Made a batch of pesto this morning. Didn’t have pine nuts, so I used toasted walnuts instead. Didn’t have quite enough basil leaves, so I added a cup of salad greens. They worked–tasty stuff.
And another seven pounds of tomatoes were whittled down to a quart and a half or so of marinara. I really cooked it down, so the flavor is concentrated. Had some for late lunch with tri-color rotini. It came out well.
There are a couple of tomatoes ripening in a bag under the kitchen sink, and a few more on the vine that may be ready to pick in a couple of days. But temps are expected to dip into the 40s during a couple of nights this week, and that’s the temp that triggers late blight. I’ll see how well things hold up. The Aunt Ginny heirloom has a number of large greenies, but I don’t think they’re far enough along to pick and bag. I hope I don’t lose them.
It’s a gorgeous day. Low 80s. Some cloud, and a light breeze. King’s lying on the deck; Gaby is on the lawn in the shade.