Category Archives: Cooking

Super Easy At-Home Noodles with Peanut Sauce

Always love a good vegetarian recipe with stuff that might actually already be in my pantry. Check out Kirstie’s take on noodles with peanut sauce. –Shelley

Super Easy At-Home Noodles with Peanut Sauce.via Super Easy At-Home Noodles with Peanut Sauce.

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Harvest Minestrone Soup

Harvest Minestrone Soup

A good pot of soup, thrown together from a harvest of fall vegetables and herbs. In my last post, I promised a recipe. Here is how I created my tomato, veggie, and herb minestrone soup yesterday.

Mix together the following:

1 quart of quartered fresh tomatoes and juice or stewed tomatoes
1 cup of diced onion
cloves of one garlic, minced
3/4 cup chopped celery
3/4 cup chopped Italian parsley
1/2 medium radicchio chopped
1/2 cup chopped mixed garden herbs: oregano, thyme, sage, marjoram, savory, etc.
1 medium zucchini, sliced
2 tsp salt
1 can of light or dark red kidney beans, not drained
optional: pepper to taste
optional: throw in one chili pepper whole

Add water to almost cover if the tomato juice isn’t quite there. Heat to boiling over medium-high heat, reduce heat and simmer, covered until veggies are tender.

I was quite impressed by the flavor of this soup without having to add any vegetable bouillon, but save any leaves or onion tops, etc. for a future soup stock. This soup was delish sprinkled with a little bit of feta cheese.

We Are All Blemished: Lessons from Canning Tomatoes

Big Pot of Tomatoes

Big Pot of Tomatoes

A First Thought

Dear Reader:

‘Tis the season for harvesting and preparing for the long months ahead when fresh produce in our gardens is only a sweet memory. Since my tomato plants do not produce much more than garnishes for a few late-summer salads, I trucked on over to nearby Porter, Maine for a bushel of canning ‘matoes f0r $15. Honestly, I’m not sure I could ever grow that many tomatoes for that price, so I consider this a great bargain. A couple days later–up to my elbows in skins and seeds and juice and pulp, listening to Windham Hill Christmas c.d.’s (yes, a guilty pleasure of mine come fall before the craziness of the real holiday zaps all the fun out of it), and putting up stewed tomatoes–a realization struck:

We are all blemished, and that doesn’t mean there isn’t goodness in us.

Blemished

Blemished

See, I was cutting out the bad, dark spots on the canning tomatoes which are, by their very nature, second-best. Flinging skins and blemished fruit into my compost container (an old, blue metal pot that belonged to my grandmother and reminds me of her every single day), I couldn’t help but think about how tempting it would be to throw out the entire fruit because it wasn’t perfect. We like perfect. Somehow, nowadays, we expect perfect. What a waste it would be, I thought, if we missed out on all that goodness beneath the surface just because one of the fruits had a spot or two on the outside!

People, too, are not perfect. Friends have character flaws. Community members drive us crazy sometimes with their idiosyncrasies. Some of us talk too much. Some of us are nosy. Some of us are controlling or passive aggressive or maybe annoyingly passive. Like the tomatoes, though, we have goodness inside us if others are willing to dig beneath the surface and take a look at our sweet, juicy centers…

A bushel of tomatoes and herbs from the garden.

A bushel of tomatoes and herbs from the garden.

Well, you know what I mean.

I like people. I also like to criticize people. Taking a lesson from today’s processing, I am going to try to stop focusing on the flaws and concentrate, instead, on finding the goodness.

Of course, once in awhile you just gotta toss the whole rotten tomato into the compost bucket. Even then, however, there is usefulness. A little time in the elements, a little rain and a little sun, a bit of time to rearrange the old molecules and voila! Up pops a new tomato plant from the pile of refuse. It’s probably not pleasant to be rejected, tossed away, and forgotten; however, there is always hope for change and renewed vitality and goodness. If this happens to you, don’t give up. Use your time alone to let your thoughts and attitudes compost. Let the goodness in you spring up from those tiny seeds.

Of course, if the thought of this doesn’t appeal to you, I have advice: Don’t be a rotten tomato!

All Jarred Up

All Jarred Up

A Second Thought

Canning tomatoes is a fairly easy, but long process. So is developing your character. And remember, we can’t all be tomatoes. Some of us are bitter mustard greens. Others are spicy hot chili peppers. Some are tart lemons, cool cucumbers, sweet blueberries, humble potatoes. Throw a bunch of us into a pot, and something happens–something like this tomato, veggie, and herb soup.

