pesto

  • | | |

    Nourishment

    ByElizabeth

    I am deeply grateful that I can soothe myself with food. I made basil, garlic chive pesto last summer when the garden was at its height and froze some (before adding cheese). The sourdough starter needs to be used at least a couple of times a month. I made enough dough to have a personal pizza four or five times. Finally got the crust both crunchy and chewy.

    I could mention that work is busy, I am continuing to refine and expand making reparations and seeking decency and justice, and I am participating in an on-line meditation retreat with an hour of practice at noon every day this week.

  • | |

    State of the Garden

    ByElizabeth

    Today I harvested herbs to dry (lemon balm, mint, rosemary, thyme, sage). I froze a pint of garlic chive blossoms, made a green jerk sauce, a basil-garlic chive pesto–most went into the freezer, the rest I will eat in the next week or so. I started a mint liqueur and today’s bean harvest, yielded a pint of fresh beans that I put into the freezer. And I started stringing chili peppers to dry. I found it soothing and meditative.

  • |

    State of the Garden (and Pesto)

    ByElizabeth

    What I harvested between a morning thunderstorm and starting my day’s work.  Pesto for dinner was not optional.  Along with the basil, I used leaves from the celery and some of the scallion greens, along with garlic from a friend’s garden.  Instead of pine nuts, I used a combination of hemp hearts and walnuts, which together give a similar smoothness as pine nuts, but nutritionally richer and much less expensive.

    morning harvest