Lately, I've Been Talking to my Basil

I swear I have been trying to get my garden planted. I am finally caught up to where I should have been a few weeks ago... the peas and broccoli and greens are in the ground. I grew weary of waiting for the sun, and planted in the rain. Which wasn't that bad, Zeke and I just got soaked. Nothing a hot shower couldn't quickly resolve. 

I have not yet applied my nematodes (soil temp should be 55 degrees) or planted the cold sensitive plants like tomatoes, squash, cucumbers, herbs or basil. I've mentioned that we have to have a lot of basil around here, the current debate in the household is whether 6 plants will be sufficient. I say yes, N. says NO! I have six here, ready and waiting to nestle their rooty toes in the composty soil of our garden. 

 

I dutifully take the plants waiting to be planted out during the day, and then bring then back in at night. While performing this labor of love, I talk to them about what I plan to do with their fruits, leaves, pods, etc. Of course, I do this in a loving, appreciative way, not an insensitive murderous kind of way. I think the plants are pleased with my plans - the whole cycle of life thing is not lost on them. I have been whispering to the basil about the amazing pesto it will become and then N. found this recipe over on Palachinka. It's a worthy aspiration for any Basil plant.  

Basil Sherbet
225 g sugar
150 ml lemon juice
30 g fresh basil leaves
150 ml milk (we will use Fresh Goat Milk)
400 ml water

Boil sugar and water. Add basil leaves and lemon juice to the syrup, cook for a minute and then remove from heat, cover and let rest for 24 hours. After a day, strain the syrup, pour in milk, stir, and freeze. During the first 5-6 hours, stir sherbet every half an hour.

How does that sound for refreshing? Maybe 6 Basil Plants aren't enough after all...

Photo Credit: Me and my iPhone!