September brings the beginning of fall weather. Fall may not be officially here, but things in the garden are definitely starting to wrap up and sometimes there isn’t time to make big fancy meals because there is just too much to do! So this month we are looking a 2 fairly quick and easy recipes to eat with a nice side of bread and cheese.
We grew three different types of basil this year: green Genovese, dark Purple, and Holy Basil (Tulsi). The Genovese and Purple basil both have a flavor that is familiar to anyone who enjoys basil. The purple basil has the added benefit of being useful as a natural dye plant (a side part of Nerdy Girls Farm).
The Holy Basil is completely different. It comes from India and is used raw as a mild digestive, but we dry it and use it in our “Tulsi Afternoon” tea. As a tea it acts as an adaptogen, giving a slight energy boost if you need it, or a relaxing effect if that is what your body needs.
This month’s basil recipe came about when we were overloaded one year with cherry tomatoes and needed a quick side dish for a potluck. We aren’t big pesto eaters, so we combined the too many tomatoes from the garden plus the last of the basil into a lovely, tasty, quick and easy dish. Try to find a pint of mixed color tomatoes, or mix in a little of the purple basil for a colorful salad.
Subscribers this month will also receive the first of our garlic. It has finished curing and is ready for all of those late-summer, early fall dishes and we hope you enjoy putting it to use. We highly recommend the roasted garlic with a slice of sourdough from your local bread baker!
Enjoy!
