I know it is summer time when fresh basil and yellow squash make their appearance at the farmers market. The problem I often run into whenever I buy fresh basil is their shelf life. Basil wilts, grows black spots, and molds so quickly that I find myself scrambling to use them before they go bad. Over the past few months, I have experimented with this method of storing fresh basil. The key is to treat fresh basil like flowers. Take a fresh bunch of basil, trim the ends and put it in a jar filled with water. Leave the jar of basil in room temperature with a plastic bag loosely covering the entire jar. In theory, this method should keep basil fresh for 1 to 2 weeks. When I first tried this storage method, I was disappointed to find mold growing within a few days. But in a “well, duh” moment, I realized that I should change the water as I would with flowers. After this minor tweak, the basil has been keeping fresh for a little longer, though its green vibrance will fade. I made this fresh yellow squash noodle dish to make sure that I use the basil at its peak. I added some sautéed fennel and yellow plum tomatoes for additional flavor. I loved that this dish was bursting with flavor yet light at the same time.
