Midsummer at Casa de Knitionary means the garden is in full throttle and we
are in the water-weed-harvest-repeat mode. July is the prettiest time
in our garden, and while the work never ends, we enjoy it all. The weather has been so nice; it's pretty much always nice but we never forget to be grateful for it. We recently attended a party to honor twelve newly retired servicemen, none of whom live in California but were here taking a Stanford University course designed to integrate service men and women back into the changing work force. The one thing they all marveled over was our beautiful weather. We are proud of our mild, sunny days, and of course immensely proud of our men and women who serve our country in the armed forces. It was an honor to meet these terrific young men.
Garden Details
the giant tomato I'm holding is a Black Krim, beyond delicious
the sunflowers are pollenless Moulin Rouge
the cherry tomatoes are Sun Gold
the vegetable casserole is a summer standard around here and is my variation
I profess an undying love for pesto and make a traditional one with
the basics: basil, garlic, salt, pine nuts, parmesan, and olive oil
but I'll share my two tips for making a great pesto even better:
lightly toast the pine nuts and at the end add the juice of half a lemon;
toasting the pine nuts gives a fuller flavor, and the hint of lemon gives a fresh finish--
or for a variation add a few mint leaves for a hint of mint,
or some nasturtium leaves for a peppery kick
here's my recipe
I've never been crazy about melon so I wrap prosciutto
around fresh summer stone fruit--this summer try a plum or a peach!
most requested quickie summer dinner
for the best crunchy/salty summer snack
shake a tablespoon of soy sauce into a cup,
"If I ever go looking for my heart's
desire again, I won't look any
further than my own back yard..."
--Dorothy, "The Wonderful Wizard of Oz"
- July 13, 2016
- 9 Comments





