Tag: basil

How Does Your Garden Grow?

Since I had spent the past year kicking cancer’s butt, I didn’t grow as much fresh produce or herbs as I once did last summer. However, I did grow a few of my beloved San Marzano tomatoes (plants from the Carbondale Farmer’s Market,) basil, a bit of oregano and rosemary– and a lot of mint. This gave me some flavorful options: salsa, pestos, gazpacho, and more.

Above: San Marzano Tomatoes and Thai Basil

Below: Herb Pesto and a bit of Pico de Gallo sauteed with mushrooms.

So far this season, I have a little lettuce, thyme, oregano, parsley, basil cilantro, and an expanding mint patch. I still need to finsish areas for tomatoes, peppers, onions, lots of basil, and hopefully even watermelons…. and more flowers. I am a fan of edible landscape.

Mixing herbs and flowers and veggies can be a good thing. Consulting a companion planting chart might be wise if they will share soil. Essentially, some have researched the Native American practice of planting certain plants together that support each other’s growth. Tisquantum, also known by many as Squanto, acted as a lifesaving liaison to the pilgrims. Without his assistance and sharing his knowledge of companion planting and organic fertilization, food would have been much more sparse. What is referred to as the Three Sister’s Method involved planting corn, beans, and squash together for successful growth. Squanto also taught the new immigrants to plant fish with corn as natural fertilizer. People now also may use other organic material when planting such as egg shells and shrimp shells.

Above: Cayenne peppers

Below: Japanese Eggplant

Listed below are some common companion planting groupings:

Tomatoes/basil

Corn/squash/beans

Mint/peas

Onions/garlic

Garlic/roses

Some No-No’s/Plants that Don’t Play Well Together:

Dill doesn’t go by tomatoes, rosemary, sage, onions, peas

Tomatoes don’t go by corns, peas, beans, cucumbers, squash

Fennel doesn’t go with onions, parsley, asparagus, cucumbers, carrots, nasturtiums, marigolds

There are also some functional benefits to landscape gardens beyond beauty and food. Marigolds have been used for many years as a detourrant to wildlife eating gardens as well as mosquitoes when used as a border.

Below are a few plants and what they are known for repelling:

Marigolds- plant lice, mosquitoes, rabbits.

Above: Marigolds

Chrysanthemums- Ants, Japanese beetles, roaches, bed bugs, spider mites, silverfish, ticks, lice

Mint- spiders, ants, mosquitoes. (Will spread and take over an area quickly. Planters or separate patches are best.)

Below: Fresh Mint

Below: Basil-mosquitoes, houseflies

Citronella grass- mosquitoes and flying insects

Lavender-Gnats, mosquitoes

Chives-Japanese beetles

Petunias-beetles, leafhoppers, aphids, tomato worms

Above: Petunias

Bay leaves- flies, roaches

Garlic-beetles, root maggots, carrot root flies, moths,aphids

Rosemary-bugs

Above: Rosemary

I’m also a fan of repurposing or using unexpexted items as planters. A few things, usually at least tomatoes, tend to go directly into the ground when possible, but that also increases the prospects of weeds. I have previously turned old door frames and box springs into raised garden beds for more shallow-growing plants like my oregano, lettuce, and green onions.

In Southern Illinois, we are blessed to have a climate that allows us to grow many things. I am thankful for that opportunity.

Last Minute Dip

Are you searching for a tasty dip or appetizer for last minute company or a get together? This dip is only three ingredients and literally can be made in seconds. All you need is a softened brock of cream cheese or Neufchâtel cheese, a packet of Sazón, and some basil pesto.

Ingredients:

1 block of cream cheese or Neufchâtel cheese

1 packet of Sazón (found in the Latin foods isle)

1/4 cup of basil pesto

Directions:

Mix all ingredients together in a medium bowl. Adjust to taste by using more or less pesto. Serve with crackers or veggies.

Farmer’s Market Salsa Fresca with Homemade Baked Tortilla Chips

As we are heading full swing into the summer farmer’s market season here in Southern Illinois, I am sharing a staple of sorts from my house: salsa fresca. I prefer somewhat of a kicked up pico de gallo. When time allows, I prefer to bake my own tortilla chips.

Salsa Ingredients:

2 to 3 large tomatoes

2 to 3 peppers

1 large onion

handful of basil

2 garlic cloves

a pinch each of sea salt, sugar, cumin powder, smoked paprika, and chipotle powder

a dash of freshly cracked black pepper

the juice of one lime

Salsa Directions:

1. Chop the tomatoes, peppers, and onion into about 1/4 to 1/2 inch pieces.

2. Finely chop the basil and mince the garlic.

3. Add all ingredients together in bowl and mix together.

Tortilla Chip Ingredients: One bag of flour tortillas.

Tortilla Chip Directions: Cut or tear tortillas into chip size pieces. Bake at 350 degrees F on a parchment paper-lined baking sheet until they reach the desired crispness. You can also get fancy and cut them into special shapes to fit whatever theme you desire. Be creative.

Note: Cilantro and parsley work just fine too. Use as hot or as mild of peppers as you prefer. Mix it up a bit! Have fun and enjoy!

TOSI Challenge: Flat Iron Steak Sandwich & Fries

Individual flat iron steaks from Dierks Farms and fresh sourdough bread baked by Scratch Brewing Company, both of Ava, were among groceries I got this past Saturday at the Carbondale Community Farmer’s Market. This pair of ingredients seemed like a great starting point for a TOSI (Taste Of Southern Illinois) Challenge creation.

For the steaks, I used a quick marinade of Ponzu, grapeseed oil, salt, pepper and a few drops of red wine vinegar. Then I applied some Cactus Pete’s Ultimate Steak House Rub, made in Buckner, that I found at Arnold’s Market in Carbondale.

I grilled thick slices of the sourdough bread in a bit of butter on my George Foreman grill. I also grilled some onions and sweet mini pepper strips with a few shiitake mushrooms from Fly Away Family Farms of Makanda. Each side of bread was smeared with basil pesto. After grilling the steaks and allowing them to rest for the juices to redistribute, they were sliced against the grain. I added a slice of Swiss cheese for flavor.

The oven fries were pretty simple but tasty. I cut scrubbed Russett potatoes into thick fries and coated them with grapeseed oil, salt, pepper, and paprika before baking in a single layer at 450 degrees Fahrenheit for 25 minutes, turning once. For the fry dipping sauce, I mixed a bit of mayonnaise with ketchup and added some chopped fresh herbs. I used basil and parsley from my kitchen window with some dill from All Seasons Farm of Cobden. The ivrn fries were the perfect compliment to the flat iron steak sandwich.