By Nina Berryman
Another casualty of the wet summer we have been having: the basil. Okay, “casualty” might be too strong a word...it’s not dead, at least not yet. At first glance the basil still looks fine. But upon closer inspection many of the leaves are starting to yellow. Upon further inspection, there is a white fuzzy layer on the underside of most of the leaves. All signs point to… Basil Downy Mildew!
Just like the late blight, which is affecting our tomatoes, downy mildew thrives in wet, cloudy conditions which have been so common this summer. Basil downy mildew was first reported in the US in October of 2007. It reached the Northeast for the first time last year. It has been reported in various countries in Europe, Africa and Asia over the last 10 years or so. Prior to the turn of the millennium though, it had only been reported in Uganda and that was in 1933.
UV-rays can kill the spores of this fungus, but we haven’t had too many sunny days in the last few months. The spores travel by wind and then get deposited on plants by rain. I found one source that said there are no fungicides that can be used against it, and one source that said there are only a few.
One of the other Weavers Way Farm sites (at the Awbury Arboretum) also has the fungus. It was noticed there about one week before it was noticed at Saul. Late blight on the tomatoes also showed up at the other site about one week before it did at Saul. Perhaps because of our higher elevation, or because our site has fewer trees and more wind, there seems to be about a one week delay in disease outbreaks. The farmers at the other site stopped harvesting basil for a couple of weeks and have reported that it seems to be coming back. We will try the same tactic at Saul and hopefully the basil will bounce back. Keep your fingers crossed! Hopefully you all made some pesto and put it in the freezer already!
Sources:
Cornell University, Cornell Horticulture:
http://www.hort.cornell.edu/department/Facilities/lihrec/vegpath/photos/downymildew_basil.htm
Cornell Univeristy, Vegetable MD On line: http://vegetablemdonline.ppath.cornell.edu/NewsArticles/BasilDowny.html
Showing posts with label newsletter 16. Show all posts
Showing posts with label newsletter 16. Show all posts
Wednesday, February 17, 2010
Jalepeno Poppers
• 12 ounces cream cheese, softened
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 12 ounces jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 quarts oil for frying
1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Source: www.allrecipes.com
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 12 ounces jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 quarts oil for frying
1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Source: www.allrecipes.com
Potato Leek Soup
• 2 lbs. potatoes
• 1 lb. leeks, washed and chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 5 cups chicken stock or broth
• 1/2 cup milk
• 4 tablespoons butter
• 2 tablespoons chopped flat leaf parsley
• salt and pepper
• 6 tablespoons cream or half-and-half
• 1/2 cup shredded cheddar cheese or chives
Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.
Add the chicken stock or broth, 1/2 cup milk, salt and pepper. reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.
Mash the potatos and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. make sure the soup has cooled for 15 minutes before putting it into a food processor.
When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.
Serves 6.
Source: www.cooks.com
• 1 lb. leeks, washed and chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 5 cups chicken stock or broth
• 1/2 cup milk
• 4 tablespoons butter
• 2 tablespoons chopped flat leaf parsley
• salt and pepper
• 6 tablespoons cream or half-and-half
• 1/2 cup shredded cheddar cheese or chives
Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.
Add the chicken stock or broth, 1/2 cup milk, salt and pepper. reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.
Mash the potatos and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. make sure the soup has cooled for 15 minutes before putting it into a food processor.
When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.
Serves 6.
Source: www.cooks.com
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