a dressing with your homegrown tomatoes and mozzarella or drizzled over your salad. I followed the recipe and used it with the grilled sea scallops.

Basil Vinaigrette  from Cooks Illustrated

MAKES ABOUT 1 CUP

INGREDIENTS

         2
 tablespoons champagne vinegar

         1
 cup packed fresh basil leaves

         3 
tablespoons minced fresh chives

         2 
medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

         2 
teaspoons sugar

         1 
teaspoon salt

         1/2
 teaspoon ground black pepper

         2/3 
cup vegetable oil

INSTRUCTIONS

Pulse vinegar, basil, chives, garlic, sugar, salt, and pepper in jar of blender until roughly chopped. With blender running, slowly drizzle in oil until emulsified, scraping down sides as necessary. 

Pesto is an age old use for basil with the pine nuts and garlic, the one below has another favorite green.... Arugula.     

Basil Arugula Pesto Oil       from Epicurious

Makes about 1 1/2 cups

Toss this delicious pesto with 1 1/2 pounds of your favorite pasta, or spread it on slices of Italian bread.

3/4 cup extra-virgin olive oil

            3 cups (loosely packed) fresh basil leaves

            1 cup (loosely packed) fresh arugula

            1/2 cup grated pecorino Romano cheese

            1/3 cup pine nuts

            2 garlic cloves, peeled

            1/2 teaspoon grated lemon peel

            2 tablespoons lukewarm water

Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

Read More http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/herbgarden/recipes/food/views/Basil-Arugula-Pesto-105175#ixzz21AWefAfU


Basil Vinegar

Vinegar infused with herbs is a great gift for those that like a variety to use in their cooking. To make

herb vinegar your need to pick your herbs, clean them and put them into the vinegar of choice. Since 

there are several types of vinegar you can mix and experiment until you get one you like. I use the 

lemon and genovese basil with white or champagne vinegar. 1 cup of herbs to 2 cups of vinegar.  
Let steep for several weeks in a sealed jar until you get the taste you like. Discard basil. 

If you have a creative way to use all the basil you have grown. Write us a comment or post it on our

facebook page Click here.

A few interesting sites on basil from the history to how to.

http://www.basilguide.com/history-of-basil.cfm

http://www.ourherbgarden.com/herb-history/basil.html