Spinach-Basil Pesto

A few weeks ago I was gifted a few rather large bags of basil. Maybe four or five gallons, loose? I dunno. It was a lot of basil. An overwhelming amount.
Generally I would be totally excited about this – I LOVE basil. But the truth is, I have so little time these days that getting “exciting” foodstuffs for cooking usually just feels like another thing to feel guilty about not accomplishing on the to-do list. However, I refuse to allow food to go to waste, and I have an historically unhealthy relationship with free stuff (I can’t say no to free stuff – really, it’s a problem). So when my boss offered these bags of basil, I accepted and brought them home to a new and glorious life as…you guessed it, pesto.

What the heck else is there to do with that much basil?
Once at home, I took stock of what was around the house (after all, it was “make use of old stuff” day, not “go to the store for a bunch of expensive stuff you need to make something fancy” day).
In the fridge, I discovered something terrifying that had escaped its jar and was taking over a corner (and had possibly called for reinforcements). Don’t judge me – I told you I’ve been busy.
(insert several hours of frantic and disgusted cleaning, here)
Er, sometimes necessity is the best excuse for thorough fridge-purging? Ahem. Anyway, among the more savory items I unearthed were:


- several bags of slightly wilty but otherwise totally fine – or at least passable – basil, gifted from boss
-2 bunches of spinach, which when picked over wasn’t actually as bad as it looked in the bag in the back of the fridge
-a cup or so of fresh pine nuts
-the end-bit of a wedge of aged asiago cheese
-a bulb of garlic
-some coarse sea salt
-some olive oil
-a big bag of organic walnuts I’d forgotten about in the back of the pantry
And so, this pesto was born. And you know what? It was delicious. Some of the best I’ve made.

Far as I’m concerned, any time you get a bunch of herbs and run them through a food processor with some oil, it’s pesto. Yes, it might be kind of an unorthodox pesto, but it still counts in my book. So hey, experiment: use what you have on-hand. Maybe you’ll come up with something cool.
And d’you know what I love most about pesto? You can freeze it. You can even freeze it IN ice cube trays or ramekins, the better to portion it out for use. You can have fresh, home-made pesto ANY TIME YOU WANT.
I love that.
This recipe is simple. It will accept unending substitutions. It will help you clean out your fridge, it will come to your aid on those nights when you just don’t know what to make for dinner (pesto mini-pizzas – perfect!), and is very, very tasty. So next time someone tries to give you a truckload of basil (what, that doesn’t happen all the time?), just smile and say yes – you won’t regret it.
Spinach and Basil Pesto
1 gallon basil leaves, picked off the stem, washed, and dried
1-2 bunches spinach, also picked, washed, and dried
5 cloves fresh garlic, peeled
1/2 c (or more) hard cheese, diced. I use asiago, but parmesan/romano are good too.
1/2 c FRESH pine nuts. Always keep these in your fridge – they go rancid very easily.
1 c walnuts (you can use all pine nuts, or all walnuts – I like a mix of both)
the juice of one lemon
enough olive/sunflower oil to pull everything into a paste of your desired consistency (I used about 1/2 cup and it was very thick).
salt and pepper, to taste
In batches, pulse all dry ingredients together in a food processor until thoroughly chopped. I had to do several batches because of how much basil/spinach I had, and I found that pulsing it WITH the walnuts helped it move around enough to break down easily without too much interference from me.


Once everything is chopped down, add the lemon juice and start the food processor on low. Then drizzle in the olive oil a little at a time until it all comes together into a homogeneous paste. Some folks like it very thick, others want it almost pourable. Add salt and black pepper to taste.
This pesto will keep for a few weeks in the fridge (especially if you pour a little bit of olive oil on top of it in the jar to prevent oxidation).


If you make a lot like I did, you will likely want to freeze some. For this I use ice cube trays, putting about 2Tbsp of prepared pesto into each cube-space, and covering the whole tray with a layer of plastic wrap. About 12 hours in the fridge should be plenty to get them hardened up, and then you can transfer them into a freezer-safe plastic bag for longer-term storage.
These pesto cubes can be melted into pasta , thawed and spread on pizza or crostini, or added into a bechamel for a creamy topping to lasagna, veggies, or meats. It makes a great rub for chicken or fish, and can be stirred into a prepared vinaigrette for a zingy and interesting salad dressing.
Enjoy!
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Pomegranate Trees

Living in California I definitely take Pomegranates for granted. We can grow them here and they are pretty common. Every nursery around here carries them. I’ve even used them in planting plans on model homes for developers.

In the late spring and early summer the small, multi-branched tree becomes covered in these bright red flowers and buds. Contrasting the bright green foliage it not only makes a wonderful fruit tree but it also is quite ornamental. Late fall brings the fruit, which will split when they become overripe. The trick is to pick them before they split, though I haven’t quite figured out when that is. They will start to develop small fissures, so if you pick before those fissures open up it should be perfectly sweet and tart.

