Thanks, folks, for your kind words of encouragement and many prayers. It’s interesting how the internet connects people and that complete strangers have been praying for our family. Thank you!
This post was written for last week. That’s when I took the pictures. Things are growing so fast and turning so green that if I took these exact pictures again today, they would look very different!
We’ve had some lovely weather lately.
Here’s my onions, looking good.
You may not have guessed it but these are my broccolis. I have problems with birds eating my little transplants so I have to protect them for a while.
Sugar peas! I weeded them after I took the picture. Honest. I did.
Another rhubarb question: anyone know why my rhubarb insists on bolting so soon in the season? Does it change the flavor? This is the first year I’m going to harvest it but I’m not sure I want to since it bolts so soon.
Apparently when I planted my lettuce, I forgot I had already put kohlrabi in this little plot.
My strawberries are blooming. I’m so excited about this!
These are soon to be cherries. Hopefully.
And maybe we’ll get grapes this year?
These are bunching onions that wintered over and are growing again. Are onions still tasty when they send up seed heads?
These kids love to pick flowers.
When we’re outside most of the day, I tend to forget about preparing meals. Dishes like this sure are easy to prepare on nights like that. Pesto pasta is not something I grew up with. In fact, I didn’t really like basil unless it was in spaghetti sauce. But then the family I was a nanny for in Germany introduced me to pesto. And I fell in love. Who’d a thunk it? German’s introducing me to Italian food!
Every summer I make some pesto and freeze it. I also roast LOTS of red peppers and freeze them. I’m so sad. I’m almost out of roasted red peppers. And I won’t get anymore peppers from my garden until late August! Such a long, hard wait. At least I still have pesto!
Pesto Pasta with Roasted Red Peppers
1 pound pasta (I used ziti)
1/4 cup basil pesto (fresh or frozen)
1 large roasted red pepper, sliced (I’d have tripled this if I wasn’t so close to running out of them)
Cook the pasta according to package directions. Before draining, reserve a cup of the cooking water. Drain pasta and return it to the pot. Add the pesto, roasted red pepper slices, and enough pasta cooking water to keep the sauce moving. Serve warm or room temp.
Serves: 8 as a side dish, 4 as a main
My rhubarb bolts immediately. I just break off the bolts and keep harvesting. Is that bad of me?
You are so blessed with having that great garden. I only grow dust bunnies in my Manhattan apartment.
I do the same thing, Jennifer. As far as I know it’s what my mom and brother do also. It hasn’t hurt any rhubarb that I’ve encountered!
bolting rhubarb is a nuisance! I found that if I pull them out as soon as I see them they just spring right back but if I wait until they actually flower some and then pull them, they are much slower to try to rebloom. Either way it doesn’t appear to hurt the plants.
Hmm, okay. Thanks!
Thanks Jennifer and Crystal! I’m going to cut mine off right now…
I love your garden! My fingers are crossed for your grapes. I didn’t know you were a nanny in Germany! I’ll bet there is a story to go with that… share!
Not much of a story…I didn’t want to go to college so I decided to do a cross-cultural nanny job instead. Don’t know why I did it seeing as how I don’t really like baby sitting 🙂 Looking back, I’m glad I did it but I was so homesick the entire time. I’m too much of a home body!
The weather has been so nice and Mom has not got out in the garden.
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