So, we are inundated with garlic! The day I dreamed of is finally here – harvest day. Okay, so we’ve been harvesting herbs for a little bit, but the garlic, the garlic is here!
I am going to go on record saying that garlic was the best gardening decision I ever made (so far). And I plan on doubling my crop next year! I already placed my Green Mountain Garlic order. Scapes all around!
Spring veggies make a mean pasta dish. Top it off with a fresh, homemade pesto and you’ve just about reached perfection.
I grabbed some asparagus from Tosy’s farm the other day (I just planted the roots for mine this year), harvested some scapes and basil and whipped up a quick and easy dinner.
The only issue we have with pesto is that traditionally it is made with nuts. Since H man is allergic I made it with sunflower seeds that were processed in a nut-free facility instead and it turned out just as delish. But feel free to substitute pine nuts instead if you desire.
Here’s my recipe: