Herbal Momma's School of Domestic Arts
Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts.
This blog is a journal of family and domestic art activities that will be published in her forthcoming book,
Herbal Momma's School of Domestic Arts.

August 5, 2009

July Harvesting

The zucchini comes in fast and in abundance. I started making a family treat of Fried Zucchini, but grew tired of how slow it was going. So...I mixed the beaten eggs with the seasoned bread crumbs and cheese and added grated zucchini. Dropping spoonfuls into the hot oil. Everyone love the Zucchini Fritters, even the grand kids.
The rest of the zucchini was sliced and filled the dehydrator. We love to add dried zucchini to soups and stews in winter.



I LOVE basil, but got a little heavy handed while planting it between every tomato and pepper plants. It was over growing them. Now it was pesto time. This laundry basket is packed full of basil and must weigh over 40 pounds. What to do with it all. I didn't have time to do more than strip off the leaves and put it in the food processor with just enough olive oil for it to puree'. Then I put it into 2 cup zipper bags, placed it on cookie sheets and froze it for later. We will use this in salad dressings, pesto, soups, etc.
Basil Salad Dressing Makes 2 ½ cups
This is my favorite salad dressing of all time. It is delicious on greens with fresh or lightly steamed vegetables and leftover chicken or cottage cheese.
Serve with fresh baked bread.

1 cup olive oil
¾ cup herbal or apple cider vinegar
¼ cup honey
2 cloves garlic
1/3 cup packed, fresh basil leaves
2 tablespoons dried tomatoes
1 teaspoon Dijon mustard
Salt and pepper to taste

Mix in blender till smooth. Keeps in refrigerator for two weeks.

1 comment:

Tina- said...

wow..that is a lot of basil!