A couple of weeks ago we gave you a peak into the life of our brand new 2500 square foot vegetable garden, we couldn't pack everything into that one post so here we are on continuation.
And boy we start with a good picture . My daughter planted sunflowers in school this last spring, and she wanted to transplant it into her garden, and here it is such a beautiful sunflower.
Blackberries are starting to turn their gorgeous color.
We've added a couple of blueberry bushes as well as some raspberry bushes, and we are looking forward to start harvesting them in a year or two.
Corn is starting to tassel
And we've spotted our first ear of corn growing.
Tarragon
Thyme, both of which we will start to dry and save for winter use.
We've already harvested our first round of basil, and made the best pesto with it. So to leave you, here is a great recipe for pesto, and so simple!!
Pesto
3 cups fresh basil leaves
1/4 cup toasted pine nuts
2-3 cloves of garlic
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Combine basil, cooled toasted pine nuts, garlic, and 1/2 teaspoon salt in a food processor until combined. While the machine is running gradually add the olive oil, and process until smooth. Put into a small bowl, and stir in the Parmesan cheese, season to taste with salt and pepper.
If you aren't using your pesto immediately for dinner, cover the surface of the pesto with a little olive oil and then plastic wrap directly on the surface to keep it from turning brown. It will last up to 1 day in the fridge, or freeze it to have in the winter when you want a little freshness from your garden. Enjoy!
Last but certainly not least is our garlic harvest for this year!
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