The best way to open up a pomegranate is to score the outside along the center and then pry it open. This reduces the mess because you avoid cutting the seeds, which can easily stain everything they touch, including our fingers. Eating pomegranates is definitely a labor of love. You have to carefully pry the seeds out from between the pithy flesh and remove the white membranes from around each chamber. I’ve heard of several different ways to do this, from doing it underwater to striking the outside of the fruit with a rubber mallet. I haven’t tried either of these techniques though.

So now you want to grow a pomegranate tree? Well, their main requirement is 150 hours of chill and heat during the summer. They grow well in the southern states and in California. They can also be grown in the Pacific Northwest, thought crops will be small due to the lack of heat. They do best in Zones 8 to 10 (though some varieties can be grown in Zone 7), though there are dwarf varieties such as Red Silk that can be planted in a pot and brought indoors during the winter.

If you’ve never tried a pomegranate (and no, pomegranate juice does not count as it tastes nothing like pomegranates), it is definitely something you should try to find. The taste is bright, tart and sweet.

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Soil Testing 101

Soil testing is incredibly important when you’re planning to produce food from your yard. It tells you what you’ve got and what you need. Plants won’t give you their best if they don’t have the proper nutrients or proper pH levels. The three most common nutrients, referred to as macronutrients, that plants need are Nitrogen, Phosphorus and Potassium usually referred to as NPK. But NPK isn’t the only thing you need to know the levels of in your soil. Other important nutrients, or micronutrients, include magnesium, calcium (especially important for tomatoes, peppers and eggplants), manganese, and iron (especially important for citrus).

It’s also important to know what your soil structure is and how much organic matter is in it. This affects your watering and plants’ ability to take up that water. High clay soils are more prone to run off and take longer for water to infiltrate, while sandy soils drain very fast and don’t hold enough water long enough for plants to access it.

So how does one go about finding out all this information? Well, you could buy one of those at-home soil tests, but I wouldn’t recommend it. I have found these dreadfully inaccurate. They also don’t give you all the information you need to determine what is in your soil. Instead you will need to find a soil lab that can do the testing for you. I use A&L Western Agricultural Labs. You simply print out their form, fill a quart sized Ziploc bag with soil and ship it, the form and a check to them and they will email you the results. I choose their SC3 Soils Analysis with recommendations. Here’s a soils report from them with the recommendations included:

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You can also find a soils laboratory through your county extension or local university.

To determine the structure of your soil you can do a home test. All you need is water and a jar. Simply add 1 part soil to 2 parts water in the jar. Close lid and shake for 1 minute. Allow this mixture to settle. This can take between a couple of hours to a couple of days depending on your soil’s structure. The first particles to settle will be the sand since they are larger and heavier. Silt is the second particle followed by clay, which are the smallest and lightest soil particles.

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From this test it appears that our soil is equal parts of clay, silt and sand, but what does that mean? Well, take a look at this handy soil structure diagram to determine what structure the soil is:

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As you can see, where the 30% lines of each side of the triangle meet to form a triangle we are dead center in the Clay Loam category. Loam is considered the best balanced soil structure because it offers both optimum water retention and water drainage. Clay loam will not drain as quickly, but it retains water well. The most common and concerning soil structure is clay soil. Clay soil can be very difficult on plants as it doesn’t drain well and makes it difficult for water to percolate in. It also contains a lot fewer air pockets with roots need. If you have clay soil, your best option is to dig in a lot of organic matter. An easier option, however, is to forgo using this soil and just build raised beds.

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Thursday in the City- Shopping

Two great shopping guides:
www.goodguide.com (even has an iphone app)
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First Pullet Egg

On Sunday while getting the eggs Tom found a tiny soft shelled egg. It could only mean one thing: our pullets are getting ready to become hens. They are still on the small side so even a small egg is ambitious for them. I’m curious as to which bird laid it. My Australorp pullet and Buffs are by far the largest of my pullets. And I know it wasn’t an Ameracauna because the egg was brown. It might have been one of the Speckled Sussex, but they are still relatively small. Clare at Curbstone Valley Farm wrote a great post about egg formation.

Of course my curiosity got the better of me and I had to crack open (or should I say tear open) the tiny egg. For some reason I was expecting only whites. Maybe it was because of the slight translucency of the shell and I couldn’t see a yolk. When I opened it up though, the yolk was plain as day. Another interesting thing was the consistency. It was very gelatinous. The albumen (what many people refer to as “egg whites”) was very firm and completely surrounded the yolk. Unlike with most eggs it didn’t drop to surround the yolk – it looked more like a glass marble. In the photo you can also see how soft the shell was.

I ended up giving the egg to Riley, who LOVES raw eggs. He made a funny face and wasn’t quite sure what to do with it.

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Flickr of Inspiration- Halloween Party

halloween party!

decor pics

ghost meringues
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Our First Farmhand!

Jeanette as Camo Fairy at our Wedding

Ha ha! Just kidding. My close friend, Jeanette, who you may know from some of her posts earlier this year on pheasant hunting and planting in colder zones, raising meat chickens, and gun safety, is staying in the water tower for a little while. She’s excited to help with the livestock and garden and we’re excited to have her here.

