Fresh Green Ingredients in the Butcher Shop

As the basil plants grow in the late summer, they begin to bolt-- forming blossoms and seed pods. These bolts are sparsely used in the kitchens becauseof their overwhelming flavor and aroma. However, we have found that when dried and applied as a coating to cured meats, it delivers an amazingly floralbasil flavor. We use the basil blossoms primarily on our lomo but integrate it into several of our cured meats. Our awesome garden team will supply uswith enough basil to use throughout the year until the next harvest season.

David Rule, Butcher