Talkin' Basil

Here I go again, walking out my front door for some basil from one of three verdant beauties. Basil is good in almost anything! Here I've made a simple pesto whose recipe originated from my CSA newsletter. Another easy way to use basil is in cole slaw or as a marinade ingredient. Slice yellow squash and zucchini lengthwise into 1/4"-pieces. Place them in a large bowl and add heaps of chopped basil and enough olive oil to coat each piece of squash. Toss. Let it soak for a bit and then grill.

This summer I've also discovered two interesting local-Minneapolis basil products. Check out Mrs. Meyer's Basil Dish Soap. It's a very soft scent for dishwashing. As you know, I do all my dishes by hand. Another skin-loving product, is Basil Lavender soap from Golden Sage. Use in the bath or at the hand-sink. Both companies produce many splendid products with good ingredients.

4th of July Fresh

CSA Slaw. Organic veggies & my garden herbs,

cabbage, radishes, carrots, cilantro, kohlrabi, scallions, 

parsley, basil, mayo, flax seed oil, honey, dijon mustard,

salt & pepper. Chop, chop, chop. Scoop. Stir. Serve chilled.

Spring Herbed Eggs

I've been buying fresh chicken eggs from the farm near our house. They are so wonderful that they need to be eaten as a 

main course. 

Of course they make a good cookie all the 

better. This simple recipe highlights the rich and subtle flavors of 

farm fresh eggs and lets their flavor shine. 

Spring Herbed Eggs

Start with Organic Free Range Eggs & Fresh Herbs

Beat 3 eggs.

Next, splash in some water and beat all together with a fork.

Chop 4-5 basil leaves, 4 chive sprigs and about 6 grape tomatoes in half.

Heat non-stick frying pan to medium heat. Coat with non-stick cooking spray or olive oil if you think the eggs might stick to your pan. Allow eggs to cook until solidified. When mostly cooked, sprinkle the herbs and tomatoes over the eggs. Flip half the eggs over to form a half circle or omelette shape. Allow to fully cook until tender. (optional) Sprinkle with freshly ground red, black and white peppercorns.

Serve with greens tossed in freshly squeezed lime juice and flax seed oil. Use to taste, or 1 TBS of each for every 1 1/2 cups of greens. Sprinkle with leftover herbs.

Fun for Under $5

Last summer I bought my herbs late - but this year I vowed to get my herbs early ... like a good-earth-loving-together sort of stay-at-home mama with a planner! My grocery store was selling herbs from the not too-far suburb of Prairieville. Love to support the locals, don't ya know. Well, I had so much fun with the basil that I had to get cilantro. We have had fish with HERBS three times this week (and I am talking fresh fish - no exploding microwave fish sticks), fresh organic cole slaw (a friend I used to work with drove me up the wall by calling it COLD slaw in a nasal voice - hello!) with HERBS three times this week and of course organic omega-3 enriched eggs with HERBS. The brilliant green hue of these plants just cuts straight to my passion for color each time I see them. My verdant babies sleep inside at night and are invited onto the warm and sunny front step each a.m. By the way ... letting the herbs in and out is as close as I plan to owning a pet this year, unless it is a ChiaPet.