Here's the garden.
Our first big tomato is on the vine!
Flowers on the Pineapple Sage, a wonderful variety that smells just like, you guessed it, Pineapple!
And here is the Thyme in bloom.
The yellow nasturium blooms, and is delicious in my lunch salad!
The red nasturtium blooms, 
The potato plants are flowering.
The fuscia have begun their annual blooming.
And here's a giant zucchini bloom,
The red nasturtium blooms, and is also delicious in my salad!
The potato plants are flowering.
The fuscia have begun their annual blooming.
And here's a giant zucchini bloom,delicious in stir fries.
And finally the first garlic harvest!Versatile Pesto:
3/4 cup pine nuts
3 cups packed stemmed fresh basil leaves
1 and 1/2 cups olive oil
1 cup grated Parmesan cheese
4 medium garlic cloves
1) Toast pine nuts until golden brown.
2) Put all ingredients into food processor or blender or chopper. Pulse on and off rapidly until coarsely chopped. Turn off and scrape down sides of work bowl. Process sauce until smooth. Add a bit of hot water if pesto seems thick.
3) Toss with cooked pasta as soon as the pasta is drained.
4) Options:
A) Use any other kind of nut; almonds, pecans, hazel, and walnuts all work well.
B) Use other stuff instead of basil; spinach, cilantro, parsley, sundried tomatoes, and roasted red peppers with black olives all work well.
C) Try another cheeses; Romano works.
5) All pesto freeze well in icecube trays stored in plastic bags.
Enjoy!
3 cups packed stemmed fresh basil leaves
1 and 1/2 cups olive oil
1 cup grated Parmesan cheese
4 medium garlic cloves
1) Toast pine nuts until golden brown.
2) Put all ingredients into food processor or blender or chopper. Pulse on and off rapidly until coarsely chopped. Turn off and scrape down sides of work bowl. Process sauce until smooth. Add a bit of hot water if pesto seems thick.
3) Toss with cooked pasta as soon as the pasta is drained.
4) Options:
A) Use any other kind of nut; almonds, pecans, hazel, and walnuts all work well.
B) Use other stuff instead of basil; spinach, cilantro, parsley, sundried tomatoes, and roasted red peppers with black olives all work well.
C) Try another cheeses; Romano works.
5) All pesto freeze well in icecube trays stored in plastic bags.
Enjoy!
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