I have discovered that I really do like gardens. Please note, I said gardens, not gardening. It will soon be time to prepare the garden plot for winter. Last year I saw a program about the garden at the University. They used shredded newspaper to cover the garden and then topped it with sheets of newspaper. After turning the garden under last year I tried this. My garden plot was totally weed-free when I got ready to plant this year. You will soon find me running my newspapers through the paper shredder so I can sow them in my winter garden.
This weekend I brought in most of my basil. It will soon be too cold and wet for it to prosper here. I made pesto and we ate pesto on flat bread. What a treat. Pesto is so easy to make that anyone can make it.
Start with at least 2 cups of fresh basil leaves. You’ll probably want more after you taste it. Add some nuts. I used pine nuts this time, but walnuts will work. Not too many, maybe a quarter of a cup. Add garlic to taste, you decide how well you like garlic. I put in about 4 cloves. They say (whoever “they” are) that garlic is good for us. Add some good oil, I like olive oil. Add the oil slowly while blending until the pesto is the desired consistency. Then you can add a little salt and some pepper, if you like, and eat up. Pesto and crackers is great with tomato soup.
Tomorrow I plan to grate up all the excess zucchini and freeze most of it. I will make one fresh loaf of zucchini bread for a weekend potluck. Then this winter–when I am no longer sick of zucchini–I will pull out a package of grated zucchini and make some more bread.
The last head of lettuce will get picked this week. I will have tomatoes for a while if the weather stays nice enough for them to ripen. That is always a big “if” in the Pacific Northwest. I might get a beet or two and then it will be time to cover the garden.