GOOD TASTE: Caprese Crostini Skewers

If you’re a regular here at homework, you know I’ve been on a tomato, basil kick lately. But I think these by far are my favorite.

GOOD TASTE: Tomato, Mozzarella and Basil Salt

Summer may be winding down on the calendar but here in Southern California it’s just heating up. My tomatoes are just turning red and I’m starting to enjoy the crop.

THE DIRT: Preserving your bumper crop of basil

Did you plant basil this year? I love it. It’s so fun to just snip a bit off and instantly add flavor to your dish. But the basil grows so fast and there’s no way I can use it that quickly. I did a little research and wanted to try a way to preserve my fresh basil. There are loads of options. You can make basil oil, you can freeze small amounts of basil in oil or butter, you can blanch it or you can make basil salt. I was intrigued!