Not a Pesto Season

Well, I hate to sound like a broken record, but this may not be a pesto season due to the evil R---! I relish the thought of sensating its heady sensuous and healing aroma to fill my kitchen with bundles to put up for winter in the form of pesto jars-but alas, it's NOT to happen! I complained as much as possible to get husband to 'rent' a tiller, since ours was "broke", and as fortune has it, or not! He cared not to. So finally I won out with threats of not being able to eat like a king through the winter, our own, organic, homegrown, "just think of all the money we'll save........"! Until it occurred. Works every time.

Well, not really. Not in 2008. I went without a garden in 2008 since said husband exclaimed tiller was broken and that was that. I am not capable of lifting a tiller out of my truck so I "just dealt". Worked out fine. We had a CSA share with River Berry Farm, which was great! But........I adore growing my favorite varieties that I used to seed in my own greenhouse business here on the farm (1990's)....... they are not necessarily readily available in greenhouses around here or are classified as 'weirdo' veggies for Vermont. I love on the fringe vegetables like fennel, broccoli raab, bok choy, hon tsai tai, kyona mizuna, asian eggplants, radicchio, fava beans, artichokes, heirloom French musk melons, arugula, savory, and other ethnic herbs........

But not to worry. Enter, Burlington Farmers Market. I managed to lasso the first of the season basil from Lewis Creek Farm (vendor next to me) and greenhouse tomatoes for salad from River Berry Farm (next to me on other side) and arugula from Digger's Mirth. Not to mention the largest perfect radicchio from Arethusa Farm. All local, all fantastic.

In a hurry as ever, I prepped the basil by tearing it up into medium pieces, and yes, I do use the stems unlike purists, throw all into a food processor, with garlic cloves, salt and pepper, fresh squeezed lemon juice (key to taste and keeping it BRIGHT GREEN) grated Autumn Oak cheese, walnuts and extra virgin olive oil.

Sauteed the radicchio, cut into quarters, and then quick braised in chicken stock. Done! Boil up some penne pasta and all's well with the world-even when it's raining.