Food Profiles: Basil

Food Profile: Basil

A Taste of History:

With records documenting cultivation more then 5 000 years ago, basil is thought to have originated in India, before diffusing to other areas of Asia and subsequently to the rest of the world.

A member of the mint family (Lamiaceae), basil can be identified by the characteristic square and hairy stems. The many varieties boast unique and diverse flavor profiles. Although there are more than 160 known cultivars, sweet basil (Ocimum basilicum) is the most commonly used and grown. The diverse varieties of basil feature prominently in the traditional food culture in many areas around the world. Specifically Mediterranean, Italian, and Thai cuisines.

A result of its membership in the mint family, basil has long been associated and recommended for gastrointestinal complaints. Herbalists sometimes employ basils’ slight sedative properties as a combative for headaches and anxiety.

Season:          

Early summer until first cold nights of fall

Growing:

Basil is very easy to grow. It is happiest in a sunny location, settled in rich, well-drained soil. Its delicate leaves are very sensitive to cold weather, so be wary of precipitous drops in nighttime temperature. To ensure continued robust development flowers should be pinched when they emerge

How to select:

            Look for robust even and vivid looking leaves.

How to store:

Sore wrapped in damp paper towels in a closed bad in the refrigerator for around 4 days. Alternatively arranges like flowers (stem down) in a glass of water with a plastic bag over the leaves, and keep for about 1 week with regular water changes.

Dried basil lasts 6 months in a cool dark place.

Too much of a good thing?

If you are fortunate enough to boast a bumper crop of basil, it can be preserved in various ways. Some ideas are:

-Dehydrating and drying

-Freezing in ice cube trays

- Vinegar or oil infusions

- Mixed into butters

-Blending into pesto (can be stored frozen for 6 months); pulverise fresh basil, olive oil,    parmesan cheese, toasted pine nuts, garlic, sea salt, and garlic

Matches:

Basil is a welcome addition to almost any meal, cooked or raw. Crushed, sliced, minced or carefully placed as garnish, basil is particularly amenable with cheese, white beans, pasta, rice, tomatoes, and eggs, meats such as veal, lamb, fish, and poultry.  It blends well with garlic, thyme and lemon. Use it to bolster vegetables such as zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips and greens..

Substitutions:

1 tsp dried basil = 1 tbsp chopped fresh basil = 1 tbsp chopped fresh summer savory; 1 tsp dried basil = start with 1/2 tsp marjoram, oregano, thyme or tarragon then add more if necessary;

Erika Friebe

Reference:

http://www.food.com/library/basil-317?oc=linkback</a>

http://ohioline.osu.edu/hyg-fact/1000/1644.html

http://en.wikipedia.org/wiki/Basil

photo via:  http://www.rainshadoworganics.com/what-we-grow/

Basil is wonderful in almost everything it touches, so be creative. Submit some of your favorite uses and recipes for basil

Here are some of my favorites:

-A tomato & Bocconcini salad two ways, for the special occasion and for the busy weeknight

-Versatile basil vinaigrette.

Tomato & Bocconcini Salad

With arugula, basil &roasted tomato vinaigrette

This salad is at its best mid summer when arugula, basil and tomatoes are as fresh as can be had. Requiring more preparation

Via  Rebar modern Food cookbook

Vinaigrette

Yields 1 ¼ cups

1 lbs. (450 g) ripe roma tomatoes

1 bulb roasted garlic

½ cup reserved tomato juice

¼ c balsamic vinegar

Cracked pepper

Sea salt

½ c olive oil

*1/2 tsp. liquid smoke

*I never include

Salad

1 bunch arugula          

4-6 fresh ripe tomatoes

2 rounds boconchini cheese

2 tbsp. pine nuts toasted

2 sprigs fresh basil stemmed

Instructions:

Vinaigrette

1.     Roast the tomatoes:

Rub each tomato with olive oil and place on the grill or in the pan in a hot oven (400). Roast, rotating as the skins begin to pucker blacken all over. Let tomatoes cook then over a bowl to collect the juices, peel the skins and remove the seeds. Reserve ½ cup of the juices

2.     Puree the tomatoes and roasted garlic using a food processor or blender. Add in the remaining ingredients except for the olive oil and blend.

