Cilantro Pesto Recipe

Ingredients
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1/2 teaspoon Kosher salt
1/4 cup olive oil

Method
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.
Makes about 1 cup.

Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

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this goes extremely well atop of cheddar/scallion scones!


Ingredients
2 cups Unbleached All-Purpose Flour or Pastry Flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup cream or sour cream
1 tablespoon Dijon mustard
1 cup (4 oz.) grated sharp Cheddar cheese
3 scallions, chopped

Instructions
Preheat the oven to 375¡F. Sift together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers. Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir in the grated cheese and the scallions. Mix just until combined. This is the consistency of drop-cookie dough. Liberally flour the counter and your hands. Pat the dough into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry.

How to Sucker Tomato Plants!

click on this post's title to check out this simple video link showing exactly how we will be suckering the tomatoes tomorrow evening!

THINGS TO HARVEST...this week at the garden!

Did someone say "HARVEST"?!?! Not to let the priority of PULLING WEEDS get away from us (which we DEFINITELY need to pay some attention to tomorrow evening), but we have good stuff to harvest! And it is only the first week of June!

ARUGULA - Please harvest one big bunch of arugula per household. Gently grab your bunch with one fist and cut about 1/2 inch above the dirt. The remaining arugula roots will grow again and we can have multiple cuttings form this crop.

CHIVES - Please help yourselves to chives and chive flowers. They are very flavorful and the flower itself is edible too.

CHINA CHOY - Cut about 1/4 below the dirt for a full intact head of china choy. Please just harvest the FULLEST heads of China Choy and leave the smaller ones to grow bigger. One per household.

KALE - Kale is available to harvest on a leaf by leaf basis. Snip the largest leaves just above its connection point to the base of the plant. Snip leaves from different plants, not all from the same plant, to allow the plants to continue to grow bigger. If you have any questions about WHAT to harvest and/or HOW to harvest it, PLEASE ASK! We will be meeting at 5:30pm tomorrow for a community work session. See you then. Come with a basket or a bag for bringing your harvest home.

Update on the covered up peas & lettuces: They are coming back! They just needed a little protection from the hungry birds. I guess it was a long winter for those guys too...

Special report: The first marigolds and nasturtium blooms of the season have made their way out!

We still have room for a few more gardeners to join us this season. Please spread the word and put any interested folks in touch with us via this email address: gjmainstreetcommunitygarden@gmail.com