We are in the middle of a long hot summer. Bats, baby turtles are dying. Not joking. On one day the records were broken, and then we went and broke them again the next day. The cycle is of 4-5 days in the high 30’s (deg C or 95 F+), followed by a 1-2 days in the low to mid 30’s – whereupon it feels positively nippy; and then it repeats. Last weekend, it got to 45 deg C (113 F). It has been horrendous. My garden hates it. I’ve had to rig up shadecloth over the tomatoes; but every time a flower on my random curcubit opens, it keels over and the flower falls off the stem. So it is still a mystery plant.
756 g tomatoes, 200g basil
They look pretty; but the taste, not so much. I tried to harvest them in the early morning, such that it was close to 24 hours since I had watered them. I originally picked them to give to a colleague who had been inspired by my tales of sugo making from the last batch, but she wasn’t at work on the friday. So.
My friend is a member of a community garden, and posted photos of her harvesting this amazing looking genovese basil. My basil is a tough mediterranean type that survives winter frosts, but is less green and leafy. It is always in flower, and I can’t bear to cut it back because the bees love it so much. I swapped a 500g jar of honey for the basil.
So I turned the tomatoes and basil into fresh tomato and basil pasta for dinner (using fresh pasta from the markets), and enough for lunch the next day. I didn’t have any balsamic vinegar, so I used a combo of apple cider vinegar and guava vinegar.
The next 100g or so of basil I turned into fresh pesto, with pine nuts and a little lemon juice to try and keep the vibrant green colour.
Not mine, my neighbour’s. He was cutting back his curry leaf plant, and offered me some cuttings. I tried to plant them – but I mentioned this stinking hot weather, right? They didn’t take. So I am currently drying them for later use. They have (to me) an unusual peppery herbaceous taste. I’ve used some leaves to flavour kombucha, as well as make a “curry leaf pesto”. It’s got that peppery taste!