It's a sad fact that I am having to admit to myself, but the summer is definitely over. It's still not cold here in New York, but the tomato plants have been cut down and the basil plants have seen sunnier days. Even the fig tree's leaves are now yellow. It's sad, but I have to admit it, it's time to start preserving like crazy.
I don't really have time these days, but the other night I came back from the gym and instead of hurriedly eating, I made pesto. That's what all people that love food are doing these days, and in fact I am probably very late in the game. Most of the basil has been hacked down and I supplemented my stock with the last bunches from the farmer's market. I didn't put any cheese in yet as I am freezing most of it, and it freezes better without. At least this way we can get the taste of summer in those never-ending winter months. Stews and slow-cooking, here I come.
"That's what all people that love food are doing these days, and in fact I am probably very late in the game."
oddly enough, we went to the farmers' market together and i don't know why it didn't enter my head to make pesto, too...it's not like the basil is getting any better! did you do it by hand with the mortar/pestle? garlic/no garlic? olive oil? as for freezing: individual freezer bags?
the classic italian way to eat pesto is with trenette or linquini pasta, with a pile of boiled potatoes on one side and green beans on the other. sounds odd but it's utterly delicious...
Posted by: thérèse | October 26, 2007 at 10:53 PM
As I was so wiped out for the gym I have to say I did the shortcut way and did it in the food processor. But I normally do it with the pestle and mortar and chop everything by hand apart from the basil, which gets ripped up. Everything but the cheese goes in; pine nuts, basil, olive oil, garlic and I was lucky to get the garlic fresh from Rbiobob's garden.
I'll try it with the pasta and potatoes, but it sounds rather heavy to me!
Posted by: natasha | October 28, 2007 at 02:56 PM