Time to cook dinner…
So now that you have harvested all these lovely vegetables from the garden, it is time to cook, or preserve, your harvest. This week I will give you some tasty recipes (like the one pictured above) and ideas to preserve your herbs.
Tip of the week: preserve your herbs by finely chopping them and placing them in ice cube trays. Cover with water and freeze. Once frozen, move to a freezer Ziploc bag. Add herb cubes to soups and sauces for instant flavor.
ROASTED GARDEN VEGGIES (pictured above)
8-10 fingerling potatoes, halved
3-4 rainbow carrots, halved and cut into 1 in. pieces
3-4 beets, peeled and quartered
3-4 garlic cloves, peeled
1 large onion, cut into eighths
3-4 sprigs of fresh rosemary
butter or olive oil
salt and pepper to taste
Preheat oven to 375 degrees, mix all the cut vegetables in a roasting pan. Sprinkle generously with sea salt and fresh ground black pepper. Top with pats of butter or coat with olive oil to your preference. Lay sprigs of rosemary on top. Cover with foil and roast for 40 minutes, stirring halfway through cooking. Remove foil and cook another 20 minutes. Enjoy!
2 cups tightly packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts or walnuts
3/4 cup fresh grated parmesan cheese
3/4-1 cup olive oil
Cut and wash fresh basil leaves very gently so not to bruise them. Lay on paper towels to dry. Once dry, remove leaves from stems and pack into measuring cup. Add basil leaves, garlic cloves, pine nuts and cheese to a food processor. Slowly add oil while running processor, until the pesto gets to desired consistency. Enjoy as bruschetta with fresh tomatoes, or as a topping on pasta, vegetables or meat!
*Note: You can also freeze pesto if you do not want to use if right away. Place in vacuum freezer bags or other freezer safe container. Just be sure to leave out the parmesan cheese for freezing and add that when you defrost it for use.