basil, garden, gardening, melons, pesto, recipe, sustainable living, urban gardening, winter squash
There are few things I find more enjoyable than puttering in the garden in the fresh air of the early morning. Everything is mostly still quiet, save for the birds chirping and the bees buzzing. I go from bed to bed checking to see that things are moving along as they should be.
The winter squash are beginning to set fruit. I am not sure which variety is which. All the vines are tangled together at this point. As they begin to grow, their distinct colors and shapes will reveal who they are.
I am guessing this is one of the Buttercup varieties I planted. Watching winter squash grow is one of my favorite things about summer.
The musk melon and watermelon vines are also setting fruit. In past years, I have never had much luck with melons. This year, I think, will be different. I have at least four musk melons and two or three watermelons on their way already.
This is a yellow watermelon. The name is escaping me at the moment.
My first substantial basil harvest and my fifth zucchini. And with so much basil, I couldn’t resist making a small batch of pesto.
Basic Pesto Recipe:
2 cups packed basil leaves
1/4 cup pine nuts
1/3 cup parmesan cheese (or to taste)
1/2 cup olive oil
dash of salt
Some for now and some for later.