Category: What we’re growing, eating, and doing.
Fire starters
Making fire starters for chimineas.
Sunday evening–grilling out and eating local
Infused Olive Oil with Garlic, Rosemary, and Peppercorns Recipe
Winery Dinner Visit
Fabulous Salsa Verde Recipe
Freezing fresh pesto
I trimmed up my basil plants and ended up making two batches of pesto. (I used part of this recipe for the green bean recipe posted on June 15.) I have never tried freezing it but my sister assures me this works. She freezes the pesto in ice cube trays for a taste of summer later in the…
Slow roasted tomatoes and fresh green beans
I LOVE the taste of roasted tomatoes. (See “Lasagna from Scratch.”) Roasting makes the flavor much more intense. So, I wondered about REALLY slow roasting them. I just went to our mid-week farmers’ market yesterday and purchased about 3 lbs. of cherry Romas. (I have some planted in the garden, but notice I said I…
What to do with all the garlic?
Garlic-Rosemary Jelly Recipe
The Last of the Blackberries
Peach-Blackberry Cobbler with Thyme Recipe
Pine Nuts
Basic Pesto Recipe
Preserving, canning, and freezing
Last Saturday, I got up early and went to pick blackberries at a local farm. It is nearing the end of the season so I really had to work for my bounty. I was able to crawl around and I found some really huge berries that others had missed. I ended up with seven quarts. …