Fresh Basil

Every summer I make an attempt at maintaining my own container herb garden.  I’m no expert and am still learning, but it is one of my favorite hobbies.  Once the farmers’ market opens for the season, I purchase starter plants (great for beginners).  I find that I can get a lot of good tips for growing the plants and recipes for using them from the venders themselves, so be sure to ask.  Growing your own herbs is a huge money saver if you use them often.  In my opinion, if there you grow anything yourself it should be basil.  Basil has a fresh taste that can be enjoyed in a variety of dishes using farm fresh ingredients.  It is especially the perfect companion to tomatoes.

Eating tomatoes when they are in season is a completely different experience than eating the greenhouse grown tomatoes out of season, which are picked before they are ripe, then flown to your local grocery store.  Like most produce, tomatoes are low in fat and calories. Tomatoes are high in Vitamin A and C, and a good source of potassium.  When purchasing or selecting, look for those with bright, shiny skins.  The tomato should be firm not mushy.  Only store them in the refrigerator if you cannot use them before they spoil.  If you are feeling up to it, tomato plants are hearty and grow well in containers.  You can even grow them upside down in a bucket while growing your basil on top.

A panzanella salad is an Italian bread salad that takes advantage of the tomatoes and basil combination.  It is by far one of my favorite things to eat on a hot summer day.

Ingredients:
2 ½ cups day old crusty whole wheat bread or Italian bread, torn into bit-size pieces
2 Tablespoons olive oil
salt and pepper to taste
1 large clove garlic, minced

2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
3 medium ripe tomatoes cut into wedges
¼ cup sliced red onion
3 Tablespoons shredded fresh basil
½ cup fresh mozzarella, cut into bit-size pieces

*remember to look for other local and organic products*

Directions:

1. Preheat oven to 400 degrees F

2. In a large bowl, toss together first four ingredients

3. Lay bread on a baking sheet and toast until golden (about 5 minutes)

4. While the bread is toasting, whisk together 2 tablespoons olive oil and balsamic vinegar.

5. Gently toss together the bread, tomatoes, onion, basil, and mozzarella cheese, and vinaigrette.  Let stand for 15 minutes before serving.

Enjoy!