pesto pesto

It was definitely time to do a basil harvest - I didn't want to let that plant flower! (or it might make the basil bitter). Kitty helped.



Pesto (adapted from Molly Wizenberg's A Homemade Life)

place two cups of tightly packed basil leaves in a plastic bag. remove air and seal well. pound with a rolling pin to bruise the leaves and release the flavors.

put basil, 1/2 cup olive oil, 3 tablespoons pine nuts, 2 medium garlic cloves (minced or smashed) and 1/2 teaspoon salt in a food processor. Process until smooth, using a spatula to scrape down the sides.

pour into a bowl, and add 1/2 cup grated parmigiano-reggiano cheese.

the first beet harvest

I figured since 60 days had come to pass, I might as well harvest the beets, even though no large root ever grew.



This was the largest beet that I found. They say that the roots may not grow if the beets are over-crowded (and no, I never thinned mine), or if the dirt does not allow for the roots to expand easily.



Though if it just the leaves you are going for, then no worries! This salad consists of beet greens, garlic cheese curds from the farmers market, and red onions and chives with a mixed vinegar, olive oil, and agave nectar dressing.



And these we'll enjoy with dinner. I cooked them as my sister does, with some red pepper flakes and garlic, as well as a little bit of vinegar and some salt.

Does anyone have any tips for me as I plant my second go around of beets? How thin, when to thin, etc?  Wishing you a pleasant and relaxing weekend!

fried squash blossoms

Tonight I quickly fried up these two squash blossoms that were blooming on the balcony. And, man, were they good! I tried my hardest to save one for Jesse, but then somehow it went straight into my mouth and down, down to my stomach. I had nothing to do with it, I swear!

Fried squash blossoms are so fresh and light and yummy and delicious, I could eat a trillion of them. Hear that squash plant? I am counting on you to fulfill these needs of mine! (or else, I will see if perhaps a vendor is selling some tomorrow at the Michelle Obama's farmers' market that is so conveniently set-up right near my office every Thursday in the spring, summer, and fall.)

But in all seriousness - here is how I make them:

1. Gently open the squash blossoms to make sure there aren't any critters in there (you'd be surprised. I once found a slug in one!)
2. Cut soft cheese into a small chunk big enough to fit within the blossom (any soft cheese will do, or even hard cheese, no worries about that part.)
3. Place the cheese in the middle of the blossom, and wrap the petals around the cheese to hold it in place.
4. Heat oil in a small pan to perhaps a half an inch or less.
5. Mix equal parts flour and water.
6. Dip the flour blossoms into the batter to coat.
7. Fry the blossoms, flipping them over after just a few seconds. They take almost no time at all to cook.
8. Enjoy!

flowering

The yellow squash is flowering.



And so are the cucumbers. Findings these treasures makes me smile.

fresh salad

Pictured here is a tomato, mozarella, and basil salad, with black Hawaiian sea salt (from our vacation there in January).  I used the two types of basil growing in the garden, the big sweet kind, and the small kind (I am a super technical person, you can tell!)

Today it has been so nice here - we went on a long bike ride on the Mount Vernon Trail, where I smelled the sweet scent of honeysuckle so many times.  But, when I checked, there were no honey beads yet!  You know, the sweet nectar on the stamen when you pull it out of the flower?  Maybe later in the summer.

Tonight we will feast on the most awesomest lobster rolls at Hank's Oyster Bar (swoon) followed by some delicious frozen custard at the Dairy Godmother (roll me home please.)

Then tomorrow we'll play a game of miniature golf, and then see a play at the Little Theater of Alexandria. 

Oh, Old Town, Alexandria, I love you so!!

mint ice cream

With all of the crazy amounts of mint that's growing in the garden, I had to think fast - what other mint recipes could I make?  Then I found an ice cream recipe that required three packed cups of the stuff.  Perfect!  This is a fabulous recipe, super creamy.  And, it didn't turn rock hard in the freezer, which always seems to happen when I make ice cream. 

But wouldn't you know, in the past week, the mint has grown so much you would have never guessed that any had been picked! I guess another batch of ice cream is forthcoming.

Pictured here with homemade pistachio/cranberry nougat, courtesy of The Craft of Baking, a truly awesome cook book.

in the garden

When I came back from San Antonio, I was greeted with a very different garden than I had left only a week ago. I mean, my lord things had sprouted up! I had asked Jesse to overly water everything before he stepped on the plane on Wednesday, and that might have had something to do with it. (although that also might have had something to do with why there were a number of mushrooms in the mint container. yuck!! That one is getting aired out in the sun for a few days.)

Here are a few tid-bits that stuck out to me:



Can you sort out this mess? Because I don't think that I can. This is a tangle of cucumbers, sugar snap peas, and edamame. Well, it looks happy, so I'll let it do its thing.



When I saw these little yellow squash buds, all I could think was - can't wait for squash blossoms! Oh, how I love to fry up those tender orange flowers, with a creamy white cheese wrapped inside ...



Pretty soon, I will harvest these beets. How lovely it will be to serve a beet green salad and cooked beets for dinner. Yum!



This bean vine was non-existent only one week ago. Goodness it is a determined little thing, isn't it?



And the strawberry plant has sprouted this long vine, perhaps three feet long, intruding into the yellow pepper plant space.



And, lastly , my ... watermelon plant!! Yep, that is right. Only I am crazy enough to try and grow watermelons on my balcony. I hear you can train them up a tomato cage. We shall see!

More later. But I am so curious, what you are you guys growing in your gardens right now?