Week 4 June 25th: Try Some Basil
Did you know that Basil has been scientifically proven as a beneficial companion to many veggie crops, including tomatoes?
This study published in the National Library of Medicine confirmed that tomatoes and other crops interplanted with basil had an improved “wound response” compared to tomatoes planted only along side other tomatoes. The “wound response” they refer to is how a plant defends itself against insects trying to eat it. Basically, tomatoes planted with basil are better able to defend themselves against insects and repair themselves faster when they incur damage.
Interestingly, plants sprayed with the essential oils from basil showed a similar benefit, suggesting that even having a potted basil plant near your other plants may help them defend themselves against bad bugs.
Each year, I grow my favorite 4 types of basil (lemon, sweet, thai and purple) and my favorite types of tomatoes (one small plum type and one classic slicing type). This year, I potted up the tomatoes and basil from the early season plant sale into these lovely potted companion plants:
One large pot has both 1 tomato and 4 types of basil. The other has 4 types of basil ready to befriend your tomato plant.
The type of tomato in this companion is one of my all-time favorite varieties. It has small fruits that are size-wise between a plum and a grape tomato. Their size, shape and water content make them (in my opnion) the single most versatile tomato you can grow. They are large enough to slice and put on a sandwich or burger, while still being small enough to eat fresh like a cherry tomato. They are easy to dice into fresh salsa, and meaty enough to turn into sauce.
They are super prolific, and when you have too many to eat that week, their smaller size make them easy to store in the freezer for winter soups and sauces. When there are more ripe fruits ready for picking, I put whatever I haven’t eaten from the last batch into a freezer bag whole — no processing required. Freezing them whole also makes it easier to remove the skins when you’re ready to thaw them. They just slip right out once they’ve been frozen.
Oh yea, and why 4 types of basil? Well, it doesn’t add any benefit insect-prevention-wise, but variety is the spice of life. Why have just one type of basil when you have room in your pot and your heart for four, I say. Plus, I love pesto, and having 4 types of basil let’s me make 4 types of pesto :)
If you’re subscribed to my email list, you’ve seen the mini recipe booklet I made with 4 pesto recipes tailored to the flavor profiles of each individual type of basil. You can get it delivered to your email by signing up here:
Why I love love love pesto:
It’s Easy and Versatile. Pesto is great on pasta of course, but it can be used for so much more. Spread it on toast for a quick snack or as a condiment on sandwiches. Use it on pizza as a marinara sauce alternative. It pairs well with almost any roasted vegetable for quick, easy flavor. It makes a great topping on baked or grilled fish and chicken. I love to mix a spoonful into white cheddar mac and cheese for a zing of fresh flavor anytime. It has the same life-giving effect on frozen and canned soups. Use it as a base in a vinaigrette dressing for salads. Try it with rice, veggie noodles, spaghetti squash, or fresh tomatoes and cucumbers. There are so many ways you can use pesto to give simple foods a wonderful fresh burst of flavor.
You can Save it for later. Use a tall, thin, airtight container (I use an 8oz mason jar) to minimize the amount of pesto that comes in contact with the air and add a thin layer of olive oil to the top to act as a barrier. Pesto will keep in the fridge for up to two weeks from fresh or frozen. Freezing pesto is simple and effective. We freeze it in two ways: freezer-safe 8oz mason jars and convenient "single servings" of pesto in ice cube trays.
The booklet is also filled with general tips for preparing your ingredients beforehand that apply to any type of pesto you may dream up! All you really need is leaves, nuts, garlic, cheese and oil!
Here is the full list of products available at today’s market:
Fresh Flowers
Bouquets $25/$35 featuring:
Bupleurum
Bachelor buttons
Heliopsis
Coreopsis
Feverfew
Stock
Cerinthe
Orlaya
Ammi Majus
Free Flowers for kiddos
Plants
Nasturtium (4” and 8” pots $4/$10)
Sedum (Tall and Short varieties, pink and yellow blooming, 4” and 8” pots $5/$15)
Lupine ($5 ea)
Rudbeckia ($6 ea)
Sedum potted house plants (small ceramic pot $12)
4 types of basil: purple ruffles, siam queen thai, lemon, and sweet basil (10” pots $20)
Companion Pot: 1 verona tomato + 4 types of basil (12” pots $25)
See you at Derry Homegrown at 1 West Broadway, Derry, NH from 3-7
