It’s so hard to keep up with basil! If you don’t keep it from flowering it gets
all bitter tasting, plus cutting basil back makes the plant grow bigger. And since I put basil in the top part of over
half of our upside down 2-liter containers, we have a lot of basil! So I had no choice but to take some time and
make a huge batch of pesto! Just look at
all that basil. And that is the biggest
bowl I own!
I used my PurpleShisho Pesto Recipe as a base, substituting basil for shisho of course and
eliminating the cheese. I would have
added some pine nuts if I had any, and I tried sunflower seeds a couple weeks
ago and it turned out great. But all I
had was basil, garlic and olive oil. I
also decided to use a blender this time, which was way easier than a mortar and
pestle and creamier. A chunkier pesto is
still awesome though, just more work. I
basically just blended the basil, added garlic and oil till I had the taste and
texture I wanted, which means super garlicky!
And I mostly harvest our Spicy Globe Basil which made for an amazing
pesto pizza!
Also here is an update on some of our 2-liter
containers. Everything is doing pretty
well, other than a couple of the tomatoes that have outgrown their
containers. And I used a natural twine
to hang some the 2-liters, which is beginning to rot out (one fell already, but
survived!). So next time I will have to
stick with the nylon macramé cord I started out using. The peppers are doing great; creating a beautiful,
spicy canopy over the bench in front of the hoop house.
And I excited about our cucumbers! I really want to make pickles this year. So we have Russian pickling cucumbers growing
down out of the containers with some dill on top. And then some massive 18 inch long Japanese slicing
cucumbers growing up out of the ground.
They are starting to get intertwined and producing a few baby cucumbers.
We’ve already had some cucumbers come
out of the hoop house so I hope these are soon to follow!
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