2014 brought a bumper crop of Caroline red raspberries! I made over 90 pints of freezer jam, not to mention ice-cream, bread pudding, muffins, smoothies and eating them fresh.
Last year we had a bounty of thornless blackberries - Arapaho
Rasberry-orange muffins (two recipe variations)
My pappa Joe grew all this basil. He even starts it by seed! He's going to teach me how, so I can have my own basil garden instead of raiding his.
Two different sizes of containers for pesto - both work great. Irene freezes her in ice cube trays as well. This is about 4 batches of the above recipe.
Kneader's bread pudding recipe: http://www.chef-in-training.com/2012/02/kneaders-raspberry-bread-pudding/
Pappa Joe and Irene's pesto recipe
4 cups fresh basil (packed)
1 cup olive oil
6 cloves garlic
1/2 cup walnuts or pine nuts
1 cup parmesan cheese
sea salt (to taste)
Rinse and dry basil. Remove leaves - discard stems and flowers. In a food processor (or blender) puree basil, garlic and nuts. Add oil and parmesan and pulse a few times. Lastly, add sea salt to taste. Pour into plastic containers or ice cube trays and freeze.
Use your homemade pesto in...
grilled burgers, chicken or fish
over garden tomatoes
My pappa Joe and his beautiful wife, Irene - an Italian and a Greek make for wonderful chefs!