Preserving

We are rapidly approaching February! I cannot believe how fast January has flown by. Personally, I was afraid it would lag on forever. Thanks to mild weather, including lots of sunshine, it has not been the typical “post holiday” test of endurance it usually is, here in the PNW.

Weather aside, I was also afraid the month would drag on and on due to a drastic change in my eating habits. I signed up for a “30 Day Challenge” as I am sure many of you did as well. I’ve never really made poor food choices and I have a pretty solid understanding of nutrition. But, I have always been a meal “skipper”. Fully engrossed in a project, I frequently looked at the clock for the first time at 5pm or even 6pm, before realizing I had not eaten all day. Those habits, along with a nightly glass of wine, or two, really packed on the pounds.

So, after seeing a couple pics of myself from Christmas, I made changes. I’m not advocating for anything other then clean, healthy eating habits and a daily walk in the fresh air. Oh and drinking water….lots of water. Thankfully, this was not something I had to learn as I have rarely been without a bottle of water, my entire life!

My eating plan includes lots of fruits, vegetables, lean protein and eating about every two hours throughout the day; typically snacks, meals and smoothies. I’ve been going through pounds of avacados, bananas, mango, pineapple, kale, kale, kale, chicken etc…. I’ve managed to find most things I need frozen, with the exception of bananas and avocados. When the nearest co-op listed large, organic avocados for $.59 each and bananas for $.39 a pound, I knew I had one choice….to freeze them. It works beautifully.

For the avocados: Cut them in half, remove the pit, take them out of the skin and place in single layer on a sheet pan. Freeze them until solid and place in an airtight container or bag until ready to use. They are just like a fresh avocado, although they do turn brown a little bit quicker.

For the bananas: Peel, cut in half, place in single layer on a sheet pan. Freeze them until solid and place in an airtight container or bag until ready to use. These are best used frozen as they do get a little mushy after freezing.

24 hours later, frozen solid and ready to store.

I hope you find these tips useful and I hope your 2019 is off to a great start. I appreciate you stopping by. Have a wonderful evening!

Laura

Just like everything else in the garden, the basil was ready to be “dealt” with! What could possibly be better than Fresh Garden Pesto? If only you could have smelled the aromatic combination of basil, garlic, pine nuts, oil and cheese as it whirled together in the food processor; forming the most undeniably summeriest and tastiest of all condiments! We managed to stock the freezer with 3 pints of this little slice of summer. I’m already thinking about a Thanksgiving turkey sandwich with pesto mayonnaise or a bowl of fresh tomato soup on a rainy January day, brightened by a swirl of pesto. Oh yeah, we like it on pasta too!

Laura’s Fresh Basil Pesto

Inspired by: Ina Gartner’s Barefoot Contessa Parties!

1 1/2 cup pine nuts

15 cloves chopped garlic (more or less, your call)

10 cups packed basil leaves (no stems)

1-3 teaspoons kosher salt

1-2 teaspoons ground black pepper

4 cups, approximately, very good quality olive oil

2 cups freshly grated Parmigiano-Reggiano cheese

Food processor fitted with the sharp blade

You will need to adjust these ingredients proportionally based on how much basil you are trying to use. Additionally, the water content of the basil itself, will impact the amount of oil needed. The quality and flavor of the pesto is determined by the quality of the basil, oil, cheese and nuts you use.

Start by pulsing the pine nuts and the garlic in the food processor, until they are coarsely chopped and evenly combined.

Add the basil leaves in batches and continue to pulse the mixture to thoroughly combine.

Once all basil has been incorporated, it is time to drizzle in the olive oil. Work slowly, stop often, scrape down the sides of the bowl, and continue to add oil until the pesto has reached your desired consistency.

Add salt and pepper. Adjust to your taste. Toss in the grated cheese and give it one more brief whirl! Spoon into clean glass jars or freezer containers. If freezing, be sure to leave about 1/2 inch of head space to allow for expansion. Add a thin layer of olive oil before sealing to ensure basil does not turn brown.

When the Fall rains come followed by the Winter snow, you can laugh them off, knowing you have a few jars of summer, tucked away in your freezer.

Eating Healthy in the New Year?

Summer In a Jar…Fresh Basil Pesto