A Perfect Summer Day!

The original intent of our blog was to keep an electronic archive of recipes that we find year after year (rather than the manila folders jam packed in one of our drawers).  It's the same "problem" each year - once we begin to harvest, we live noses buried in cookbooks looking for the perfect recipes to use as many of our vegetables as we can.  Rotting vegetables is not an option.  We find some recipes that work, some that don't.  For example, today we are knee deep in basil and green beans.  We found an amazing recipe using both (supplemented by some items from the farmer's market).  I will always give credit where credit is deserved (today the tried and true Martha Stewart).  We also like the idea of a blog to track our gardening progress from the planning stages to the fall clean-up.

Speaking of which, the picture you see in the banner is this years sketch of our garden.  My husband, Charles, drew it with his pencils once we decided what we wanted to plant.  I LOVE it and it is to scale.  The pictures you see of the garden, the spacing and the positioning of the plants, were all planned in advance.  The work is both labor and mentally challenging and worth every minute and morsel.

Most of the labor intensive work is behind us.  A lot of the blog will be catch up.  This weekend was a little bit of maintenance and a lot of hanging by the pool.  The dinner we picked was one pot.  Only used 8 oz of green beans.  The rest we will freeze (another posting at another time).  I forgot to take a picture of dinner today, but have others to show you.  Specifically the picture of the garden picnic Charles had waiting for me when I returned home this morning.  The garden is our Eden, and the picnic he planned was heaven. 

Finally, you do not have to have a garden to enjoy these recipes or this blog.  We are not totally organic, we do not always eat healthy, but we do try to eat local.  My only thought is that as often as possible you visit your local farmers market or farm stand.  If you have the resources, maybe join your local CSA.

Pasta with Pesto, Potatoes, Green Beans
Serves 4 (but we ate the whole thing)
From "Great Food Fast.  Everyday Food from the Kitchens of Martha Stewart Living"

2 waxy potatoes - about 8oz (we got fresh from farmers market so we did not peel)
course salt and fresh ground pepper
8oz Cavatappi (or something similar)
8oz Green Beans trimmed and halved
1/2 cup pesto (recipe to follow)

1.  Cut potatoes into one inch cubes.  Place in large pot of water and bring to boil.

2.  Add one tablespoon salt and the pasta.  Return to boil and cook for 2 minutes.

3.  Add green beans and return to boil.  Cook until vegetables are tender and until the pasta is al dente. 

4.  Drain and toss with pesto.   Season with salt and pepper.  Serve warm or at room temperature.

Pesto

1/2 cup toasted pine nuts
4 cups fresh basil loosely packed
1/2 cup finely grated cheese (we use pecorino romano)
1 clove garlic (we got fresh from the farmers market)
Salt/Pepper
1/2 cup EVOO

Combine everything except EVOO in food processor.  Process until finely chopped.  With machine running, drizzle in oil.  Season to taste. 



The Garden - by Charles Herndon



Perfect