After admiring everybody’s backyard gardens, I took a trip to the produce market and came home with enough fresh food to cure any lingering trace of garden envy. The peaches were irresistible at 40 cents a pound, and I bought enough to cause snickering in the checkout line.
I also came home with six pounds of tomatoes, some nectarines, broccoli, cilantro, limes, and three pounds of ripe cherries. (For all of it, the total was less than $20!) I wanted to take advantage of the good seasonal produce while I had the chance.
The peaches are going to be sliced and frozen for smoothies. We’ll make roasted tomato salsa, and I’m hoping there will be enough salsa for canning. If we have time and the cherries last, maybe we’ll have cherry cobbler too.
From my container garden, I gathered basil leaves and made pesto with toasted pine nuts. There’s so many different ways to make pesto — you can vary it with cilantro or spinach and try different nuts or cheeses, but I prefer traditional basil pesto the most. I love how the leaves smell. I spread the pesto over a slice of homemade bread, and then had even more with pasta later.
Goodness, I love summer.