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Friday, December 20, 2013

Fava Leaf Pesto (Recipe!)


Fava flowers between the rows of leaves,
remove the stems before using.

makes 1 cup
2 cups fava leaves, stems removed
1/4 cup walnuts, toasted
1/4 cup Parmesan cheese
1/4 cup olive oil
2 Tablespoons lemon juice
1 garlic clove
1/4 teaspoon salt
freshly cracked pepper to taste

Mince garlic in the food processor.  Add the fava leaves, walnuts, salt, and lemon juice.  With food processor running, drizzle in the olive oil.  Blend until mixture is smooth and uniform.  You will probably need to scrape down the sides.  Add parmesan and pulse until mixture is combined.  Season to taste with salt and pepper.  Serve immediately on pasta, pizza, or toast.  Store any left over in an airtight container in the refrigerator.


This is delicious.

david

Sunday, December 1, 2013

Food Gardening: Shrubs, Vines & Perennials

Perennials/Bulbs

Artichokes
Asparagus
Chives
Horseradish
Jerusalem artichokes
Onions, walking and others
Rhubarb
Saffron
Strawberries

Shrubs:

Blueberries (Southern Highbush, low chill) – to about 4 feet, prefer acidic soils and lot’s of water. Other than that, easy to grow
Ribes sp.

Vines/Brambles

Grapes
Berries/Rasp and black, boysenberry, currants, Gooseberry
Hops
Kiwis
Passion fruit


The following herbs are perennial as well:

Anise hyssop
Some basils
Burnet, salad
Ginger
Hyssop
Lavender
Lemongrass
Lemon Verbena
Lovage
Sweet margoram
Mints
Oregano, Greek (Origanum heracleoticum)
Parsley
Rosemary
Sage
Tarragon, French
Thyme

Trees

Apples, crabapples
Apricots
Avocado
Bay
Citrus
Figs
Jujube
Nectarines
Nuts
Almonds
Filberts
Pecan
Walnut
Olive
Pawpaw
Peaches
Pears
Persimmons
Plums
Plumcots
Pluots
Pomegranates
Quince


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