Soup

Soup

Tomato Canning Tip

To easily peel tomatoes for processing, wash them thoroughly, remove any major blemishes, and put them into boiling water for three or four minutes. Remove them and put them in cold water in your sink for a few minutes. The skin will crack or loosen, and when you take them out of the water, the skin easily slips off the fruit. You are then able to get to your canning.

Or soup making. I will post a recipe for the tomato, veggie & herb soup next time on Localista.

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Deviled Egg Serving Dish

Deviled Egg Serving Dish

Dear Reader: Thought I’d share this local find which combines many loves: chickens, deviled eggs, local shopping, and pretty dishware. I picked up this serving dish at a yard sale at my CSA farm when I went to get my weekly bag of veggie-goodness. The pretty edges and the hen on top (it covers a little bowl for additional appetizers or condiments) appealed to me, and since I serve deviled eggs quite often, I had to snap this up for the reasonable $10 price.

Below is a recipe for basic deviled eggs.

Basic Deviled Eggs:

Hard boil a dozen local eggs
Peel shells from eggs
Cut eggs in half lengthwise
Plop the yolks into a medium size bowl
Mix with mayonnaise (preferably homemade but otherwise “real” mayo–not salad dressing)
Add salt, pepper, chopped herbs to taste–I like chives or french tarragon or oregano.
Stuff egg white with the yolk mixture
You can sprinkle the top with paprika if you like a little more color.

Served up in a pretty, country dish like this one, your deviled egg appetizers will look attractive as well as delicious.

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Dinner From the Garden Boxes

Dinner From the Garden Boxes

So, late summer cooking has begun! Here is a stir-fry of summer squash and onions from my local CSA farm, Piper’s Knoll in Newfield, Maine. I added kale and herbs from my garden boxes plus some frozen shrimp (not local). Served over couscous, this made a scrumptious, 75% local meal.

Spring!

spring!

spring! by localista featuring a straw hat

Dear Reader:

The snow is gently retreating from my northern lawn. The first brave shoots of daffodils have pushed up beside the front steps. And I am planning and plotting my garden–when I’m not interviewing subjects for my newspaper articles or working on my novella or making homemade granola, that is.

Granola is easy: just throw 3 cups of whole oats, some flax seeds, some chopped walnuts, some cocoa powder, some cinnamon, a dash of salt in a bowl. Mix in two tablespoons of olive oil and 1/2 cup of local maple syrup (I love the darker syrup, a little smokey-flavored from the old-fashioned wood-fired pan-reducing process. The syrup I use is made out in an open-sided shed on a wooded property overlooking the White Mountains off in the distance.Thank you Dana Masse of Shady Mountain Syrup Company in Parsonsfield, Maine!)

I put the mixture on a greased pan and bake for about 25 to 30 minutes on 350 degrees, stirring every ten minutes or so. Once cool, add seeds and dried fruits of your choice. This week’s addition of dried cherries from Cornerstone Country Market was SO good with the light cocoa flavor of the oats.I highly recommend both the cherries and Cornerstone.

Garden plans: I’ve convinced Hubby to move his horseshoe pits to a different location which will make room for up to SEVEN more boxes in a mostly-sunny spot just shy of the septic field. That would bring my count up to sixteen 4ft. square boxes. If I can ever figure out the perfect soil to put in them, I should be able to grow lots of greens, peppers, cucumbers, and herbs. Maybe even some cherry tomatoes. But I’m giving up on regular slicing or sauce tomatoes. These I will simply purchase at the farmer’s market or my CSA (reminder to self: fill out CSA form!).

We’ll see how the apple tree guild area fared over the winter. I looked at it a little bit yesterday, and the hay and compost and leaves didn’t break down as much as I’d hoped. The remedy will be to top it off with some composted manure and maybe plant some legumes this spring to turn in. I will plant the apple tree this spring, regardless. It is time for that guild. A guild is a grouping of plants that complement each other. This is a permaculture principle. In this case, an apple tree ringed with daffodils and/or garlic, some legumes, maybe some dandelions to bring up nutrients from the deeper soil, some comfrey to work as a natural mulch, etc. I found this idea in a book called Gaia’s Garden. Click HERE to see the apple guild page. I’ll be researching crab apples as I’d like to make more crab apple jelly.

