- Curly Kale
- Tomatoes
- Lemon Cucumbers (Looks like Lemons, is a Cucumber)
- Alexandra Heirloom Zucchini (is what that big ugly thing from last week was)
- Mixed Potatoes (Red, White & Blue)
- Eggplant (long and thin)
- Chives
- Lemon Basil
- Lime Basil
So we're in the swing of Zucchini season, which is nice because it adds well to most basic dishes disappearing into the background but adding some texture and fiber where needed. Also fun are the Mixed Potatoes, which will sit until I am ready to use them. Everything else. I mean useful, but nothing really screaming USE ME. My only problem is that Lemon Basil and Lime Basil don't exactly stay. They tend to go bad immediately. I knew I needed to do something with them to capture those truly amazing basils but I wasn't really sure what. Until I remembered something I had consumed in a fancy rooftop bar in washington DC... Infused Liquors. I remember the bartender talking me up about his own PERSONAL infusions as he served me a cucumber gin martini. It was delicious. The flavor breaking highlighting the gin. And so I thought, if you can do that with cucumbers, could you do it with herbs? Could I infuse The Husband's booze of choice, gin, with the basils and make my own unique PERSONAL infusion.
