among the weeds
2007 . 6 . 12
Elinor and I have had a tomato garden for the last two summers and we’re growing one again this year. We generally grow basil and some peppers and other things in the spaces between the tomatoes. Yesterday evening around dusk I was out weeding the garden. It was tough going – we haven’t been good about weeding lately and some grasses were taking over one end and along the edges. So I was on my knees prying up grass plants one at a time when I noticed a tiny, two-leaf basil plant trying to make it in the grass jungle. A second generation basil plant! I didn’t even know last year’s crop had gone to seed. We grew our basil from seed last year and it was really successful, making humongous plants with trunks bigger than my thumb at the base, so I guess I’m not surprised. A little later I discovered another little seedling.
I dug up huge clods of earth under and around the seedlings so I could pick out the grass as carefully as I could, trying not to damage the basil roots, then replanted the seedlings in clear, weed-free soil. Even though we have some purchased basil seedlings to add to the garden, I really hope these two little guys make it.
2007 . 6 . 15 at 10:40 am
Now you just need a plot of wheat, a cow for milk, and you could totally live off of caprese sandwiches. At least I know I could eat them for every meal during the summertime.
2007 . 6 . 15 at 2:10 pm
I’m with you except for the cheese. I’ve never liked cheese. I mean that literally: My parents have a tape recording of 3-year-old me saying, “Don’t eat cheese. It’ll make you sick.”
But tomato and basil plus olive oil are definitely a winning combination. I like slicking up garden tomatoes and sprinkling the slices with torn basil leaves, then seasoning with a generous dose of pepper and some salt. The caprese sandwich is also good in a more eastern Mediterranean style in a pita with hummus.
Here’s another good summer herb recipe:
Pour a few tablespoons of extra virgin olive oil in a small pan. Add a few sliced garlic cloves and a healthy sprinkling (a tablespoon or so) of fresh rosemary leaves. Cook on medium-low until the garlic starts to brown. Pour into a small dish and use as a dip for your bread at dinner. Goes well with a rosemary and cannellini bean soup or French onion soup.
Credit: Vegetarian Cooking for Everyone by Deborah Madison, one of the best all-purpose cookbooks we have.