Last project: hugelkultur. I pronounce this hoogle-cool-tour but I don’t know if that is correct. You could say hoogle-culture. Doesn’t matter. What matters is that you can take old logs and branches and blowdowns, pile them up, cover them with soil, and plant on it. Click the link to read more. The idea is that as the wood breaks down, it retains moisture, reducing the need to water, and contains plenty of nutrients to support plant growth. I’d like to do this behind the raised beds, where the south-facing slope of the hugulkulture bed would catch the sun nicely. I’m thinking blueberries and potatoes, but I don’t know if those two plants make good companions. Will do more research.

What are your garden plans for this growing season? Are you itching to get out there with your shovel or trowel? Remember, food doesn’t get more local than your own back yard. Even if you set up a few containers and plant lettuce and some herbs, you are giving yourself a wonderful gift of homegrown food, a fun hobby, time outside in the fresh air and sunshine, and a science experiment all rolled into one. Enjoy your week, Dear Readers.

Vegan or Paleo or Something In Between?

Green Smoothie

Green Smoothie

Dear Reader:

One of my favorite bloggers–Shane at GroundtoGround.org–recently wrote about a “new” protein option: mealworms. Yes, mealworms. Of course, eating insects isn’t really a new concept at all. It is very, very ancient. And this leads me to a topic that I’ve been contemplating the past couple of weeks, human diet.

http://groundtoground.org/2013/01/30/how-prepare-eat-mealworms/

What is the optimal sustainable diet for human beings? Can diet cure disease, especially those pesky autoimmune diseases that seem to be arrowing through our populations with debilitating, even tragic, effect? Will a diet that includes plenty of animal product ultimately destroy the planet? Or, looking at this from another angle, will a diet that restricts meat in favor of water-and nutrient-sucking monocrops like grains destroy the planet? Is it wrong to eat something with a face? And how does all this relate to the goal of living locally?

Obviously, I can’t answer all these questions in a single blog post. Heck, I probably couldn’t even scratch the surface in a single book. Here is what I’ve been reading and watching and thinking and doing this January:

1. Started out by watching the film FAT, SICK & NEARLY DEAD at the local library. This is basically the story of a man who was overweight and suffering from an autoimmune skin disorder who healed himself on a juicing fast. Theory: concentrated nutrients in the juice plus cleansing allows the body to heal itself. http://www.fatsickandnearlydead.com/

2. Watched the film FORKS OVER KNIVES which explores the idea that diseases can be eliminated or controlled by rejecting processed foods and animal products. http://www.forksoverknives.com/

3. Watched the film FOOD MATTERS which attempts to show that our highly-processed, chemicalized diets are causing health problems and gives solutions for healing. http://foodmatters.tv/content/about-the-film

These three films pretty much advocated for a diet VERY strong in minimally-processed, plant-based foods. Diabetes, heart-disease, hypertension, cancer, inflammation, etc. were all cited as consequences of our unnatural diet. I have a pesky asthma problem that I’ve been trying to heal for years now. I was excited to watch these films, and thought…well, maybe. I knew I wouldn’t go to straight juicing, at least if I could help it. For one thing, I didn’t want to spend hundreds of dollars on a good juicer. For another, it just seemed a tad drastic. So I decided to give the vegan way of eating a try.

No. I have to go back even further.

A few years ago, I tried a macrobiotic diet which is almost vegan. It does recommend fish and shellfish products in moderation. While I liked the weight-loss that occurred and the energy I felt, my asthma did not seem to respond at all after seven months and my skin took on a rather sickly pale, yellowish tone. Soon I added meats back in my diet while continuing to eat a lot of veggies and fruits. I also began the process of trying to eat from local sources, including eggs, milk, and meat.

Cut to the present. So, vegan eating would be a challenge for me on a philosophical level. Rice isn’t grown in New England, right? But I went ahead and started cooking some of my old macro foods and tried some new vegan recipes. They were delicious, but no matter how much I ate, I couldn’t feel satisfied. This was different from the macro…because I was getting no seafood? Really? And as I continued to cook some local meats for my family, I noticed how those foods began to smell better and better to me as time went on.

Then, almost two weeks after giving up animal foods, I came down with a rip-roaring virus. I ached from the deepest part of my bones all the way out to my skin. As soon as I had some appetite back, what did I consume? Homemade chicken soup and a pint of Ben & Jerry’s ice-cream! I either craved those animal foods because there was something nutritionally necessary in them or else I was still detoxing and craving what was bad for me. Which was it? As my grandfather used to say, damned if I know!

