Week 1: Basil, Mint, and Lavender
To pull this project together and ensure that we'd have plants to use in our meals, Eva and I started our planting process in early April to give the plants time to grow. As we're finishing week 1, we were successfully able to grow basil, mint, and lavender to use in our meals. When we don't have ingredients from our gardens on hand to use, our plan is to visit local farms and farmers' markets and obtain fresh produce to use in our dishes instead.
Our goals for this project are to make creative meals that we haven't made before using fresh ingredients, learn how to maintain flourishing gardens that we can sustain even after senior projects end, and support local farms and businesses for ingredients that we don't use from our own gardens.
The 2 recipes we made this week were Basil Mint Pesto Pasta and Sparkling Lavender Lemonade. The mint in the pesto really came through and the whole dish tasted super fresh. This was the first time I've made pesto using fresh mint and basil, and I will definitely be making this dish again! For the lemonade, we picked fresh lavender and steeped it, then mixed it with water, lemon juice, and honey. I really enjoyed comparing the final product with the plants that we grew ourselves.
Lavender Lemonade: https://downshiftology.com/recipes/lavender-lemonade/
Very neat, Katherine! Looking forward to seeing more.
ReplyDeleteThank you, Julia! Same to you.
DeleteThis looks delicious😋Good work! The pasta is plated very nicely.
ReplyDeleteThanks, Jackson! Food blogging is no joke.
DeleteWhat a fun and delicious project. Your photos are beautiful too. I'll be curious to hear what farmers markets you visit and enjoy most.
ReplyDeleteThank you, Aline! We're hoping to visit a wide variety of markets and farms so we'll keep you all updated :)
DeleteThanks, Jim! I would highly suggest adding mint to your next pesto dish... it really elevates the flavor.
ReplyDeleteGreat photos! I'm getting hungry...
ReplyDelete