Let's just say there's not a shortage of lucious berries in this state, especially this time of year. We struggle with which booth to buy our berries at. There's blueberries, strawberries, raspberries, blackberries, logan berries, marion berries, goose berries.....its ridiculous - but delicious.
I told you all in the last post about how I'm trying to figure out what to do with all of the herbs in the back garden, well I'm giving you a little taste of my efforts. Homemade basil pesto and lavender cookies. Both very good. I'll post the recipes below. I'm using one of our back door shelves as an herb drying space - I thought I'd share that too.
One last thing: Carol requested a picture of the front of the house - well.....here it is!
This has been quite a random post. We might have something more exciting to share after the weekend.
Love to all!
1 cup of butter
1/2 cup lavender sugar (mix half cup sugar with half cup dried lavender blossoms)
dash of salt
2 cups flour
*cream butter and sugar, add flour and salt. Mix with mixer or by hand with wooden spoon. Chill in fridge. Preheat oven to 350 degrees. Roll dough into small balls and place on cookie sheet. Cook for 10-12 minutes
2 cups fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil
2 garlic cloves, peeled
salt and freshly ground black pepper to taste
1/4 cup toasted pine nuts
1/4 cup grated fresh parmesean cheese
*in a blender or food processor, puree basil, parsley, oil, garlic, salt and pepper. Add the nuts and cheese and process briefly until pesto reaches the desired consistency.