Bountiful basil

I dearly love the State Street Farmers Market in downtown Bristol. It's on the Tennessee side, but if you can make it to State Street, you can't miss it. My husband and youngest son love fresh green beans and there are no shortages at the market: greasy beans, half runners, bush beans and my husband's favorite, turkey craws.

Lately we have feasted on green beans, corn, cucumbers, yellow squash and zucchini. But two of my favorite finds this year were a beaded purple and white bracelet (look for those vendors under the permanent shelter) and basil plants. I bought two plants almost two months ago -- they were spindly little things that barely survived storms, hail and my inattention to keep them watered. Today they are towering, nearly three feet tall plants.

You can use fresh basil in any type of Italian sauce, with vegetables or sprinkled over sliced tomatoes and mozzarella for a caprese salad. I have so much basil that there is no way we can eat it all before it spoils. If you have a bumper crop of basil, dry some for later use. If you have an area with good ventilation, you can cut and hang the stalks. If you want to work a little faster, place basil leaves on a paper towel and microwave at 30 second intervals, turning them over each time, until they are dry. Store in a glass container with a lid.

Farmers markets are common in many towns today; check out what is available at your local market in the morning!