by CJ Katz, Publisher
Have you been on holiday and missed a few issues of Savour Life? Here are some useful links – just click on them for back issues of various columns.
It’s the peak of growing season. Whether you have a garden or frequent a Farmer’s Market, this is “busy” time. Despite the cool weather this year, the herbs in my garden are the best they’ve ever been. Maybe it’s all that rain!
I’ve been busy drying herbs this week – oregano, savoury, tarragon and sage. I washed them all three times in a sink of fresh clean water. Dried them thoroughly, tied them in bunches and hung them in a well-ventilated room.
I’ve also got loads of basil. How to best preserve them? Pesto is a great option because it freezes to well. Carlo at Italian Star Deli in Regina recommends using Grana Padano instead of the expensive Parmagiano Reggiano. Watch out for the price of pine nuts. Avoid Bulk Barn where a 1 kg bag will cost you an obscene $100! Use a decent quality extra virgin olive oil too. Here’s a recipe for Fresh Basil Pesto to get you started.
Another way to preserve basil is to freeze it in ice cube trays. Use a consistent measurement, like 1 tbsp chopped in each ice cube spot and top with water. Freeze. With consistent measurements if you need ¼ cup, you know to toss 4 cubes into your recipe.
Drying is another option although I now that fresh basil is available year round, I don’t use the dried much.
Saskatoons are also at their peak. One of my favorite ways to preserve them is to make Saskatoon-Rhubarb Jam (recipe). I got this many, many years ago out of a special edition of a Canadian Living cookbook. It was originally a Blueberry Jam recipe that I modified for Saskatoons. It’s one of my favorite ways to enjoy our provincial berry!
Enjoy the rest of the summer. See you in September.
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