We have been picking and purchasing and bartering and harvesting the most incredible bounty of produce this past week. It keeps my kitchen busy (and messy) most days, and will serves us beautifully throughout the winter.
We visited the local organic apple orchard this weekend to pick apples with friends in the warm sunshine. Those apples are destined for saucing this afternoon (and perhaps a crisp is in order to appreciate their loveliness as well).
And the pesto. Oh, the pesto! Our house smells of garlic and basil this morning after yesterday's all-day-pesto-thon. My freezer is brimming with cubes of pesto and basil puree. I made it from a variety of locally and homegrown garlic varieties, basil from a friends' farm, sunflower seeds and/or pine nuts, and olive oil. (The puree I left without nuts or garlic to include in non-pesto recipes during the winter.) For pesto I measure nothing, so each batch will be a surprise.
And in the non-culinary realm, thank you for the kind words about the gnome hat! Inspired by my post, Living Crafts Magazine has a generous offer for each of you as well! With each new subscription you will receive an additional issue – a
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Andrea who said:
you
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Karri R. who said:
love the hat! she's an adorable gnome!
Your kitchen sounds fabulous. Wish I had the kind of friends that you have! I would love to have access to that kind of great produce at a reasonable price!!
Rachel
It all sounds so yummy what you make. Oh and the smells of the kitchen that linger after are the best. Have a beautiful day.
Lori
Abbie,
It is one of the reasons weve chosen to live where we do. Fresh, organic, local food. Hooray! Thanks for the reminder to appreciate this gift.
~ Rachel
Thanks Lori! It is something that I love to make time for. So much goodness.
~ Rachel
Rachel Wolf
rachel@lusaorganics.com
http://www.LusaOrganics.com
608-356-SOAP (7627)
blogging at http://www.lusaorganics.typepad.com
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Delicious! Your kitchen sounds like mine. A week of apple and tomato sauce making then canning. Preceded by a week of pesto making and freezing. Finally, put my canner away for a rest today.
How do you make the basil/pesto cubes? I usually just freeze the basil and let it thaw during the winter months for “fresh” pesto. Thanks, as always, for sharing some inspiration!
Emmy, Sounds wonderful! I need to stretch my seasons out next year. Everyting at once has been a lot!
Blessings,
Rachel
Katie,
In my food processor I throw in olive oil, coarse salt, and garlic. I process until the garlic is fairly well chunked up, then I start packing in basil. When 1/2 of the basil is in I add the seeds, then more basil. Then with a spatula I fill ice cube trays and freeze, or blob it onto cookie sheets with a small ice cream scoop. Then when its time to use I just add the Parmesan!
Blessings,
Rachel
Thank you, Rachel!