Monday, November 1, 2010
It is always interesting to me to see what is still standing at the end of my gardening season. This year it is basil, and I have discovered its versatility. Not only is it good in a tomato sauce for pasta, but the whole leaves are good on top of pizza. Yesterday I made some ratatouille and added fresh basil when the veggies were done. I've put it in meat loaf and cold pasta salad, and if I cooked more, I would have found more uses for it. I may try to dry some to use for winter.