VOLUME ONE                         October 2006                                    NUMBER 10
 

  
 

Growing Basil in Containers
Mary Ellen Sweeney
 

  
 
     Basil is amazing. Just one or two plants can provide enough basil for all but the most ambitious cooks. This sweet-peppery, soft-leaved herb is delicious in salads, especially good with tomatoes, and speaks loudly of the summer garden's bounty.

     Basil seedlings are available from early spring onwards at most garden centers. You can grow your own from seed, but you will probably need to start indoors. Allow 3-4 seeds to each small peat pot filled with pro-mix type potting soil. Mist and place the pots in a warm, dim area. The seedlings are slow to develop, about 14 to 21 days. When the seedlings emerge, place the pots in good light and keep warm. Keep the pot from drying completely, but take care not to over-water (think Mediterranean) and the keep water off the leaves. When it's time for planting out—when the temperatures are around 60° F—choose the area closest to your kitchen with the best sunshine you can for your basil. Bear in mind that these are annuals, so they won't be coming inside for the winter. These herbs would be fine in among annual flowers like petunias, and they have an enticing aroma all their own, so don't hesitate to scatter the plants among your containers. Just choose companion plants for their ability to take a lot of sun and that aren't particularly thirsty. Planting basil with marigolds and salvia is a very friendly association as the marigolds tend ward off insects that might otherwise be tempted to taste the basil.

     Pinch leaves from the tops of the basil plants for using fresh during the summer. Keep the flowering parts pinched off or the plant get leggy and put its energy into producing flowers rather than the leaves you want for harvest. Basil leaves can be dried and placed in an airtight jar or just tossed in a plastic bag and kept in the freezer for freshest taste.

Reprinted with permission: BellaOnline's Container Gardening

*Vitae-Myte is an excellent source of 74 trace minerals which will ensure a proper nutrient presence. In major University study's this soil additive has been shown to be a good source of a significant amount of minerals. These trace and essential minerals are bio-incorporated into the plant's system, creating more nutritious vegetables and fruit.

Home Gro'n is an exclusive trademark of the International Institute for Health & Wellness, Inc. ©2005

 

  
 
Kosher Kooking                                    Fish                                       page 8


Mediterranean Linguine with Tuna
 

Ingredients:
3/4 Ib. dry linguine
2 Tbsp. olive oil
4 garlic cloves, minced
1/4 Tsp. red hot chili flakes
1 Tbsp. anchovy paste
28 fl. oz. chopped tomatoes
1/2 cup Kalamata olives*
1/4 cup chopped fresh basil (or 2 Tsp. dried)
2 Tsp. chopped rosemary (or 1 Tsp. dried)

1 Tsp. chopped capers
1 Tbsp. balsamic vinegar
6.5 oz. Gold Seal® Chunk Light Tuna, drained
1/4 cup chopped fresh parsley
Instructions:
* Greek style olives, usually with pits. In large pot of boiling salted water, cook linguine until tender but firm. Drain. Mean while, in large heavy-bottomed saucepan, heat oil over medium-high heat. Add garlic and chili flakes; cook, stirring, for 3  minutes. Stir in anchovy paste and tomatoes (with juice). Bring to a boil; cook, stirring frequently, for 10 minutes. Reduce heat to medium, add olives, basil, rosemary, capers, vinegar and tuna; cook 3 minutes or until heated through toss pasta with sauce. Serve on heated platter, sprinkled with parsley.
MAKES: 4-6 servings
Recipe courtesy of Gold Seal Seafoods

 
     
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