Tag Archives: pesto

Time to Eat

In the past week or two the sheer volume and scope of food rising out of the earth has exploded. One can literally make a meal standing in the middle of the garden, picking, and eating.

Lots of what is ready in my garden never makes it into the house (the strawberries especially), but I did manage to get enough basil into my basket to makethe first batch of pesto of the season on Monday, tossing some into some cappelini and fresh sugar snap peas and freezing the rest. On Wednesday I harvested kale, cilantro, more sugar snaps, and mushrooms for a stir-fry with ginger and tofu. I have also picked six pints of strawberries this week; two went into the freezer for ice cream I’m planning to make for a special party the week after next, and the rest will go into some jam.

The mulberries are starting to come in, too, and a lot of folks have been picking them off the trees that hang heavy over the streets in my neighborhood and making pies. I picked about three cups today during my long morning walk with Caleb, and when I got home I decided I wanted to try making some scones. I modified a recipe I found for oatmeal scones, adding a touch of orange extract and using the mulberries instead of currants, and here is the result. In a few minutes I will  take a few of these next door to my neighbors.

The sugar snaps are copious and remarkably sweet this year. I love them in the pasta and stir fry, but I also love them fresh and crunchy, right off the vine.¬† That’s the experience I had in mind when I took a platter of them to a little farewell gathering this week for a friend who is moving away. I mounded some hummus in the middle of them, tossed on some kalamata olives and feta cheese, drizzled it all with olive oil, and sprinkled salt. Here’s what the platter looked like.

Enjoy this lovely day! I’m going to pick more sugar snaps.

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Filed under Feasting, Foraging, Gardening

Cilantro Mountain

What do you do with a mountain of cilantro?

First, you make pesto (with some fresh chives, mint, olive oil, toasted pine nuts, salt, pepper, and lime juice). Some of this you will freeze in an ice-cube tray.

Then you make an enormous batch of guacamole.

Then you get creative, and you swirl the cilantro pesto into some homemade bread. It works beautifully.

Yet you’re still left with half a mountain of pesto and more to come. Other ideas?

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Filed under Feasting, Putting Up