The garden’s abundance finally rewards us for all of our hard work since March. A long time coming, but all is forgotten as we enjoy the bounty of the harvest.
Here’s an easy way to eat your vegetables. I don’t use stock or broth, preferring the easy way of always making sure I’ve got some umami going. The tomatoes are the beginning and then I’ve ended with a pesto made with walnuts, basil, olive oil, Parmesan cheese, and garlic – all on the umami checklist. Mushrooms could be added, too. Above are blue, rose, and yellow potatoes, cippolini onions, scallions, purple turnips, carrots, fava beans, peas, kale, a huge Striped German heirloom tomato, and zucchini, both yellow and striped Lebanese. Use what vegetables you have; you can’t go wrong here.
- 1 zucchini
- 1 yellow zucchini
- ½ cup cooked and peeled fava beans
- 4 scallion
- 2 small onions
- 6 baby carrots
- 1 huge tomato
- 2 cups shelled peas
- 6 new potatoes
- 3 baby turnips
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup basil leaves
- ½ cup walnuts
- 2 garlic cloves
- 4 tablespoons olive oil
- 4 tablespoons Parmesan cheese
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Cut all of the vegetables into equal size pieces.
- Place all of the vegetables, except the kale, fava beans and peas, in a large pot and cover with water. Add salt and pepper.
- Bring to a simmer and cook for 15 minutes, until the potatoes are fork tender. Add the kale, peas, and fava beans and cook another 3 minutes.
- While the vegetables are cooking, place all of the pesto ingredients in a mini food processor and pulse until a paste forms. Add more olive oil if needed.
- Serve garnished with pesto and some extra cheese, if desired.
To those of you who love the summer heat, I’m jealous. Luckily Lewis and I are mostly inside struggling to learn wireframing, video editing, SEO, social media (ugh!), CSS, and HTML. Our biggest problem is that we forget what we learned the day before, but we are intrepid and persist in forcing our 62 year old brains to inch forward daily.