What are you eating from your garden today?

@GWN

I have a lot of basil as well and we use it ALL year round. have made so pesto out of some and must not be doing something right as my wife has to put in more olive oil when she uses it, like with pasta. Off the top of my head I use 2-3 cups basil, 3 cloves garlic, pie nuts, and 1/4 cup olive oil..and some cheddar cheese. I hold back on the olive oil as I am afraid it will not freeze properly. Does it matter how much olive oil you put in? I need a GOOD recipe for simple basil pesto.

Now my wife tried freezing basil and it just turned black!!! So must have done something wrong.

when I'm getting ready to freeze basil all I do is stuff as much basil as I can into the food processor. Pulse a few times and add enough oil to make it smooth as it runs in the food processor on full. I used a pound of the basil leaves and less than quarter cup of oil, roughly. Blend until smooth as you want it then spoon into ice cube trays. After the cubes are froze them put them in a plastic bag. The basil get darker but that's okay.

I do something similar to camprn. Only difference is that I put it into sandwich bags and squish them flat and thin enough that I can break off what I need later with out too much trouble. The black is from exposure to air, it doesn't harm the flavor. The bags protect it well from air so it stays green.

camprn wrote:when I'm getting ready to freeze basil all I do is stuff as much basil as I can into the food processor. Pulse a few times and add enough oil to make it smooth as it runs in the food processor on full. I used a pound of the basil leaves and less than quarter cup of oil, roughly. Blend until smooth as you want it then spoon into ice cube trays. After the cubes are froze them put them in a plastic bag. The basil get darker but that's okay.

Do you just use basil and oil in your pesto? I made some today as well and spooned them in ice trays as you did.

littlesapphire those purple podded pole beans are so pretty!!

where did you get the seeds?.....i went looking for them last night at Territorial seed company and Baker creek and couldnt find them .....really would love to try them next year....

we have purple bush beans growing now and really love the taste and they are doing well.....but...next year i want to try and have as much heirlooms that i can

added: found them on Baker creek!....not sure how i missed them last night

hugs
rose

floyd1440 wrote:

camprn wrote:when I'm getting ready to freeze basil all I do is stuff as much basil as I can into the food processor. Pulse a few times and add enough oil to make it smooth as it runs in the food processor on full. I used a pound of the basil leaves and less than quarter cup of oil, roughly. Blend until smooth as you want it then spoon into ice cube trays. After the cubes are froze them put them in a plastic bag. The basil get darker but that's okay.

Do you just use basil and oil in your pesto? I made some today as well and spooned them in ice trays as you did.

I used to make the full pesto with the garlic and cheese and nuts before I froze it. But I decided if I want pesto, I can add those things later and the way I preserve the basil and oil now, I can just pull out a cube and toss it into soup, sauces or make pesto.

We've been eating pickled tomato/cucumber/onion salads, 3 bean salad, melted tomato & cheese sandwiches, veggie omlettes, lots of stir fried, raw, sauteed & roasted veggies.

This mornings pickins':


CC

Tomato, aubergine, beans, onion, garlic, basil and rosemary surprise is for supper.

Sweet corn

even with a low germination rate do to birds, squirrels, or rats

having to replant at least half of our corn.....we worried...

would we have enough summer to get our corn??.....how will this effect the polination of the corn??

We posted our concern here on the board and someone said ....*dont worry it will be fine*

then while we were away with our son at the hospital for a couple of days.....an attack from racoons or rats or some other critter knocked some stalks down .....we supported them back up with some stakes.....in hopes we could still maybe get a few ears of corn......

the ears started to get fat and the silks started to dry up

we thought yippeee we are in the clear.....

until.....

we went out and found that the nice drying silks were gone

we think birds decided to use them for their winter nesting...... ...they only took the brown drying ones....the other silks from the younger corn they didnt touch

we didnt give up on our corn....we hoped that the corn silks had been polinated enough to develope the corn

we waited to see if the corn with out their dry silks would continue to plump up.....well....

last night we decided to take a peak and with such delight we found perfect sweet corn for our dinner!!

you can see that the silks on top are gone





hugs
rose.....

Yum! That's some mighty good looking corn, it's making my mouth water just looking at it!

I've just started planting my corn, hoping mine looks as good!

I picked my first leek the other day and made a spinach, feta and leek quiche.

Rose
Corn and the entire meal looks fantastic. Congratulations bet it was delicious too.

yes it was yummy!!

the steak was a treat too....found it at the bottom of the freezer

we have really cut down on how much meat we eat.....so last night dinner was such a treat with BBQ steak and corn :drunken:

tonight we had Spaghetti from the garden made from our
home grown tomatoes :

2- one pounder yellow rainbows, 1 med size red rainbow and a few small super itialin paste with fresh home grown herbs

the color was so pretty!!....the sauce is/was amazing im eating it now

hugs
rose

M-Mm-Good!

CC....your picture is so cute!!

hugs
rose

LOL LLM!!

love your smilies!
hugs
rose

The barbecue smiley is located in the 4th row of emoticons but it's not labeled as such. So if you click on the 2 additional invisible rows under Smilies 3 you will find more cuties to choose from.

Rose, that looks outstanding and I hope your son is ok.

Tonight's dinner will feature a salad made of spinach, baby Asian greens, and beet greens.

Anyone fancy coming to Sunday lunch ? ( think this is the correct picture for yesterday )



From the garden :-
Roast parsnip , roast potatoes , one 17 inch long green bean. 1/3 of a carrot , broccolli

From the shop :-
Turkey roll , yorkshire puddings ( we cheated this time round ) plus knife & fork gravy .

OMG...POPOVERS! Haven't had those since my British GG passed away...



That dinner looks fab, Plantoid. I can almost smell it!
CC

plantoid wrote:Anyone fancy coming to Sunday lunch ? ( think this is the correct picture for yesterday )



From the garden :-
Roast parsnip , roast potatoes , one 17 inch long green bean. 1/3 of a carrot , broccolli

From the shop :-
Turkey roll , yorkshire puddings ( we cheated this time round ) plus knife & fork gravy .

I am drooling over this as I am waiting for my spaghetti sauce to finish thawing (frozen from last year's crop) to put on the spaghetti squash given to me from a friend's garden!

GG

All the ingredients for Ratatouille, that's what's for dinner. Includes: tomatoes, onion, Bavarian Purple garlic, bell and long Italian peppers, tromboncino squash, Japanese eggplants, basil. Ooops, sorry, the oregano isn't from the garden, but the rest is. BTW, leftover ratatouille is great heated with a bit more tomato and basil and served over a good pasta with shaved Parmasian cheese. Nonna

It's also great to water say half a cup down a bit with an egg cup or two of water and simmer your green runner beans or green/yellow dwarf french beans in an open pan till it starts to thicken up again , 6 min max cooking time .

yum!!.....it all looks and sounds so good!!

congrats on the harvest!!

nothing is better then eating food you grew your self

we are having corn again tonight!!.....even though the wind blew it down yesterday and we found ants corralling aphids today....we are still enjoying a harvest of corn

hugs
rose