Nothing like the heady fragrance and taste of summer like fresh basil, even in the middle of winter. Basil is one of those herbs that absolutely will not keep it’s flavor if dried, and the best way to preserve it is in olive oil.
Roasted Tomato Pesto is easy to make and can be used on pastas, sandwiches, in soups, or as a spread. Best of all, it can be made with tomatoes you have roasted yourself, making it a great way to use leftover tomatoes from the garden.
One of the most rewarding things about summer is enjoying what you have grown. Currently my rhubarb has been harvested but there is barely a strawberry in site to make Strawberry-Rhubarb Jam. So here is my tutorial on how to enjoy your rhubarb harves
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
Making butter is totally easy, especially if you have a food processor. Raw butter won't stay fresh forever, though - so it's great to be able to freeze some for future months. What's my secret for perfect pats of frozen butter???