Archive for June, 2010

Garlic Harvest

Posted in Garden | 2 Comments »

My Dad and I are excited about the garlic he harvested from the garden, which I like to call “the jungle” because it’s a little wild!   

He asked me to braid the long ends to keep them together for the drying process.  I attempted to do so, but with no prior knowledge of garlic braiding I was unsuccessful.  So, my Dad and I used many pieces of string to tie the garlic together.  We now have a garland of garlic, about 4 feet long! 

Next time, I’ll follow the gardenerd’s easy technique for more professional results:

Sour Cherry Almond Pie

Posted in Sweet | 1 Comment »

I highly recommend that you get your hands on some sour cherries!  Look for them at this time in farmers’ markets or make friends with someone with a sour cherry tree.  If you can’t find them, you can simply substitute sour cherries with sweet cherries or try lemon juice and sweet cherries (3 tbsp. for 2 lbs. cherries).

Sour Cherry Almond Pie


2 lbs. sour cherries, pitted

1 c. sugar

1/3 cup all-purpose flour

½ tsp. almond extract

 9 inch frozen pie shell


½ c. old-fashioned oats

¼ c. brown sugar

¼ c. chopped almonds

¼ tsp. ground cinnamon

Pinch of Kosher salt

1. Preheat the oven at 400°F. 

2. In a saucepan, mix together the cherries (including any juices), sugar, flour, and almond extract.  Bring to a boil over medium-high heat.  Boil for 1 minute, stirring.  Cool to room temperature. 

3.  In a medium bowl, combine the oats, brown sugar, almonds, cinnamon, and salt. 

4.  Pour the cooled cherry filling into the frozen pie shell and top with the oat mixture.

5. Bake the pie on a baking sheet in the center of the oven for 35 minutes or until the crust is well browned.  It’s tempting to taste this pie as soon it comes out of the oven, but allow it to cool before serving!  Believe me, it’s better this way.

I can’t wait to make this treat again next year, since my sour cherry source has already been exhausted.  This pie was a hit with everyone who got to taste it!  My aunt liked it so much that she rationed her slice to last 3 days.  It’s really easy to make, so I hope you try it!

Lettuce “Pesto”

Posted in Gluten Free, Savory | 4 Comments »

It’s prime time for lettuce and my refrigerator is overflowing with fresh green leaves.  I’ve been making and eating many salads for lunch, but I’ve recently created something different.  Inspired by a recipe for a mild pesto using garlic scapes, I created an even lighter “pesto” made of lettuce.  This is perfect for people who can not eat raw garlic and are looking for something new to do with lettuce. 

Lettuce “Pesto”

6 cups torn lettuce leaves

½ tsp. Garlic powder

2 Tbsp. Pumpkin seeds

2 Tbsp. Grated Pecorino Romano cheese

½ c. Extra-virgin olive oil

Ground black pepper, to taste

1. In a food processor, blend all ingredients for the lettuce “pesto”.

For a side dish, I tossed cooked rice and small chunks of peach with the pesto.   

I shared 1 cup of rice (pictured above) with my sister. Reminder: 1 serving of rice is 1/2 cup.  

Soon, I’ll have to get creative with lettuce again.  I overheard a woman at my CSA (Community Supported Agriculture) pick-up site talking about a good lettuce soup recipe she found on the internet.  I may have to look into it!