Thursday, June 14, 2012


Our garden is finally in. Mostly containers full of herbs and tomatoes, T also adds a patch of peppers in the only bit of back yard that gets sun.The ancient trees and grape vines that line the length of the yard keep most everything else well shaded.

I took advantage of the fresh basil and plucked enough leaves to sweeten our garlic scapes pesto. We spooned it over a Caprese (burrata, watermelon, and tomato), and grilled trout. Pesto is not just for pizza and pasta anymore. It is great ladled over eggs, potatoes, grlled vegetables, poultry and fish. Pesto is the bacon of summer: it makes everything taste better.

In Called to the Table today I explore some of my first and favorite food memories, including my introduction to pesto.


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