I thought I’d continue with the vegan diet for awhile, treating my body like my own little pet test rat. I sat down to watch an episode Peak Moment Television (check it out…very cool!) while eating a vegan lunch of mushroom/garlic/onion fried rice on a bed of arugula, and pow! A title caught my eye: The Vegetarian Myth. Wait a minute, I thought. Myth?

4. Scarfing down my rice and greens, I watched while the host of Peak Moment Television interviews Lierre Keith on her book, The Vegetarian Myth. Then I downloaded the book to my Kindle and have been reading it as voraciously as I had eaten that pint of Chunky Monkey ice-cream a few days before.

Talk about blowing the vegan theories out of the water! It wasn’t exactly all new to me, either, as I had read about Weston Price and his studies on traditional societies and their diets years ago. The skinny on the myth? Humans need meat. Oh, and civilization and agriculture are going to ruin the environment. Hmmmm. http://www.amazon.com/Vegetarian-Myth-Food-Justice-Sustainability/dp/1604860804

5. Because I just can’t leave well-enough along, I had to google “vegetarian myth debunked” and discovered a plethora of counter-arguments. Try it! Oh, the fun we could have arguing about diet, nutrition, sustainability, civilization, animal rights, and justice.

***************** long pause*************

What did I eat today? Steel-cut oats cooked in a slow-cooker with chopped dried apricots and dates and a banana. Coffee with soy milk. Baby spinach, leftover rice, and macrobiotic nashime veggies: onions, squash, carrots & kombu (a seaweed) cooked slowly on the stovetop with a couple inches of water (really, really delicious, I kid you not).

Oh, and a natural ground turkey burger that tasted heavenly.

Between all the information about fat-soluable vitamins only found in animal foods to endothelial cells that heal only in the absence of animal foods I am a mixed-up, don’t-know-which-way-to-look-for-my-food human being.

And then there is Shane with his mealworms. Sigh.

A quick poll of my social media friends yields practical advice. Eat in moderation. Every body is different. Do what works for you. We are designed to be omnivores. Put bacon on everything (Good one, Scott C!)

Finally, I have to also think about my localista endeavors. The most local diet I can get in Maine is going to have to include animal foods, plain and simple. My local area is rocky and hilly…suitable for grazing animals but not necessarily for raising a lot of rye and wheat. Definitely no brown rice. I also have come to understand (or believe) that a sustainable agriculture necessarily includes animals in order to create a closed-loop system. In other words, we need something to eat the grass we can’t digest, to turn that grass into food we can digest, and to provide nutrients in the form of manure back to the earth. On this point, I have to agree with Keith rather than the vegan-diet proponents.

Perhaps–in order to heal a chronic condition or to detox from a western-style diet high in processed foods and chemicals and too much meat and cheese from nasty feedlots and meat-processing facilities, antibiotic-pumped cows and debeaked chickens and pigs laying in their own filth–a juice fast and vegan approach is a way to reboot. Then, when health is restored, eat foods from local, sustainable, organic farms similar to Joel Salatin’s Polyface Farm. Nix the processed stuff. Go extremely easy on the sugar. Eat lots of vegetables and local fruits. Meats and fats in moderation.

Like Michael Pollan concludes in his book In Defense of Food, perhaps the best prescription for a fairly healthy individual is “Eat real food, not too much, mostly plants.”

Perhaps.

What do you think?

The Plot Thickens Venison Stew

Farm Kitchen

Dear Reader:

I’m writing a novella. At first it was going to be a short story about a young woman who takes a farm internship in order to escape the mess that is her work- and love-life. Now it is ostensibly a novella about a young woman who takes a farm internship to escape said mess. And she meets a hot farmboy and falls inconveniently in love, of course, because this is a romantic comedy.

The problem is this: instead of the plot thickening nicely, like a stew, it is thinning into broth because I lack that crucial ingredient: conflict.

Well, there is some conflict, I guess. That would be “the mess that is her work- and love-life.” But that seems like backstory to me. Plotting it out in a Hero’s Journey kind of way, the first chapter includes the “Call to Adventure.” Great. But is it compelling? What, exactly, is my heroine’s quest? She’s not looking for love, though she finds it. She’s looking to escape and to regroup her resources, inner and outer.

And this brings me to theme. What is the lesson here? You can’t solve your problems by running from them? Or the opposite: sometimes you have to give up everything and start over from scratch?

