We have loads of basil and stuff bought at the Farmer’s Market.  Older son calls me at work “how do you make Pesto”.  We lacked pine nuts, but that’s okay given the pine mouth episodes as of late ... and his experiments with basil, olive oil, and magic bullet came out, well, scrumptious!

I also made an easy farmer’s market gaspacho: I peeled and cut up one hugeass heirloom tomato, a zucchini, a rather small jalepeno, a pepper, some cilantro, some scallions - all locally grown.  Then I took half of the tomato, half the pepper, half the scallion, the cilantro, the jalepeno and some lemon juice, some olive oil, and cumin and buzzed those up in the magic bullet.  Then I added the liquidy stuff to the remaining minced up veggies.

MMMMMMMMM.

Almonds or walnuts are good substitutes.  In fact, I’ve made it with walnuts and like it better.

For slow simmering shitte, it makes absolutely no difference whether you do it in a covered pot in the oven or in a covered pot on the stove. BTW, we are making garganelli with tomato ricotta sauce for dinner tonight. I’ll post the recipe tomorrow.

Mu buddy Andrew swears by his magic bullet for making vegetarian food. I will add that beans + a soft fried egg is one of the greatest things humans have come up with since the taming of fire.

http://freethoughtblogs.com/physioprof/2011/08/21/garganelli-with-tomato-sauce-and-ricotta/

It was totally fucken delicious, and totally fucken vegetarian.

PhysioProf @4 or in a crockpot.
Spouse and I went on a winery tour and tasting Saturday afternoon, then “you-picked” peaches to make sure we had no residual effects.
I cooked chicken thighs cut in strips with onion pepprs, some about to turn plums, lemon and lime juice,and some trimmed up peaches.  a few were bruised on the ride home as they were very ripe.  Tossed in some cut corn and trimed broccholi and cooked to just turning tender.  Served over rice, barley and millet.  All cooked outside using our small apliances on the deck and the burner ring on out propane grill. 
I also had some tougher late beans that have cooked all day in the crockpot with some collards, a lb of diced onions a couple of roma tomatoes, a tiny bit of buternut squash, this and that of spices and herbs (ingredients a mix of fresh from our garden and the store, frozen and dried).  But that is for tomorrow.

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I’ve made pesto with pistachios, an idea from Alton Brown.  They chop finely quite well (as well as easy to pop into a spice grinder), and they’re green!

Okay, I dumb. What is CSA?

Community-supported agriculture:

Community-supported agriculture, a form of an alternative food network, (in Canada Community Shared Agriculture) (CSA) is a socio-economic model of agriculture and food distribution. A CSA consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. CSAs usually consist of a system of weekly delivery or pick-up of vegetables and fruit, in a vegetable box scheme, and sometimes includes dairy products and meat.

Does it operate like buying a farm share?  I’ve been trying to afford that for years!

Read the article, that’s why I included the link, RV.

But basically yes.

Thx Helen!

I just got an advert on FB for a CSA-style share system in a fishing cooperative on Cape Cod - If I lived down there, it would be very tempting.