After the blistering heat of this summer, the sudden drop in temperatures into the 40s at night was a welcome change, though it means a mad dash to harvest the last of the basil and tomatoes. We processed a couple batches of pesto today and used some of the Thai basil and some of our peppers to make our favorite Thai Basil Chicken for dinner. Tomorrow we’ll continue cutting down the basil and will freeze it into cubes to add to sauces and soups during the winter.
The tomatoes won’t last in these cool temperatures, so we’re taking them down, too, and making fried green tomatoes (recipe coming) as well as pickling them. The tomatillos actually hold up well in cold temperatures, so we’ll deal with them later. They won’t produce anymore, but the tomatillo fruits hold up well in the cold, much better than tomatoes do.
What do you do with your end of season basil and tomatoes?