-Music Garlic
-Leningrad Garlic
-German Porcelain Garlic
-Italian Purple Stripe Garlic
-Green Beans
-Beets
-Carrots
-Cilantro
-Parsley
-Basil
-Savoy Cabbage
-Kale
-Flowers
I am still pushing for you to be eating lots and lots of basil because we have SO much of it and it is delicious. I have been making lots of pesto every week and putting it in the freezer so that I can have a taste of summer in the middle of winter. I have also been putting a bit of pesto in some mayonnaise to make a basil mayonnaise and it is so refreshing on sandwiches, grilled veggies, burgers, you name it! If you make a lot of pesto and want to freeze it, put some in a jar (enough for about 2 - 4 servings) and put enough olive oil in the jar on top of the compacted pesto to cover. This will keep it from browning. This week you can get Endeavor Farm basil and garlic and be pretty much set for your pesto!
1/2 cup pine nuts (optional, or substitute almonds)
3/4 cup olive oil
4 ounces of basil, stemmed (about 5 cups of leaves)
2-3 garlic cloves, coarsely chopped
1/2 tsp salt, or to taste
Heat a small skillet over medium heat and add pine nuts. Toast them, shaking pan, and stirring, until golden brown all over, about 3 minutes. Put pine nuts on a plate to cool.
Combine all ingredients in a food processor or blender until smooth. Use immediately or store in fridge for a week, or put in the freezer.
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