Basil

Quick Facts

Availability: May- August
Quantity: per plant
Use: Consumed raw or cooked
Grown:  Field
Grown by: Student Organic Farm

Planting Instructions

Find a location where it is exposed to sun for atleast 6-8 hrs/day

Make sure plants are about 12-18 inches apart

Ideal soil type is moist-well drained and contains a pH of 6-7

If planting in a pot use a large pot to keep plants from drying out

Protect plants from cold spells since it is very frost sensitive

Storage and Preparation

Short Term Storage: Fresh basil should be stored at room temperature.  Trim the ends of the stems of the basil.  Place them in a glass jar filled with cold water (much like a fresh flower bouquet). Place a plastic bag loosely (still allowing for ventilation) over the basil leaves at the top of the jar.
Long Term Storage: Basil leaves can be dried or frozen.  To dry leaves, tie in bunches and hang indoors in a well-ventilated area out of direct sunlight.  Leaves should dry in 5-10 days.  Leaves can also be dried in the oven.  Set oven temperature to lowest possible setting.  Place basil leaves on a parchment lined cookie sheet.  Place cookie sheet in the oven with the door ajar to allow ventilation.  Keep leaves in oven until brittle.  If leaves turn brown, this means that they became too hot in the drying process and will not have flavor so should be discarded.  Once leaves are dry, store them in an air tight container for up to 6 months.  Basil can be frozen easily to preserve flavor and color.  Chop basil leaves finely and combine with water making a paste.  Pour paste into ice cube trays to store. Once the cubes are frozen solid, place them in plastic bag in fridge.  Basil cubes can keep for up to 1 year.  Alternatively, combine basil with oil (olive or vegetable) in a food processor to make a paste and pour paste into ice cube trays for later use.
Preparation: Wash leaves under cool running water to remove dirt and pat dry before cooking or eating.

Pairings and Nutrition

Pairing: Basil is the most commonly used fresh herb.  Its sweet but subtle flavor goes well with a wide range of foods.  Basil pairs with tomatoes, eggplant, and zucchini.  It is the featured ingredient in a traditional pesto which goes well with breads and cheeses.  Basil is diverse in that it is utilized in many different types of cuisine such as Thai, Indian, Vietnamese, and Italian cooking.
Nutrition: Basil is very low in calories and high in vitamin K.

Basil Recipes

Spicy Thai Basil Chicken

Ingredients:

4 teaspoons canola oil, divided

1/2 cup minced shallots

1/2 cup thinly sliced red bell pepper

4 teaspoons minced fresh garlic

1 pound ground chicken

2 Thai or serrano chiles, minced

1 tablespoon fish sauce

2 teaspoons dark brown sugar

2 teaspoons lower-sodium soy sauce

1/4 teaspoon freshly ground black pepper

1 cup basil leaves

1 tablespoon fresh lime juice

4 lime wedges

Directions:

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat.

Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds.

Remove shallot mixture from pan.

Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan.

Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice.

Serve with lime wedges.

Basic Basil Pesto

Ingredients:

2 cups packed fresh basil leaves, (2-3 bunches)

1/4 cup walnut pieces, toasted

1/4 cup grated Parmigiano-Reggiano cheese

3 tablespoons extra-virgin olive oil

2 tablespoons water

1 large clove garlic, quartered

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Directions:

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Thyme

Quick Facts

Type: Herb

Availability: May

Quantity: per plant

Use: Consumed raw or cooked

Grown:  High tunnel

Grown by: Top Shelf Farm

 

Planting Instructions

Plant in an area where there is full sun exposure

Space the plants about 12-24 inches apart

Ideal soil is well-drained with a pH of about  6.0-8.0 with a ground temperature of 70 degrees fahrenheit

Most thyme is drought resistant so give a thorough water when the soil is dry

Storage and Preparation

Short Term Storage: Fresh thyme should be stored in the warmest part of the refrigerator.  Place plastic wrap very loosely (still allowing for ventilation) over the thyme and place in a door compartment in the refrigerator.
Long Term Storage: Thyme can be dried or frozen.  To dry leaves, tie in bunches and hang indoors in a well-ventilated area out of direct sunlight.  Leaves should dry in 5-10 days.  Once leaves are dry, store them in an air tight container for up to 6 months.  Thyme can be frozen easily to preserve flavor and color.  Place thyme sprigs in a plastic bag and put in the freezer. Once completely frozen, roll over sprigs in bag when rolling pin to separate leaves from the stem.  Discard stems and place leaves back in freezer.
Preparation: Wash leaves under cool running water to remove dirt and pat dry before cooking or eating.

Thyme Recipes

 

Honey and Thyme Roasted Tomatoes

Ingredients:

4 large tomatoes

1 large garlic clove, thinly sliced

Leaves from 2 large sprigs thyme

1 tbsp olive oil

2 tbsp honey

2 tbsp balsamic vinegar

1 tsp wholegrain mustard

Directions:

Heat oven to 350 degrees F. Halve the tomatoes and put them cut side up in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and sprinkle thyme leaves on top. Drizzle with the oil then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool.

To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, and mustard to make a dressing.  Drizzle over the tomatoes and sprinkle with a few more thyme leaves.

Spring Thyme Salmon

Ingredients:

1/3 cup tangerine or orange juice

1 tablespoon olive oil

1 tablespoon Thyme Leaves

1 teaspoon McCormick® Mustard, Ground

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon salt

1/4 teaspoon McCormick® Black Pepper, Ground

1 pound salmon fillet

Directions:

Mix tangerine juice, oil, thyme, ground mustard, garlic powder, salt and pepper in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 20 minutes, turning occasionally. Remove salmon from marinade. Discard any remaining marinade.

Broil 10 minutes or until fish flakes easily with fork.

 

Rosmary

QUICK FACTS

TYPE: Herb

VARIETY: Rosemary

AVAILABILITY: July- September

FLAVOR: Tea-like aroma, pine flavor

USE: Can be consumed raw or cooked

GROWN IN: Field

GROWN BY: Student Vegetable Field

PROCESSING: Washed, santitized

 

Planting Instructions

Plant in an area where there is full sun exposure

Space the plants about 2-3 feet apart

Ideal soil is well-drained with a pH of about 6.0-7.0

Water regularly, but careful not to over water because it is prone to root rot

 

STORAGE AND PREPARATION

SHORT TERM STORAGE: Store in loose plastic bag in refrigerator crisper drawer

LONG TERM STORAGE: Dehydrate. Freeze in ice cubes in water.

 

RECIPIES

Skillet Rosmary Chicken

Ingredients:

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 ounces cremini mushrooms, halved

Instructions:

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

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Rosmary Olive Oil Quick Bread with Bittersweet Chocolate

Ingredients:

3/4 cup spelt flour (or use an equal amount of all purpose flour)

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/2 teaspoon ground coriander

3 eggs

1 cup olive oil

3/4 cup milk

2 tablespoons chopped fresh rosemary

5 ounces bittersweet chocolate, chopped into 1/2-inch or smaller pieces

Rosemary sugar

Instructions

Arrange an oven rack to the middle position and heat oven to 350 degrees.

Lightly coat 4 small loaf pans (5" x 2") or one regular loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.

Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.

In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.

Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.

Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.

Bake for 25-30 minutes for small loaves; 45- 50 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.

Cool on a rack before slicing either warm or cool.

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