Before my basil plants go to seed in the fall, I harvest it all for making basil pesto. It’s so easy to make a bunch at once, then freeze it in ice cube trays to enjoy it all year. When I want an instant feast, I thaw out a cube or two and add freshly grated cheese. What a great way to use up my abundant harvest of delicious, fresh, organic basil.
I’ve been gardening organically for 20+ years. I'm mostly vegetarian. I love cooking what I grow and creating recipes to incorporate whole grains, beans and seeds. In my Jacksonville home, I lower my carbon footprint with solar power, rainwater harvesting, composting, waste reduction, etc. I'm eager to do more! I launched Sustainable North Florida in 2012 as a way to donate my digital marketing skills to help promote the many sustainable events and people greening our community - and to connect with other locals who share my passion for protecting natural resources, eating healthy and living green. My vision is a more sustainable community that lovingly supports one another with knowledge and resources. Jacksonville is a great place to call home!» Read more from this author