With the motor running, slowly drizzle in the olive oil. Correct seasoning to taste

Just before serving: Salad and assembly

1.     Prepare the arugula (wash, and spin). Slice the boccinchini into small rounds or half moons. Tear the basil into small pieces and slice tomatoes

2.     To assemble evenly distribute the arugula over the desired plates. Place slices of cheese over the greens, top with layers of tomatoes. Drizzle the vinaigrette and scatter with pine nuts, basil and cracked black pepper. Serve immediately, with additional dressing on the side.

Erika’s Quick Tomato & Bocconcini Salad

A straightforward rendition, for a quick starter or salad, open for experimentation.

Ingredients:

Available fresh tomatoes

Equal amount bocconcini (fresh mozzarella balls)

Handful fresh basil leaves (sweet basil variety)

Drizzles of olive oil and balsamic vinegar

Instructions:

Slice the tomatoes and bocconcini into rounds.

Layer rounds of tomatoes on the bottom of a platter, overlapping some edges. Layer the cheese on top (as though shingling). Scatter the torn basil over the top. Drizzle fist with balsamic vinegar then with olive oil.

Serve

Basil Vinaigrette

Wonderful and versatile vinaigrette. Not to be limited to greens, this is delicious on steamed or grilled new potatoes, green beans or summer squash. Test it out over the bocconcini salad or on a crusty Italian sandwich.

Via Rebar modern Food cookbook

Yields 1 ¼ c

Ingredients:

2 cloves garlic, minced

1 ½ tbsp. Dijon mustard

2 tbsp. honey

¼ c red wine vinegar

1 tbsp. balsamic vinegar

1 ½ oz. fresh basil leave

½ tsp. salt

1 ½ tsp. freshly ground pepper

1 cup extra-virgin olive oil

Directions:

Combine all ingredients except the oil in a food processor and blend. With the motor running slowly add the oil in a thin stream until the dressing becomes thick and creamy

Season to taste

Refrigerate 3 days

The Great Garden Detectives!

At this week's KidsGrow!, we had a wonderful time looking around our garden and seeing how much it has changed in the past few weeks. Carrots, broccoli, squash plants and radishes all looked nearly unrecognizable when compared to the tiny seeds they had once been. Some of the kids couldn't believe that such huge plants could have sprouted from the tiny seeds!

After checking on our garden, we all drew some pictures of what we hoped we would find in our garden; some kids hoped to find rainbows and ladybugs, others hoped for airplanes and some new friends! After we finished our drawings, we read 'Roberto: The Insect Architect' by Nina Laden, a wonderful story about a little termite who learns about the importance of believing in yourself and celebrating creativity.

Next, we all put on our thinking caps and pulled out our (imaginary) magnifying glasses as we started our scavenger hunt! All the participants got a checklist of things to look for, including; ants, beetles, rhubarb, trees, tomato plants, and butterflies, as well as some strange items, like a pig with earrings and a ken doll doing the splits! Everyone set out on a hunt for all the items on our checklists. The most important thing that everyone found, however, was the importance of working together when finding all the items on our lists. When we teamed up and looked for things together, the hunt was made much easier!

Working together to find all the items!

Is there a worm in our garden?

 After we found all the items on our checklist, we had a yummy snack of grapes and baby carrots, and watered our thirsty garden to help it grow some more! We then headed out to the field to play a few games of Magic Garden.

It was a wonderful day of games and gardening. We hope you join us next week!

Food Profiles: Garlic Scapes

Food Profile: Garlic Scapes

Garlic is a wonderful plant to include in your garden for many reasons, not the least being its economy in producing two usable crops. The first harvest is important for the plant but also culinary.  The initial stages of development are demonstrated by the apparition of curly shoots and budding flowers. These should be cut as early as possible to promote the growth of the bulb its self.  These shoot however, giving a flavor reminiscent of garlic, scallions and tender leeks, are a versatile and welcome inclusion in many dishes.

