Garden Update in Photos

At the start of the growing season, I couldn’t get anything to grow.  Now I can’t get it to stop.  We went on vacation a couple of weeks ago, and when we came home my garden had turned into a jungle.  My cherry tomato plant had grown to over 6 feet tall, maybe not an impressive height to some readers in the warmer climates, but up here tomatoes aren’t known to get so large.  My other 4 tomatoes that are inside the garden, which includes 2 Roma plants and 2 Lemon Boys,  are almost as tall.

I had to sacrifice the beans for the good of the garden.  They were so unruly they threatened to take over their half of the garden, which they were sharing with the peppers, and had begun to grow in the neighbor’s yard.  I’ve replanted a different variety of beans and hopefully it’s not too late to see some results.  In the mean time, I can take advantage of the local farmers’ beans.

Is anyone else noticing some odd growing patterns this season?

Ministry of Pesto

We just got back from vacation, and I found myself under a mound of post-vacation laundry, housework and an out-of-control garden.  Did I do the laundry?  Heck no!  I did think about my garden and later found myself in the kitchen, wearing my favorite apron, sipping a glass of wine, listening to Ministry very loudly (is there really any other way?) and making homemade pesto with herbs from my garden.  It was the perfect way to unwind from a long, hot day.

I ended up with a stocked freezer, that is how out-of-control my garden had gotten while I was away.   I did a pesto experiment last season, and tried different methods of preserving it.  I found that simply filling up small, 1/2 cup tupperware/gladware containers and tossing them in the freezer was the easiest.  There didn’t seem to be any loss of taste, and I used them all throughout last winter.

Here is my pesto recipe.  It is so easy to make, there is no reason to ever buy pesto in the store again.


  • 2 cups of fresh Basil
  • 1/4 cup of toasted pine nuts
  • 1/2 cup of grated Parmesan cheese
  • 2 cloves of garlic
  • about 1/4 cup of extra virgin olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste


  1. Put your basil, nuts, garlic, lemon juice, salt and pepper in a food processor and chop.
  2. While the food processor is running on its lowest setting, drizzle the olive oil in.
  3. Stir in the cheese

That’s it.

I also make a thyme pesto where I substitute the basil with thyme and parsley and use walnuts instead of pine nuts.  It is very tasty on fish and chicken.