Here’s the harvest from this past weekend – arugula & genovese basil:
We chopped them both and made a delicious salad with balsamic vinegar, extra virgin olive oil, pine nuts, coarse sea salt & pepper and finally topped with some shredded parmesan cheese (from the block with a micro-planar, not a plastic container from the fridge). It went perfectly with some maple-glazed cedar plank grilled salmon.
It is SO nice to get everything fresh from our basement. The flavors and aromas are amazing and it’s so much better than crossing our fingers and going to the store and just hoping there’s something available.
We’re almost done harvesting our 2nd arugula plant from this 2nd round of seeds, so I think we’ll be planting more soon to take it’s place. And our habaneros are full of flowers and baby peppers and at least 3 fully-grown but not quite ripe peppers. Can’t wait until those come in!