3 recipes to preserve fresh basil

+ a reveal of my next big project

This week has brought the first tease of fall with some deliciously cool mornings + evenings, which is equal parts thrilling and anxiety-inducing, because I suddenly feel like I haven’t gotten my fill of summer produce, and I’m *not ready* for summer to be over juuust yet.

I feel like a squirrel who hasn’t stashed away any nuts for winter, and I’m hustling to process + preserve all the fruits of summer to feed us this winter (think batches of tomato sauce, big jars of tomato & basil soup, pickles, blackberry jam, and basil anything – which inspired today’s recipes)!

The change in the weather (along with lots more free time now that our CSA has wrapped up for the year) has given me space to scheme up new projects and goals, which I alluded to last week, and today I’m stoked to share what I’m up to...

For some context, this new project was instigated by the fact that I’ve been itching for a quiet space to write, read, create, and ideate. In this season of motherhood, I really and truly love that I have two young kids who crave my time and attention, and I love pouring into them in these fleeting early years. AND ALSO (because two things can be true), I’m feeling totally “touched out” and creatively depleted.

All this to say, I’ve spent the past few weeks seeking out some space for myself. And at some point while working in the garden, I glanced over at our big, old red barn and realized I had an epic space right under my nose this whole time. I dropped what I was doing and scrambled up the ladder to the upper floor of the barn, and (this sounds cheesy, but it’s true) I immediately got a zip of chills up my arms.

THIS is the place.

upper level of the barn, BEFORE her glow up

At the moment, she’s a mess of dust, scrap metal, old boards, wasp nests (and a super sketchy aviary left behind from a previous owner?), but with a deep clean and some elbow grease, the second floor of our barn will be my new creative studio. I’m imagining some thrifted vintage rugs, a cool old desk, dried herbs and flowers hanging from the walls, and maybe some bistro lights criss-crossing the ceiling. Can you see it?

We’re starting to tackle the clean up early next week, so I’m hoping that by next Friday I can share some major progress with you. In the meantime, you can find me scouring Craigslist and Facebook Marketplace, in search of some pieces to start breathing new life into this space…!

Okay, your turn – what’s a project or goal that you’re scheming up right now?

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ALSO! In case you missed it, earlier this week I shared my Fall Vegetable Garden Guide, which is JAM PACKED with info and will teach you:

1. The difference between a frost and a freeze

2. Tips for using frost cover to protect your plants (including links to the exact frost cover we use on our farm)

3. Which crops are best to plant for the fall (and whether they should be direct seeded or transplanted)

4. When to plant each crop (based on the first fall frost date in your area)

5. Ideal spacing for each plant

6. My favorite varieties for each crop (including links to purchase seeds for the specific varieties... not sponsored!)

7. Additional pro tips that I’ve gained from over a decade of gardening and farming

Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and my ever-growing recipe index) to help you eat like a farmer:

• Fig, Ricotta & Arugula Pizza with Balsamic Honey Glaze from yours truly :)

• Crab & cherry tomato paste from

  Brianna Plaza
  /
  on hand | a food & drink newsletter

• Savory fruit salad from

  Hetty Lui McKinnon
  /
  To Vegetables, With Love

Keep reading for 3 foolproof recipes for preserving fresh basil – basil salt, basil butter, and frozen basil cubes – available for paid subscribers.

When I think about the very best, most aromatic, most fabulous summer herb, is it even a contest? Basil wins, every damn time.

And as summer fades into fall, NOW is the time to preserve all that fragrant basil goodness from your gardens and farmers market tables. Because come January, when summer still seems ages away, being able to cook with some basil that you preserved back in August will be the highlight of your dreary winter day.

So I’m sharing 3 super easy recipes for preserving basil – basil salt, basil butter, and frozen basil cubes. You’ll find the full recipes below, but first I’m sharing a few ideas for how to incorporate each of these recipes into your cooking:

• BASIL SALT – the supreme seasoning for thick, juicy slices of tomato! Use it like you would regular kosher salt, and it’s great for seasoning pretty much any kind of veggie or protein that needs some summer-time flavor. Or sprinkle it over a plate of olive oil for dipping warm, crusty sourdough bread. Bonus – basil salt is shelf stable and makes the sweetest gift when you put it in a cute jar.

• BASIL BUTTER – I mean, what wouldn’t be delicious with some basil butter?! Rub it on grilled corn, swirl it into a big pot of creamy polenta, slather it on toast, or freeze and cut into coins, which you put on steak/chicken/fish hot out of the oven for an instant summer sauce.

• FROZEN BASIL CUBES – this is basically a concentrated basil puree, made by blending fresh basil leaves with olive oil and freezing it in small portions. Pop a cube straight from frozen into a pot of soup, a simmering tomato sauce, or any dish that would benefit from a jolt of fresh basil flavor.

Keep reading for the full recipes (and a handy 1-page PDF for easy printing).

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Basil Salt