So, in spite of rain all day and temperatures in the 30s F, I went out and cut all the plants. That’s the giant pile of cut basil on an overflowing Rubbermaid tub and assorted cut off pepper plants nearby. The rest of the day was getting basil leaves off the stems. The basil stems were so big I had to use the loppers to cut them at the base.3608 grams of basil leaves. This is 7.95 pounds. Yes, we did tare the tub weight. Yes, it is a lot of basil. No, I don’t even know what’s going to happen. LeafhopperTrue bug nymphJumping spiderPraying mantisWe had several little friends come in on the basil. All were released back into the shelter of adjacent plants outside.
Credit for fancy salad to Paula. The Chef made the bacon cheese chicken rounds and sautéed veggies. All of us and our guest rolled out potato gnocchi. The potato gnocchi is topped with pesto made with garden basil. the sunflowers are the ones from the garden from two days ago. Our guest brought this exquisite chocolate flourless cake topped with chocolate ganache. Paula added the edible flower of Texas mallow. (It tastes… like a plant haha.). The cake was DIVINE.
I got very behind on the garden and the blog the last few weeks with my household humans on a trip. The cats said they needed feeding and it just kept happening! The long skinny peppers in the colander are Corbaci peppers. The upper left conical red one is an Apple Pepper (I assume it’s named for the shape). The lower left orange one was California Wonder bell. The lower right brown one is a Chocolate Bell. Some peppers, like these apple peppers, were at a stage where I’ve just extracted their seeds to save. Mom made a delicious dish of veggies, pasta, and beans for dinner during her and Dad’s visit! From the garden, it had apple peppers and California Wonder peppers (both sweet bell-ish types) in it, as well as fresh basil and oregano.