Well, if your climate is anything like mine, you’ve already made your first basil harvest of the season. I learned a couple of years ago that you are supposed to harvest your basil about once a month. By harvest, I mean go out and cut it down until it’s only about 4 inches tall, leaving a few bottom leaves. It feels cruel and heartless, but your basil will respond with love and glee and by the next month with be a foot tall again ready to harvest! I usually get four good harvests from my basil: June, July, August and the final one in September.
The beauty of basil is that it keeps remarkably well in a vase on your counter or tabletop. So I just bring my harvest in and use it as I need to, and while I’m using up my vase of basil, out in my herb bed, it’s busily putting forth it’s next harvest!
And let me ask you this, is there any better predictament to be in than a fresh vase of basil on your counter sitting right next to a bowlful of plump organic heirloom tomatoes? I’ll answer that for you..no, there isn’t. I remembered seeing a basil vinaigrette in Fresh Every Day: More Great Recipes From Foster's Marketby Sara Foster, which she used on a heavenly fried green tomato salad.
This my dear friends is summer on a plate. All I did was slice the tomatoes, smoosh some goat cheese on top and drizzle with the vinaigrette. Love.
Sweet Basil Vinaigrette
- 1/2 cup balsamic vinegar
- juice of 1 lime
- 5 to 7 fresh basil leaves, cut into thin strips
- salt and fresh ground black pepper
- 1/2 cup extra virgin olive oil
Whisk together the vinegar, lime juice, basil and salt and pepper. Slowly whisk in the olive oil until it is incorporated. Can be refrigerated for up to one week.
Makes 1 cup
Today’s recipe came from: