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…
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…
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…