the frost-blackened basil is done. luckily I made some pesto and have it stashed in the freezer to enjoy this winter, but the purslane behind it is more hardy and we can still salvage some fleshy leaves to add to salads
The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. Thanks for visiting; it makes my day to know I have readers following my kitchen adventures! —Margaret Bose-Johnson
Kitchen Frau Recipes
Find all Kitchen Frau recipes here. Many are gluten-free recipes or with gluten-free substitutes, and some recipes are also dairy, corn, and egg-free.