Several dozen cherry tomatoes ripen every day. The tomato hornworms are all gone, but there's a grasshopper, and an aphid here and there that I spot sitting on a branch. The plants don't seem to suffer from them, so I'll just let them hang out. Check out how many grow on the plants and are ready to be plucked day.
This is 1 day's worth of harvesting. This day, I counted well over 100 cherry tomatoes in my basket.
Marla mentioned her friend that has tomato plants too makes tomato pies. Once the next batch of the bigger variety are ripe, I hope she'll give it a try. On the way in to work today, we discussed Basil pesto. We've got soooo much Basil that maybe we'll give that a go too. Does anyone have a good pesto recipe?
One thing I'll never plant again are carrots. They grew well, and they sure look nice, but the taste was kind of 'blah'. I tossed this last batch over the fence as I'd seen Bugs Bunny running around a few times in the last few weeks.
But either the Coyote got Bugs (wait... shouldn't that read Coyote got Roadunner?), or Bugs went to visit his cousin in Omaha over the summer holidays. Those carrots are rotting really well on our neigbour's property. To add to insult, there's always deer roaming that area looking for something green and yummy. They didn't like them either.
1 comment:
Hey guys....here is one of my favorites for basil-pesto sauce
Three Vegetable Penne with Tarragon-Basil Pesto
1 pound penne pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound thin green beans, trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.
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