An impending first frost tonight prompted me to finally get off my ample posterior and harvest this year's basil crop and turn it into that magical green liquid of joy - pesto!!!
It's hard to imagine that it takes two armloads of basil to make 2 quarts, but there you are. Now, we have pesto for giving as well as for cooking throughout the months ahead.
As for the gooseneck gourds - well, these are the last of the three produced from the carcass that Eddie discovered in the compost and made into a stinking, nasty toy - spawning multitudes of nasty, invasive gooseneck gourd vines that have nearly devoured our dahlia garden.
Now - to deal with the huge bowl of stewed-down quince I made yesterday. Sigh...
More later kiddies, Dinah's heading back to the kitchen for more.
Cheers
2 comments:
What's a cheese pumpkin? I've never heard of such a thing.
I'm making linguine with pesto and grape tomatoes for dinner tonight. Thanks for the inspiration.
Hey edder - a cheese pumpkin (sometimes also called a sugar pumpkin) is the preferred culinary pumpkin for baking and cooking where you don't want a lot of moisture in the pumpkin flesh.
The flesh is dense and firm, and doesn't require steaming and straining to remove the liquid.
They are called that because they are flatter than regular pumpkins and resemble a wheel of cheese.
I think they also belong to a different variety of squashy gourd things than the regular Jack-O-Lantern types we carve for Halloween.
Yum - linguine with pesto - if I weren't scrubbing it out of my hair last night, I'd be game myself.
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