KENTUCKY FRESH BASIL Donna Fryman, Extension Agent for Fleming County Nothing smells better than freshly chopped basil. It has a warm, spicy smell and pungent flavor, with hints of licorice and cloves. Basil is one of the most widely used herbs in the world, with over 50 different species. The most common variety is sweet basil. Other popular varieties include dwarf basil, Italian basil and lemon basil. Basil grows successfully in Kentucky in spring through the summer months. If it is grown in a pot instead of the ground, it can be brought indoors before the first frost and enjoyed for several additional months. Harvest it anytime for a fresh addition to your recipe. Basil leaves can be preserved by placing them in olive oil, but must be stored in the refrigerator. This will result in leaves that keep their essence, but turn black. Basil can also be fresh frozen, resulting in better color. It can also be dried successfully with a dehydrator. Frozen or dried basil should be used within a year. The flavor of many of our garden treats can be enhanced by adding fresh basil. It adds zest to zucchini, summer squash, eggplant, potatoes, cabbage, cauliflower and spinach. The most common use, however, is in tomato based recipes or fresh pesto. Basil is one of the easiest herbs to grow and grows well in containers or in the garden. Basil, like other herbs is best when used fresh, but can easily be dried and stored for later use. Because of their more intense, concentrated flavor, dried herbs can be substituted for fresh at a ratio of 1 to 3. So, if a recipe calls for 1 tablespoon of fresh basil you can substitute 1 teaspoon of dried basil. Home grown Kentucky tomatoes are tops! They benefit from our hot, humid summer days and nights. Tomatoes originated in South America and were spread around the world by settlers. Today, through cultivation, there are thousands of varieties of tomatoes. Sizes vary from small, grape size tomatoes to large, softball size. The most widely available varieties are classified in three groups. Cherry tomatoes are small in size and just right for snacking or adding to salads. They are usually rounded in shape, but may be slightly smaller and elongated. These are called grape tomatoes. Slicing tomatoes are what many of us think of as traditional tomatoes. They are large, round and contain many seeds. These tomatoes are well suited for a great summertime sandwich, or just eating right off the vine! Plum tomatoes are often called Italian tomatoes and are larger than cherry tomatoes and also elongated. These tomatoes contain fewer seeds and are considered “meatier”. This characteristic makes them ideal for cooking and making sauces. Try this wonderful summer creation using fresh grown Kentucky Basil and Kentucky Cherry Tomatoes! Herbed Pasta with Roasted Cherry Tomatoes Yield: 6, 1 cup servings. ½ pound whole wheat pasta 3 tablespoons olive oil 1 pint cherry tomatoes 1 medium chopped onion 4 chopped garlic cloves 1 medium chopped red bell pepper 6 tablespoons chopped fresh basil 1 teaspoon dried thyme 2 teaspoons dried oregano 1 tablespoon chopped fresh parsley ½ teaspoon salt 1 teaspoon red pepper flakes (optional) Cook pasta according to package. Preheat oven to 400°F. Score each of the cherry tomatoes with a small X. Toss the tomatoes with 1 tablespoon olive oil and roast in oven for 10-15 minutes, until they burst. Sauté onion in 2 tablespoons olive oil for 5 minutes. Add garlic and red bell peppers. Sauté for an additional 5 minutes. Add fresh and dried herbs, salt and oven roasted cherry tomatoes. Toss with drained pasta. Nutrition Analysis: 230 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 210 mg sodium, 35 g carbohydrate, 5 g fiber, 5 g sugar, 6 g protein. For more delicious recipes and information on preserving herbs or other “Kentucky Proud” fruits and vegetables, contact your local Cooperative Extension Service or visit: kentuckyproud The Cooperative Extension Service prohibits discrimination in its programs and employment on the basis of race, color, age, gender, religion, disability, and national origin.
Posted on: Thu, 18 Jul 2013 18:51:20 +0000
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