I made a small batch of garlic scape pesto with about half the scapes I harvested (15) and home-grown basil leaves (the basil leaves from the porch are huge!). I just pureed all of it with olive oil and salt. No cheese, no nuts. More versatile this way. I froze the surplus for future use. This pesto is so great on pasta, pizza, roasted veggies, or mixed into a pesto mayo for sandwiches …
I used up the last two home-grown butternut squash to make squash soup. As usual, I roasted the squash (with fresh herbs stuck in the cavities) cut-side down to bring out its caramelized flavor before adding it to a pot of sweated onions. I just added water and seasoning and let it simmer for 15 minutes before pureeing it. Served the soup topped with grated Parmesan and chopped (home-grown) parsley.
We went apple picking yesterday. We always go to Honey Pot Hill Orchard. It was super nice and since it was a Monday afternoon, not crowded at all. We came home with half a bushel of apples (Cortland and Mutsu only, as these are the kids’ favorites). The sandwiches we had at the orchard were delicious (I used the homemade pickled green tomatoes I made yesterday). It was baguette spread with salted butter and grainy mustard, topped with sharp cheddar, apple slices (from just harvested apples), pickled tomatoes and lettuce. So good! Sadly, I forgot to take a picture.
I went to the garden today to check in and harvested some carrots, an eggplant and some green tomatoes. The tomatoes were quick-pickled to top tomorrow’s sandwiches – I am taking my teenagers apple-picking in the afternoon and we will have cheddar/apple slices/grainy mustard/pickled green tomato sandwiches aka Farmers Lunch Sandwich (No. 9) as served by City Feed and Supply around the corner.
Not pictured: countless Caprese sandwiches, creamy cucumber salad (with sour cream dressing), Swiss chard frittata.
I roasted two sheets of tomatoes today. 250F convection oven (on bake) for 30 minutes. They were grape to cocktail size, and that was the right amount of time. I used them to top a tomato tart I made for dinner. So yummy!
The Ping Tung eggplants will be roasted and turned into a salad with goat cheese and pine nuts, and the chard will be turned into sesame chard (a riff on sesame spinach) to accompany Korean steak, served with kimchi, quick-pickled carrots and rice tomorrow. The tomatoes (together with other previously harvested ones) will be used to make a simple sliced tomato salad with basil and parsley to complement Spanish tortilla with chorizo tonight.
Yesterday’s harvest: five cucumbers, Swiss chard and basil. I had harvested two cucumbers a couple of days earlier, so I used some of them up in last night’s dinner: I made a big Greek salad and served it alongside Mediterranean steak tips (marinated with fresh herbs from the back porch) with yogurt sauce, roasted garlicky eggplant, tahini sauce and rice. That still leaves four cucumbers 🙂
First harvest of 2020: baby greens (arugula, lettuce and kale) plus cilantro from my back porch container garden. I used it to top a fried egg-sandwich made with chili-garlic mayo on homemade sourdough bread. Yum!