More preservation

Jonathan made a small test batch of pickles this week. Because the chickens destroyed our cucumber harvest we were forced to buy a lot of grocery cukes this year. We eat a lot of salad and each of us enjoys the crunch of a nice cuke. We've been buying the expensive pickles because they're the yummiest. We buy a lot of them because all of us love pickles on sandwiches and out of hand too. We had intended to make tzatziki and pickles from those garden cucumbers. Hmph!

I ended up buying just 2 pounds of pickle cukes from Imwalle Gardens so that Jonathan could give it a try. Next year, with the girls contained, we'll make a whole lot of pickles for crunching all Winter long. He made 4 jars last night and says they'll be ready to enjoy in a few weeks. The brine has both cinnamon and red pepper in it so there's beautiful sort of ruby color in the bottom of the jar. I can't wait to taste them.

I've got pesto on the brain today. I've been waiting to make it because the bees were really enjoying the basil flowers. I can't wait any longer so the bees will have to find something else to eat. My very simple recipe is from an uncle. In a food processor:
1 cup packed garden basil
2 cloves fresh garlic
1/4 cup parmesan
2 teaspoon pinenuts
2/3 cup olive oil

It freezes well and stores in a jar in the fridge pretty well too. I froze this batch in ice cube trays and then transfered the cubes to a big bag and tossed it into the freezer to brighten those dark days of Winter.