We found these beauties on the peach tree. Although they are unripe they looked so lovely. In a few weeks we can harvest to make pies, tarts, jams and eat our fill of fresh fruit. This year the ancient apple trees near the brook are bursting with apples and old Mr. Hayes's sixty year old apple trees bend majestically in the meadow. The deer wander up nightly to eat the fruits. I plan to get a large bushel basket in late September and harvest our share too.
Looking around at all this food now growing wild without care made me appreciate the abundance and opportunity of a backyard garden. These old trees are remnants of the days when many Americans with a backyard planted a few fruit trees, grape arbors and a small vegetable garden to feed their family.
We always had a garden when I was growing up. An old cherry tree, rows of tomato plants, some pumpkins and squash along with several rows of lettuce and radishes graced our side property. Even now, I still love to hop over the chicken wire fence and pluck out a few beets, pick the green beans, and gather the basil and parsely for a pesto dinner. It's a great feeling (you know the old simple pleasure idea) !
I didn't write down the recipe for my pesto but it is basically traditional. Here you are, for inspiration!
a bunch of basil (washed and stems plucked off)
a handful of italian parsley
3-5 cloves of garlic
1/4- 1/2 cup virgin olive oil
1 tablespoon lemon juice
1/4 cup pine nuts
1/2 cup parmesan cheese
1. Using a cuisinart style chopper, blend the basil and pasley leaves with 1/2 of the oil until pureed.
2. Gradually add in the garlic, lemon juice, pine nuts and the rest of the olive oil until you have the desired consistency. I like pesto a little thick so it melts across the pasta or spreads like butter across fresh bread.
3. Store refrigerated in a lidded glass or plastic container until ready to use.