How does your Garden Grow? (when it’s 100+ degrees)   2 comments

With Oklahoma’s record setting heat this summer, many of us are still waiting on our first tomatoes and peppers from the garden.  It’s simply too hot for plants to set fruit.  Professionals aren’t doing much better.  Farmers’ Markets have very limited availability right now, too.  Don’t give up, if plants live through it  they should start producing when nighttime temps are consistently down in the 70’s.

Meanwhile, we’re living on mint and basil for that fresh-from-the-garden flavor.

Basil Pesto courtesy Food Network Kitchens

What to do with basil pesto?  Toss with pasta, spread on French Bread, use as a marinade for lamb, freeze in ice cube trays and add to sauces.

Ingredients                                              

Basil Pesto

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

 If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Did your mint survive the drought?  If so, if you have the chocolate variety try Moroccan Chocolate Mint Tea or Fresh Mint Ice Cream.  For a calorie free dessert tea you can even just pour hot water over bruised chocolate mint leaves.  Refreshing!

Orange mint, lemon mint, and “regular” mint are nice for putting into iced teas.  Just stick a whole stem in the glass or a couple in the pitcher.  It’s even quite refreshing in plain old water.

Of course, mojitos are the best reason to grow mint in the first place.  Simple syrup, mint, lime and rum over ice.  Ahhhhhhh!

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Posted August 24, 2011 by wellmaid in Uncategorized

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2 responses to “How does your Garden Grow? (when it’s 100+ degrees)

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  1. As all pine nuts available in the stores are grown in China, we’ve started using Oklahoma-grown pecans in our pesto. Here’s the High Tides & Green Fields recipe:

    1.5 cups Fresh basil leaves
    2-5 cloves Garlic, peeled (or 2 Tbl. chopped garlic)
    1/4 cup Oklahoma Pecans
    1/4 cup Parmesan cheese, grated
    1/4 cup Freshly squeezed lemon juice (or 2 Tbl. lemon juice concentrate)
    1/4 cup Extra Virgin Olive oil

    The same recipe can be used for Spinach Pesto, just increase the amount of green to 2 cups and omit the basil.

    • Thanks so much for sharing this, Dev!  How do you think the flavor of pecan pesto compares to that of pine nuts?Candace Lockett405-314-5620 Well Maid Okc wellmaidokc.com    

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