This morning’s harvest. Our six 4-foot squares (definitely not filled to capacity ala Mel Bartholomew’s methodology) are keeping us in fresh vegetables. Add to that the pots of herbs on the screened porch and we have freezer stashes of freshly simmered marinara sauce and zucchini chocolate chip bread to enjoy in the chilly months.
With an abundance of gorgeous basil and two batches of pesto already in the freezer, I began exploring new possibilities. These Lemon Basil Cookies featured crushed pistachios for a different culinary experience