Participants will take a walk in the PYO fields to learn about the many different varieties of basil grown on the farm. Characteristics and uses of each type of basil will be emphasized. After collecting some basil, tips on many ways to use it will be explained and demonstrated (e.g., drying, freezing, making pesto) and participants will receive recipes and have an opportunity to taste some basil products. Other herbs may also be discussed.
Dominique Didier is a Professor of Biology at Millersville University with an expertise in marine biology and a passion for experimenting in the kitchen. She and her husband live on a small farm near Homefields and keep a flock of Merino sheep.