The October Garden

The clover cover crop is already growing

Squash squash and more squash

The pumpkin patch

Planting shallots in the raised beds

Kale Pesto

How to use this much kale??!

Kale Pesto!

A couple years ago, Cole and I went to a Kale cooking class at Whole Foods where we got this recipe. The original however, was meant to be super healthy and included no salt, no garlic and (gasp!) no olive oil. So, I added a few ingredients to increase the flavor. The pesto can be placed in an ice cube tray for freezing, or used in pasta, rice, or potatoes.

Kale Pesto

Ingredients:

2 cups basil

1 bunch kale

1 teaspoon salt

1 tablespoon lemon juice

3 cloves garlic

1/4 cup almonds or walnuts

1/4 cup olive oil

1/4 cup green water from cooking kale

Instructions:

Tear and clean kale. Cover the kale with water in a saucepan and steam for about 5 minutes or until tender. Reserve 1/4 cup of the green water. Put all ingredients in blender and process until ground into a paste.

Kale pesto with orzo, olives, white beans, roasted red peppers, and feta

Pressing Cider

Last weekend some friends from Corvallis brought over a few boxes of apples from their tree. Last year Cole bought this cider press so we got to try it out!

After slicing out bad spots, we throw them in here to be ground into pulp

Then the pulp gets pressed through a cotton bag and the juice comes out of a tube

Ray enjoyed the afternoon too!