I suppose a really smart writer would figure this out before typing that first “once upon a time” sentence. So what? I didn’t. Now I have to put my story on a back burner to stay warm while I go looking for thickeners, and that’s okay. It’s good weather for stew.

Since it is deer hunting season, how about venison stew? Even if you don’t don blaze orange and head out into the woods with your trusty rifle, you can buy venison from a deer farmer like Applegate Deer Farm in Newfield, Maine. You can also substitute beef. Or make it vegetarian with nice, chunky, dark mushrooms instead of meat and vegetable bouillon instead of the beef cubes. Enjoy!

Homegrown Carrots and Peppers

Here is a recipe for The Plot Thickens Venison Stew

2 lbs venison cubes
1 tsp. butter or lard
1 quart hot water
2 cups diced potatoes
1 cup diced turnips
1 cup diced carrots
1/2 cup diced parsnips (or more…I like parsnips!)
1 cup diced celery
1 diced green pepper
1/2 cup diced onion
1 tbs. salt
dash pepper
2 beef bouillon cubes
bay leaf

Seasoned flour: 1 tsp. salt, 1/4 tsp pepper, 1/2 cup flour, 1/2 tsp paprika

Roll meat in seasoned flour. Brown in hot fat in large pot. Cover with hot water. Simmer 2 hours on stove. Add remaining ingredients. Cook until veggies are tender, about 30 minutes.

Thicken by whisking together in a bowl 4 tbs. flour and 2 cups hot liquid from stew until no lumps (caution, very hot liquid!). Add back to stew pot. Delicious, thick, hearty soup. That was easy. Now, about that novella…

In honor of Halloween, I am reblogging this scrumptious-sounding recipe from Stitchknit. Check out her blog if you get a chance!–Shelley

stitchknit

One of my favorite traditions during this time of year is to serve Dinner in a Pumpkin.  Kids love the idea of it first off……….and once they taste the mixture inside, they are just as wowed with the flavors as the adults are.  I’ve even had people say they couldn’t even eat ANY squash come away from the table a true convert!

If you’re lucky enough to have your own pumpkin patch, go out back and bring in one that’s the size of a large serving dish.  Otherwise, start at your local grocery store!

                                                                     Dinner In A Pumpkin

Ingredients

  • 1 medium pumpkin (needs to be at least the size the ingredients listed here….and it has to fit in your oven!)
  • 1 onion, chopped
  • 2 tablespoons vegetable oil
  • 2 lbs ground beef
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 (4 ounce) cans sliced mushrooms
  • 1 (15 ounce) can…

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Presto Pesto!

and Other Ways of Preserving Your Bountiful Garden

Homemade herb-drying rack made from a stick and some yarn. From left to right: thyme, French tarragon, chocolate mint, and rosemary.

Dear Reader:

This year’s garden was a great success. One giant sunflower produced fifteen or twenty blossom/seed heads and provided the early autumn garden with a showy display. The straw bale gardens gave the tomato plants a much-needed boost of sunlight along with the nitrogen fertilizer and carbon from the straw, and we had plenty of Early Girl and heirloom tomatoes to slice for sandwiches, chop for salsa, and wedge for salads.

Black-eyed Susans are still blossoming out there along with the deepening pink of Autumn Joy sedum. Even the new female Winterberry is bejeweled with deep red berries!

Bread & Butter Pickles

Cucumbers were so abundant this year I was able to make a few pickles. Pickling was surprisingly easy and amounts to nothing much more than chopping and slicing veggies and herbs, making a brine out of salt, vinegar, sugar and spices, and pouring the brine over the veggies in glass containers. These Bread & Butter Pickles came out very crisp and white where I’d always been used to softer and more yellow, but the flavor was intense and delicious.

I found my recipe in a 1980’s Betty Crocker Cookbook, but Mother Earth News Magazine has a good starter article right here online plus a heads-up about a book outlining small-batch pickle production (say THAT ten times fast).

An excess of tomatoes from my parents’ excellent garden up n’oth became hot, spicy pasta sauce. The process for the sauce is simple. Boil water in a big pot. Dump in the tomatoes and wait 30-40 seconds. Lift tomatoes out with slotted spoon and dump into cold water in the sink. After a minute or two, slip skins off tomatoes and cut into fourths. Throw into large slow cooker pot with onions, garlic, chopped veggies like zucchini, hot peppers, green pepper. Add salt, dried herbs or fresh herbs to taste. Add cooked meat if desired. Let it simmer for about seven hours. You can also add tomato paste to thicken it if you like. The sauce can be frozen in freezer bags or containers.

