Fall Harvest
The nites are cool and the days are getting cooler.  I have been covering my garden for about one month now.  We had 36-37 degrees a few times in the morning but because its so dry there is no frost.  It's very strange.

 

Today I harvested all of my basil, the rest of my green beans, carrots, and egg plants.  I learned from my Aunt Susan that I can make up batches of pesto and freeze it but to leave out the parmesan.  She says when it thaws its grainy if it has paremesan in it...so leave it out until you thaw it...then add it later.  Pesto is traditionally made with pine nuts and parmesan.  I have made it with walnuts and manchengo...and its delicious!  I live 40-60 miles from the nearest grocery store.  I have learned over the years to substitute one item for another in a recipe.  Here is how I made it today:
2 handfuls of washed and spun dry basil
olive oil
4-5 walnut haves
parmesan
1 clove garlic
In food processor on low combine the above.  Add enough oil until the pesto is smoothe and spreadable.  Serve in a pretty bowl with chunks of hard crusty bread.  If you want to freeze leave out the cheese and add later after thawing.
My little Izzy helped me snap and clean all of the green beans.  It was a lovely fall Saturday.
bon appetit!