20th Harvest Week <> Sept. 20 - 26, 1999

Hot basil tip! If you want fresh basil for cooking with, but it doesn't seem to last until you're ready to use it, try this: Pluck basil leaves from stalks, discard stalks and chop leaves (easiest way to do this is to 'stack' them first). Put the chopped basil into an ice cube tray (about 1 tbsp. per cube) and add just enough water to each 'cubicle' to cover the basil. Freeze. Pop cubes out and store in a ziplock bag in your freezer. Whenever you need basil for a sauce, simply toss a cube or 2 or 3 into whatever you're making. The water is inconsequential and will cook away as your sauce cooks.

Dijon-Herb Roasted Potatoes
Makes approximately 4 servings

about 2 lbs. potatoes
5 tbsp. dijon mustard
2 tbsp. olive oil
1 -2 cloves garlic, chopped
1/2 tsp. italian seasoning (feel free to substitute some combo of your own making, such as basil, oregano, rosemary, thyme, sage...)

Mix all ingredients except potatoes in a medium bowl. Scrub potatoes (can leave whole if small) and then toss with mustard mixture in bowl. Turn them out into a shallow baking sheet and sprinkle with salt & pepper. Bake at 425 degrees for 35 to 40 minutes until potatoes are fork tender, stirring occasionally.

Apples and Cucumbers??
(its a reeely simple salad)
Serves 2

1 large cucumber, peeled, cut length-wise, then sliced
2 small apples, cored, peeled, halved verticallly & sliced (into half-rings)
about 1 tbsp. ea. cider vinegar & water
a sprinkling of salt

Combine everything & toss. Then eat.

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