Calendula in the Herb Garden

Perhaps the most successful of my garden experiments this years was the herb box. Along with the sunflower mentioned above, I planted fennel (see Grand Fennel-ly ), rosemary, and basil. In the front of one perennial bed, a French tarragon comes back and grows bigger every summer, and down at the end of the driveway beneath the forsythia bushes my friend Sandi kindly divided for me, a hardly little thyme comes back year after year after year.

This year, I decided, I would preserve a bit of these herbs to see me through a winter season of cooking. The basil were huge. I grew weepy just thinking about pulling them and throwing them on the compost as I’d babied them through the first rough month of transplant shock, daily watering, and Japanese beetles. One night seemed to be threateningly cold, and so, fearing frost, I gently pulled up the basil and placed each one its own plastic grocery bag. These I crammed into the mudroom until I could figure out when and what to do with them.

Poor basil in the mudroom

Friends, let me tell you, basil fresh from the garden has a powerful odor! Neighbor Debbie stopped by and thought the mudroom smelled like old shoes. Hmmm. Hopefully the basil doesn’t taste like dear daughter’s gym sneakers. I rather thought the mudroom smelled wicked “herbal” and prayed no-one dropped over and came to a wrong conclusion about my gardening activities. All legal, I promise!

Ingredients for Presto Pesto

A week or so later, those basil plants were still sitting in my mudroom and beginning to look a little wilty. The predicted frost never materialized, and I gritted my teeth wishing I’d left my herbs in the dirt until I figured out what to do with it.

I knew I had to come up with something and fast, or else the poor plants would end up on the compost pile after all. A mid-week visit to my good friend, Donna D, prompted me to share some garden tomatoes and a large sprig of the basil. Donna D, in turn, gave me a cube of her homemade basil pesto and–bless her soul–a recipe to go with it. Voila! I had the answer to my herbal error.

The recipe calls for using a food processor and blending ingredients very slowly and deliberately. I don’t own a food processor. I do, however, own a blender. After trying with no success to puree basil leaves, garlic cloves and walnut in the blender with no liquid, I gave up and dumped in the olive oil and grated Parmesan and turned the blender on to puree for about three minutes. Presto Pesto! was born.

Pesto in ice cube trays

The trick to keeping the pesto for future use is simple: ice-cube trays. Empty your ice-cubes into a plastic container in the freezer so your family doesn’t throw a hissy-fit when they are looking to cool down their apple cider/workout water-bottle/iced coffee/red-wine-that-really- shouldn’t-be-chilled-but-whatever. Wash the ice-cube trays and dry them. Pour prepared Presto Pesto into the trays. Cover with plastic wrap and freeze. When frozen, pop out of trays and store in zippered freezer bags (or leave in the trays if you have extras for actual ice-production).

The pesto can be thawed and used later. I made four batches of Presto Pesto! with my starting-to-wilt-and-wither basil plants, and these batches filled two ice-cube trays. I think it must be fairly economical as those little jars in the grocery store are quite expensive (local big-box supermarket has a 4.5 oz jar for $3.29.) I used only a portion of a bag of walnuts and one wedge of Parmesan cheese. Pesto does take a bit of olive oil, but it is cheaper if you buy it in those big cans unless you are a stickler for extra-extra virgin fancy stuff.

Following is friend Donna D’s recipe just as she gave it to me. But to make it Presto Pesto! simply ignore the persnickety instructions about careful and slow blending at just the right moment and just dump the whole thing together in the blender and let’r go.

BASIL PESTO

1 1/2 c. basil leaves
2 cloves garlic
1/4 c. pine nuts or walnuts
3/4 c. thinly grated Parmesan cheese
3/4 c. olive oil

Puree first three ingredients in food processor until it forms a thick paste. Add the Parmesan cheese very slowly. Then add olive oil and mix until the consistency of creamed butter. Put a film of oil over top. Cover and refrigerate or freeze in ice-cube trays.

That’s it, Dear Reader! Whether you are preserving the garden by pickling, drying, canning or freezing, it is so much fun to go shopping in your own pantry during the winter months…Outside the Box.

Drop me a line and tell us about YOUR preserving projects this year. It’s always fun to hear someone else talk for a change.