Mint and chives are prolific in my garden. They have done so well I have incorporated them into flower beds, containers and the garden in front of our showroom. I love the two but find I do not have nearly enough uses for them. I was going through a couple Mediterranean and Indian cook books (a couple of my favorites are below) and realized that mint is strewn through so many savory recipes that include onion. While the pairing may seem off to the average American palette it is such a delicious and fresh combination.
As the summer winds down and herb patches are in full bloom our thoughts turn to the ways in which we can preserve their brilliance for a dreary winter day. The concoction of a salacious sauce is a simple, yet sensational way to make that happen. The king of such simplicity is Pesto. Like all great loves, variations abound, each a recipe for making the best of the seasons fresh flavors.
The Kitchen Garden is the labor of love of two self proclaimed "foodies, italophiles, and farm geeks", Caroline Pam and Tim Wilcox Their recipe for Pesto alla Genovese is a celebration of the season and all the hard work that led up to it's bounty.
Hickory Dell Farm in Northampton has been run by three generations of Omasta's. Faye and John are experts in raising cattle, llamas and growing vegetables. You will find them at the Springfield Farmer's Market each Tuesday afternoon. This their recipe for a more heart healthy version of pesto. I just love it. It is fresh and flavorful without the decadence of the traditional recipe. Photo Credit: 101 Cookbooks … more