Over two hours of laborious basil leaf separating, but I have been smarter this year, I’ve put in sixteen servings of my new Mango and Basil Dip and my Coconut Basil Sauce sans lime. The problem with just making pesto is that you can only use it once a week without tiring of it. Maybe that’s just me, but My Lime and Lemon Basil dip will mean I can add a little fresh, tangy sweetness to any meal, the basil sauce, just the sauce, uncooked and frozen, will mean a hearty helping of spicy Thai basil when the next harvest is a long way away. I’m also using turnips as they grow, harvesting sugar snaps and sharing them around, same with the cabbages, I just want to enjoy the produce and not worry about making the best use of everything, Dear Reader. If the heatwave disappears I want to know I made the most of it and enjoyed the food grown during it.
I had to make a few changes to the vegetable cage, I had quinoa that was determined to keep growing so I cut a little hole to free it, I never really wanted it, but as it’s growing so well I had to let it go all out. We’re still in the midst of a hosepipe ban, which is funny because the car-washes are still running, the water storage system is full of leaks and there are leaks lasting months that haven’t been repaired, but, no, it was Jack using a hose in moderation! It’ll be Jack hat’d get blamed first though so I obey. I have a bin on wheels now so it isn’t so hard to get around, the soapy sink water is for decorative plants only, I’m not spoiling my edibles with that water, I’d rather rain water, but that’s not happening unless the storm in America does break the heatwave as some are predicting. Who knows? The mess of our water system means the hosepipe ban could last the year!
I’ve still got a bag of Genovese and another of Bluespice and Red Rubin basil, so, probably more pesto if I can’t think of anything else. I’m not going to complain of having too much pesto, Dear Reader, I’m just now down to the last two of last year’s harvest. If I had to say I’d advice lime over lemon, it has a stronger taste, both are similar, and the leaves are larger, but still very fiddly. The bluespice has large leaves, but sparse, but the smell of vanilla and the strong aniseed taste are great. Red Rubin is better than Dark Opal, more filled out and less leggy, but the taste is mild, if you’re using it whole it does offer a beautiful colour contrast with green basils. The Thai is second only to the Genovese in terms of productivity and harvest. I’m really pleased with this year’s selection, Dear Reader, the heat is helping each reach their full potential. If we do see a colder snap it’ll be interesting to see which can tolerate, handy for future reference to. Until later, Dear Reader, take care.