Recipes

The joy of cooking with homegrown produce is like tasting the sunshine and soil in every bite. It’s a reminder of the simple pleasures in life.
-Erica

Basil Pesto

2 cup fresh basil leaves, tightly packed
3/4 cup shredded parmesan
1/2 cup olive oil
1/2 cup pine nuts (I like to lightly toast first)
2 large garlic gloves
1/4 cup lemon juice (about 2 small lemons)
1/2 tsp salt
1/4 tsp pepper

Toast pine nuts lightly and allow to cool. Add all ingredients to blender or food processor and process until smooth. Serve with pasta, fish, chicken… they sky’s the limit. For long-term storage, freeze in ice cube trays, then store in freezer bag for up to a year.

Beet Butter

Chocolate Mint Tea

Sauerkraut

Squash Au Gratin