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Hi folks,

For those of you not attending folk fest tomorrow, Dyle will be guiding the annual garlic harvest. We will need to hang the crop for a week or so to let it dry down before braiding / separating the large cloves out for next year etc…

We’ve been asked to not park on any of the soil around the barn while the university seeds the grass, so let’s park across the road on the pavement near the potato field.

Thanks everyone,

Travis

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3 Responses to Parking and Garlic

  1. poole99 says:

    Hi Everyone,<o:p></o:p> There were many conversations about food today, while we were digging up the garlic, and the subject of Pesto came up. This recipe calls for walnuts instead of the traditional pine nuts and I think the taste is superior! Very earthy tasting.  Here is one of my favourite pesto recipes from “The Silver Palate” cookbook:<o:p></o:p> PESTO<o:p></o:p> 2 cups fresh basil leaves, thoroughly washed and patted dry<o:p></o:p> 4 good-size garlic cloves, peeled and chopped<o:p></o:p> 1 cup walnuts<o:p></o:p> 1 cup best-quality olive oil<o:p></o:p> 1 cup freshly grated Parmesan cheese<o:p></o:p> ¼ cup freshly grated Romano cheese<o:p></o:p> Salt and freshly ground pepper, to taste<o:p></o:p> Combine the basil, garlic and walnuts in the bowl of a food processor-or halve the recipe and use and blender- and chop.<o:p></o:p> Leave the motor running and add the olive oil in a slow, steady stream.<o:p></o:p> Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper.  Process briefly to combine, then scrape out into a bowl and cover until ready to use.  <o:p></o:p> 2 cups, enough to sauce 2 pounds of pasta<o:p></o:p> This pesto is equally at home on pasta, fluffed into hot rice, or stirred into homemade mayonnaise as a sauce for cold fish or crudités.<o:p></o:p> PASTA WITH PESTO<o:p></o:p> 1 pound linguine or thick narrow noodles such as fettuccine<o:p></o:p> 1 ½ tablespoons salt<o:p></o:p> 4 quarts water<o:p></o:p> ¼ cup heavy cream<o:p></o:p> 1 cup pesto<o:p></o:p> Freshly ground pepper<o:p></o:p> Freshly grated Parmesan or Romano cheese (optional)<o:p></o:p> 1. Bring water to a boil in a large pot.  Add the salt and then add the pasta when the water boils again.  Use a wooden fork or spoon to stir pasta until all strands are under water.  Boil rapidly until done to taste.<o:p></o:p> 2. Stir 2 tablespoons of the hot pasta water and the heavy cream into the pesto.  Drain the pasta in a colander and return it to the hot pan.  Stir in the pesto and toss well to combine.<o:p></o:p> 3.  Serve immediately on warm plates.  Serves 4 generous main-course portions.<o:p></o:p> Enjoy!<o:p></o:p> Cheers, Jeannie<o:p></o:p> From: Edmonton Organic Growers Guild [mailto:post=eoggs.posterous.com@posterous.com] On Behalf Of Edmonton Organic Growers Guild Sent: August 5, 2011 2:11 PM To: poole99@telus.net Subject: [eogg.org] Parking and Garlic <o:p></o:p>

  2. Joseph Luis says:

    Thank you Jeannie for the recipe! I’ll try it yesterday with EOGG’s basil and fresh garlic and a twist … because I ran out of walnuts I used what I had of pine nuts and roasted pumpkin seeds. The result is yummy!

  3. Travis Kennedy says:

    My mouth is watering Joseph! EOGG pesto. Yum. Sounds like I missed a culinary field lesson yesterday!

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