It's summer and eating fresh is never easier. If you aren't growing it then run on down to your local farmers market and buy locally grown produce. Here are some tips for harvesting and storing the excess.

Too much basil? Chop it and freeze it in ice cube trays with enough water to cover it. It won't look like fresh basil when you thaw it, but you can drop a basil ice cube into any recipe you are cooking for that fresh basil flavor. Other herbs and onions can also be frozen in this way and work well in cooking and pesto.

Many herbs can be preserved in oil. Use a mild flavored oil like extra

virgin olive oil or canola oil. Chop the herbs finely. Use about 2 cups of
chopped herbs to a c. of oil. Blend in a blender or food processor until
a thick paste forms. You can refrigerate and store for a week or two or
freeze and store in small portions for several months. Experiment with
different herb blends. Use the oil paste in cooking.

Your car makes an excellent place to dry herbs and flowers. Simply place the herbs or flowers in small bunches in brown paper bags and fold the bag over. Place the bags in your car- back seat is better than the trunk- and go about your business. The sun and heat will dry them in a few days and your car will smell good too.

If you have too many tomatoes and it's too hot to can or make sauce, freeze them to cook at a later date. Simply wash and freeze whole in a large plastic bag.

Never store tomatoes in the refrigerator. It destroys the wonderful flavor and stops any further ripening if the fruit is still green. Tomatoes should be stored at room temperature out of direct light. Ideally they should be stored so they don't touch each other. If frost threatens tomatoes can be picked at the mature green stage and they will continue to ripen. Bring them inside to a well lighted place but not in direct sunlight. When they are turning red you can then set some on a sunny window sill for tasty ripening.

If your cabbage is threatening to split and you just don't need another head of cabbage right now, give mature cabbage plants a twist. This breaks some of the root
system and hinders water transport by the plant and will delay the splitting
of the head. Cabbage can also be pulled up by the roots and hung upside down in a cool,dark place and it will stay fresh for a long time.

Cucumbers are best when they are still small, before they turn yellow. They are easy to miss in the vines and it only

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