Basil is a classic pairing with tomatoes, and they share roughly the same season (which is about to end). However, this pungent herb has a varietal of potential partners, including leeks and zucchini.
Today’s recipe is from one of the customers at Oak Hill Farm’s Red Barn store, where you can buy basil and a lot more at this time of year.
“A lot of people don’t realize how much produce we have right up to the bitter end on Dec. 21,” said Gael del Mar, manager of the store. “We have more of a variety of seasonal produce now – squash, winter melons, greens and carrots and other root crops – than we had even in the summer.”
The name basil is derived from an old Greek word meaning “royal.” Now grown in many parts of the world, basil was first native to Africa and Asia, particularly India, where it was cherished as a symbol of hospitality.
Most people are familiar with sweet basil, Ocimum basilicum, but there are dozens of basils with a great diversity of flavors, scents and uses. Unless you are familiar with the others, it’s best to stick with sweet basil for the recipe below.
Look for fresh basil with vibrant, deep green leaves free from yellowing or dark spots. To prevent blackening of leaves and ensure the best flavor, add basil to both hot and cold dishes soon after cutting. Since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor.
Lore and legend seem to indicate basil has two completely different facets, to the point that you might guess it is related to the Zodiac sign of Gemini. Not so.
Over many centuries, basil has been both loved and feared. Its associations have included such polar opposites as danger and protection and life and death. Part of the lore relates to an ancient myth that consuming basil could spontaneously create scorpions that would grow in the brain. This connection persists, oddly, in basil’s link with the sign of Scorpio. On the astrological calendar, the sun is in Scorpio from Oct. 24 to Nov. 22. Could that be an omen meaning “Get cookin’”?
Makes 4 to 6 servings. (Serve hot or cold)
Ingredients:
2 small leeks, white parts only, rinsed and sliced
2 small bags or bunches basil, chopped
8-10 small green zucchini, diced
2 cups chicken broth
2 tablespoons butter
2-4 tablespoons sour cream
Optional: kalamata olives, sliced, or curry powder
Instructions:
Melt butter in a skillet, add leek slices and sauté. Gradually add the 2 cups chicken broth. Add diced zucchini and cook down. Add basil. Cook through.
Pour mixture into a blender and puree until desired consistency.
Serve with dab of sour cream.
Options: Add curry powder to broth after leeks are sautéed or sprinkle sliced kalamata olives on top with the sour cream.
