Tag Archives: basil

amethyst basil gin smashes | a tour at pea & posy flower farm

As I write this post and share these photos, I’m already growing thirsty for spring and summer’s appearance again. Just before the fall season swept in, with its toasty, golden hues and shorter days, I visited one of my favorite flower farms on the Western Slope, Pea & Posy, where I got to spend time with my friend and flower farmer, Calli Ferber.

As a fellow female farmer, I enjoy visiting other properties and chatting with women growers, getting a peek into their daily lives, and leaving with a little inspiration from observing their particular farming setup, learning about their environmental hurdles, and listening to their business ideas. I always leave feeling less isolated and am reminded that farming is so much more than planting seeds, dealing with weeds, or even growing incredible produce.

It’s about community and connection, both with the earth and with each other.

Calli graciously sent me home with some of her garden-fresh amethyst basil. She’d recently posted a basil gin smash on her Instagram Stories, made with amethyst basil leaves, and the cocktail’s bright, magenta-hued color caught my eye. I brought home that small bouquet of fragrant basil, grabbed a favorite gin, and immediately fashioned a version of my own.

I’ll share the recipe below. First, let’s get to know Calli a little further and dig deeper into her journey, her focused devotion to her family, her challenges that she faces farming in the high-desert, drought-prone mesa country of western Colorado, and her blossoming creative outlet, which is her flower farm.

And our shared love of gin-based cocktails, of course.

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snap pea-infused gin cocktails with basil, cucumber + mint | making adjustments + slowing down

I stood outside in my garden, atop the raised kale and Swiss chard bed, and pressed my cracked phone up to my face, eagerly asking, “Are you outside yet? Is it cloud-covered there? Can you see it, too?” It was just after 8:00PM last Friday night, and my mother and I were standing outside in our respective time zones, which differed by two hours, watching the full, Harvest Moon rise.

“My” moon was full and golden, bloated and sated with possibility, swelling with pride, as it slowly emerged from the east, over the neighboring trees. Back home in Florida, “hers” stood prominently overhead, appearing a little smaller due to its rise, less distorted by the horizon, yet regally shining its sun-reflected light on her driveway, awash on her face.

We marveled at the fact that both of us were observing the very same event, at the very same time, each witnessing differing perspectives. It made the world feel just a little smaller. We stood in silence for a moment and then said our slow goodbyes. I ended the call and sat down on the cedar beams of the raised garden. At first, all was quiet and rather hazy, but as I settled in, the stars came out of hiding, the early evening bats frenetically fluttered above, and the crickets restarted their unified song.

The evening was alive, and, at long last, so was my mind.

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watermelon + basil + cucumber + gin cocktail

Summer may be slowly approaching a close, but all of the vegetables and herbs in my garden are ripening faster and faster.  I can barely catch up with all of the weeding, watering, pruning, harvesting, preserving, and, the most wonderful part, enjoying.  To create this refreshing, gin-based, end-of-summer treat, I used fresh watermelon, cucumber, and basil from the garden.

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how to make basil pesto

Another day off, and another day that I wanted to spend catching up on a good read, hanging out with a good friend, or simply staring into the sky.  Not to be had.  At its end, the day ended up to be quite rewarding, albeit taxing, along the way!  There was so much basil in the yard and garden plot that it was almost overwhelming.  Half the day was spent catching up, over breakfast, with my boyfriend, who is as equally dedicated as I am in this gardening-cooking-preserving journey.  We planned our day, gulped a couple of cups of coffee, and set out to make the most of it, despite the fact that we really wanted to just put in a movie and zone out!
An abundance of basil at the garden plot…about double the amount awaited us at the house.

You can apply this blog post’s concept at almost any level:  cut and harvest at the peak of freshness and flavor, and m-a-x-i-m-i-z-e.  Right after clipping, we headed to Whole Foods and picked up the necessary ingredients for pesto:  olive oil and Parmigiano-Reggiano (both shredded and powdered).  We already had plenty of parsley, sea salt, and pepper at the house, so we were set.

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