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Posts tagged ‘basil’

Spreenkle #7

Keeping our herbs fresh longer.

It’s been a long time since we had a little trivia from in and around spree’s kitchen. So here’s one for you (and there’s a stack of others in the wings.)

Basil hates the cold. There’s no softening the truth of it. Turns all black and soon slimy if put in the vegetable bin of the refrigerator. If it can’t be in the sun, basil likes being out on your counter, in the warmth of your kitchen. Give the stems a fresh cut, put them in a glass of tepid water, cover them with a plastic bag or cloche and they’ll last for days and days. They may be so happy they’ll put down roots.

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If you won’t be able to use your basil up before it starts to wither, you can puree it with olive oil, spoon into ice-cube trays and freeze. Once frozen, spill them into a zipping freezer bag where they’ll be happy for ages.

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On the other hand, Cilantro (aka fresh coriander) doesn’t seem to mind the cold of the fridge. But it does still prefer its stems in water. Give the stems a fresh trim, place them in a glass of water, cover them loosely with a plastic bag and place on a shelf in your fridge. They’ll be happy for a good week. (Possibly more.) Parsley (when asked) prefers the same treatment as cilantro.  If you can’t decide what to do with all that parsley within the week – try turning it into salsa verde! So easy to make, and it’ll freshen up just about anything you drizzle it on. Sage will be happy in a refrigerated & covered glass of water too. Best to change their water every couple days.

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green salad with blueberries, kiwi & goat cheese

For at least the next several weeks we have a three-part kitchen. The refrigerator is still where it belongs, but next week will be heading to the garage. Our prep space is on a long craft table set up in the dining room in front of the window – where until recently I took photos to share with you. We have the bare necessities there – the sorts of things you’d likely find at a campsite – well, okay, maybe an RV park, minus the generator. The clean up space (and the nearest water) is in our laundry room, about 100 yards (or more) away from everything. That’s also where we keep our espresso machine, because how could we consider going camping without it?

Between the clean-up space and the prep space are some stairs. On this side of the stairs are our dogs. On the other side of the stairs, a demolition crew going in and out the front door. Separating the two, at the base of the stairs, is a dog gate that I climb over with arms full of food, cutting board, salad bowl, etc etc etc. If you had a few minutes and you’re into pratfalls, you’d get a kick out of it. I’m bringing armloads of stuff to my office to prepare a salad and then to photograph it. So as you can imagine, there are a lot of “steps” involved in preparing something around here, especially something to share with people of such enormously good taste as yourselves. A lot of “foot-steps” that is. Apart from that, we’re keepin’ it simple around these parts. Here it is another Wegetable Vednesday and the show must go on!

This morning I headed to another one of Portland’s Farmers’ Markets, and this time I brought big girl camera and cash. This market too is on Portland’s park blocks, but smaller, cozier than last week’s. And, sadly, no fiddles. But there were glorious flowers and loads of beautiful vegetables and herbs to choose from.

I’m kind of a freak for salads, so I head to the greens first. But I’m apprehended by the perfume of fresh bouquets of mint and tender pillowy leaves of basil. And the greens, half of them were shades of purple! How could I resist? Another vender was selling goat cheese. Into the basket. (See those orange beets in the photo above? Those made it home too, but didn’t make it to the salad.) What did make it into the salad: the greens & the purples, the goat cheese, mint and basil, some plump bursty blueberries – and kiwi just ripe, back  at our campsite. They got tossed into a bowl, drizzled with olive oil and (blueberry infused) balsamic. But never mind if yours isn’t blueberry flavored, any balsamic you love will do! A little salt and pepper, glorious! Took a few photos then feasted simple!

(No amounts will be specified – just wing it! Have fun! We’re camping!)

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