by Robert W Malone MD, MS
Late June in the garden: The squash is at a stage where the little fruits are the most succulent, and the plant resembles an ornamental. Just give it a week, and the plant will have overtaken an acre, and the squash will be a foot long and hard as a rock.
But for now, so pretty!
Jill has been processing basil leaves and making the base for pesto to be placed into the freezer. Doing this is a lot of work, but then we will have pesto all year round.
A couple of weeks ago, she harvested the red onions, which were starting to rot from all the rain. She made pickled onions, which we started eating this week. They are absolutely fantastic. Pickled onions (with malt vinegar brine) are a very British condiment, and homemade ones are out of this world. She uses a recipe handed down by her mother, but notes that this online recipe is quite similar to what she uses. A note for anyone wanting to make pickled onions, organic red onions work just fine. Just find smaller ones and then cut into quarters or eighths. A high-quality pickling spice, commonly found in many markets, works just as well as adding all the spices individually.
The thing about homemade pesto and pickled onions is that the quality of the product is far superior to what can be bought. The taste is so superior, and one doesn’t have to worry about cheap seed oils, weird preservatives, etc. being added.
We are now harvesting the first tomatoes, and yes! A cucumber from the garden was used in our gazpacho yesterday…
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