So here is the garden at the end of June. I just learned how to use my panoramic feature on my iphone camera.
We have been eating lettuce for the last couple of months, spinach is all done and in the freezer. Now we are eating the thinnings of Swiss chard, Asian greens, and baby beet greens. Nothing better than a stir fry of mixed greens in olive oil and garlic scapes topped with a fried egg.
Of course there is always some timely garden chore that must be done. This time it was the garlic scapes to be cut so there will be lovely heads of garlic to dig up at the end of the month. So I made a delicious garlic scape pesto for the freezer with still lots of scapes to share. This recipe just about fills two ice cube trays.
Garlic Scape Pesto
large handful of basil and Italian parsley
2 cups of chopped garlic scapes
1/4 cup pignolis
good squeeze of fresh lemon
1 cup of olive oil
1 cup grated parmesan cheese
Put first 4 ingredients into the food processor, adding the olive oil as it is processing. Add the parmesan at the end. Some say to leave the cheese out for freezing, but I never do and always have had good results. Serve over pasta with more cheese and toasted pignolis.
This is an unusual year for us, because just as everything is bursting and blooming with the long days and warm sun, we are leaving for two weeks. I have no idea what everything will look like when we return. In anticipation, I have planted more greens and beans and there is still plenty of time to plant to again. But I won’t worry about any of this while we are dining in Paris tomorrow night.