Apologizes about not keeping up with the Blog. (As I was gently reminded last night!) It has been a couple weeks and I must admit the Winnsboro Farmer's Market is to blame! I have been sooo wonderfully busy making Sister Susan's Homemade Granola, Elderberry Syrup and Ginger Syrup, not to mention the new line of Sister Susan's Beauty Products for Cowgirls and Cowhands! Also, will have quite a few tinctures for sale at the end of September! I love being part of the Winnsboro Farmers Market. The vendors are a fun and friendly lot and the customers are excited about new products and produce....unfortunately this has been an awfully hot and dry year and no one has tomatoes!
|Sweet Basil with morning sun shining on leaves|
Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium. Okay, so has anyone ever heard of Vitamin K? According to the website MedLinePlus, Vitamin K is known as the clotting vitamin, because without it blood would not clot. Some studies suggest that it helps maintain strong bones in the elderly. Please, pass the pesto and throw a few (or maybe a handful) of those Basil leaves on my salad!In a study published in the July 2003 issue of the Journal of Microbiology Methods, essential oil of basil was even found to inhibit strains of bacteria from the genera Staphylococcus, Enterococcus and Pseudomonas, all of which are not only widespread, but now pose serious treatment difficulties because they have developed a high level of resistance to treatment with antibiotic drugs.(September 8, 2003).
I am so very happy that Basil has these healthful qualities but let's get busy and make some Pesto!
My Basic Pesto Recipe
2 c. fresh basil leaves, packed
1/4 c. grated Parmesan cheese
1/2 c. Olive Oil
3 Tbls. pine nuts, walnuts or sunflower seeds (We use sunflower seeds)
3 garlic cloves, finely minced
I use this pesto in soups and pasta dishes, and Sandra makes pita bread pizzas using the pesto as the sauce instead of a tomato based sauce.
|Off to the freezer for a 24 hour nap!|
6 Tbls. Asiago Cheese (I just use Parmesan)