Cooking

Wash, trim woody base (if necessary), and incorporate as you would regular garlic, scallions or spring onions. Some ideas include; steaming, sauté, stir-fried, grilled in every day means. They can also be chopped and used as a condiment, infused into vinegar or pickled

Their season is short so enjoy them while you can!

Erika Friebe

Reference:

http://www.canadiangardening.com/food-and-entertaining/in-season/the-great-scape/a/30666

(Photo via https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvo3FdxMgB4NSMPfBS8Fz2dVO92WySvho1aVNXSmkanXeh8z9Uwep4klS5Q9zaa9NWtD05LlPUbZfVyJgNSFmnJGI7V-bTKGGa_BXgLpr5wNcnMytUTR-0iJteRdS0WdnAVi8IMl48qI/s1600/Garlic+scapes.jpg)

Some recipes to try:

Grilled Garlic Scape and Kale Pizza

A winning combination of kale and garlic scapes, mozzarella, tomatoes and tomatoes cooked on the grill.

Erika’s adaptations form Amy’s recipe described on her blog: (http://quietexistence.wordpress.com/2012/06/24/grilled-garlic-scape-and-kale-pizza/) and Michael Harlan Turkell’s grilled pizza dough seen on Design Sponge: (http://www.designsponge.com/2013/07/in-the-kitchen-with-michael-harlan-turkells-grilled-pizzas.html)

Dough

3 cups bread flour, or other high gluten flour

1 T salt

1 T yeast

1 – 1 1/2 cup cold water

Drizzle of oil olive to coat formed dough

Instructions:

 In the bowl of a standing mixer, combine flour, salt, and yeast

1. Using the bread hook attachment, turn the mixer on low and slowly pour in cold water until it’s incorporated into flour mixture.
2. The bottom of mixer should be clear of flour. If it isn’t add a little more water. If there’s water still sloshing around, add more flour a little at a time.
3. Mix for 5-7 minutes until the dough is smooth and elastic.
4. Cut the dough into 2 pieces and roll into balls. Put in an air-tight container and coat lightly with olive oil.
5. Chill overnight or for at least 6-8 hours.
6. Take the dough out of the fridge at least 10 minutes before you want to use it.

Prepare the dough for the grill (this also works well in a 450 degree oven)

 Lightly flour the dough so that it’s not tacky to the touch.

1. Stretch out the dough by draping it over closed fists, and gently pulling outward from the center, slowly moving out toward the edges.
2. Let the dough stretch naturally, but don’t let it get too thin.
3. Place the dough on the grill over medium heat.
4. Cook on one side until there are grill marks, and the dough feels firm to the touch.
5. Flip over, and give the dough a quick bake, just until it’s cooked through.
6. Remove crust from grill and let sit until cool to the touch.
7. Place toppings (at room temp or colder) on the crust and return the pizza to the grill over medium heat.
8. Cook until the ingredients are warmed through and the cheese is melted.
9. Transfer to a cutting board, wait a few minutes before slicing to allow cheese to set.

Toppings:
Diced fresh tomatoes (1 can of crushed tomatoes will work well also)
Mozzarella (or cheese of preference)
A bunch of garlic scapes (5-8) cut into 1 inch pieces
5 large leaves of kale, rinsed and dried, de-ribbed, cut into small pieces
A handful of fresh basil

Top your dough with the tomato/ tomato sauce and the fresh basil. Top with the kale and garlic scapes, then cover with a sprinkling of cheese.
- Slide the pizza back onto the grill and grill for about 6 minutes or until the bottom side is cooked.

New Potatoes with Garlic Scapes

Make use of the new potatoes just coming into season now

Via Martha Stewart Living, July 2012 http://www.marthastewart.com/904211/new-potatoes-garlic-scapes

Prep Time 25 minutes

Total Time 35 minutes

Serves 8

Ingredients

2 pounds new potatoes, such as Norland, scrubbed

Coarse salt and freshly ground pepper

3 cups garlic scapes, roughly chopped

1 tablespoon extra-virgin olive oil, plus more if needed

2 tablespoons salted butter, plus more if needed

Directions

1. Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
2. Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
3. Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
4. Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.