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Pears Pears Pears!!!

It’s definitely fall here (after all of what, like 17 days of summer? What gives, San Francisco?) and the pears on the tree in the backyard are filling out beautifully and starting to ripen.
Yesterday as I was out feeding the ducks and tending to the garden, I noticed a few pears starting to fall (one barely missing Mr. Dottie, who was mirroring me around the yard to make sure I didn’t do anything crazy like try and take their food, or, you know, breathe – he’s very protective). When the pears start to fall, it’s time to harvest. Well, actually, it’s PAST time, but it’s an excellent indication of the immediacy of the situation.
Knowing there was not time to lose, I dropped everything and went to work harvesting the first bucket of pears before I lost any more to the wind, rain, and inevitable decomposition of fresh fruit. When this process begins, it all happens VERY quickly and if I want to have pears to eat (and not just worm-riddled snacks for the chickens to peck at), I have to strike while the iron is hot. Or, that is, while the pears are still on the tree. And there are still plenty on the tree – but at least I’ve started the process.


One of the most well-received food items I have ever given away is just straight-up dehydrated pears. I cut them into thin slices, give them a dip in water (that has some lemon juice or citric acid in it to prevent browning), and line them up in my dehydrator trays. In about a day (depending, of course, on the weather, the thickness of the pear slices, and how ripe they are), I have delicious chewy pear chips that are the perfect hiking/trail snack, excellent for julienning and adding to granola or morning oatmeal, and make a lovely addition to a gift basket of canned and baked goods.


For dehydrating pears, I like to use them a bit under-ripe (this is also good because I can avoid most of the bird/bug problems by picking them off the tree when they are still hard). The pears yesterday were perfect – almost no holes or bruises, very large sweet fruit, and perfectly firm. I pulled out the 4 or 5 largest and ripest from the pile, and proceeded to slice and prep them for dehydration.


Unfortunately (or perhaps fortunately), I prepped too many pears…having forgotten that I had shattered one of my dehydrator trays in a frenzied fit of cleaning about a month ago. What to do with a few cups of semi-ripe sliced pears? They wouldn’t keep long enough to wait for free space on the dehydrator, and besides, there MUST be a recipe I’d wanted to try back when pears were nothing but a lovely dream and the world was filled with cherries and apricots…
And then it came to me – a skillet cake. A spicy, dense cake cooked over a layer of sauteed fruit, butter, brown sugar, and rum and turned out like a flan onto a serving plate. Everything from start to finish cooked in one pan. Yes, this is what pears were MADE for.
I immediately went to work, looking up several recipes to get basic proportions for the cake batter, and then basically made it up. I knew it would be OK – after all, how do you go wrong with pears in rum?
…but oh, I didn’t know how right I’d go.
(In fact, I was so unsure of this recipe that I didn’t even take pictures of the cooking process. Mea culpa. Hopefully the pears-in-dehydrator images and a couple of mouthwatering pictures of the finished cake will tide you over!)
The resulting cake was moist and dense and spicy, with delightful texture from the corn meal and oats, and a sweet (but not too-sweet) layer of pear and blueberry over the top. A perfect homage to fall (and a great cuddle-up-and-drink-tea kind of snack, too)!
Spiced Pear Skillet Cake
**note: to make this cake, you will need a skillet or other dish that is safe to use on the cook-top AND in the oven. This means no plastic or rubber grips, handles, etc. If you do not have a pan of this kind, you can make the WHOLE thing in the oven in a cake pan – just melt down the fruit mixture in the oven and stir frequently until the sugar syrup starts to bubble and caramelize. Then add the batter and put it back in the oven to cook. All that said, get yourself a good dual-purpose skillet. They are mighty handy.**
for the fruit topping:
2-3 medium pears, ripe but firm
1/2 c berries (I like blueberries or huckleberries here, but I bet cranberries would be good too)
2 tbsp butter
1/2 c brown sugar
2 Tbsp dark rum
for the cake batter:
1 c whole wheat pastry flour
1/2 c coarse-ground cornmeal
1/2 c rolled oats (use the old fashioned kind, not the “quick” ones)
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp powdered ginger
1/2 tsp salt (more, if you use unsalted butter)
1/2 c brown sugar
3 Tbsp butter, melted
1 Tbsp vanilla extract
1/2 – 3/4 c milk (enough to make a thick-but-spreadable batter)
Preheat your oven to 350 degrees.
Wash the pears and cut them into manageable pieces (about 1/2″ to 1/4″ thick, either in wedges or flat slices), removing any seeds, dark spots, and core-bits.
In a large (14″ or so) oven-safe skillet, combine 1/2 c brown sugar with 2 Tbsp of butter and 2 Tbsp of dark rum. Allow this to melt and combine until it begins to bubble wildly and caramelize a bit. Toss in the pears and cook for 2-3 minutes, or until the pears are just starting to soften slightly. Sprinkle in the berries, and remove the pan from the heat.
Combine the flour, oats, corn meal, baking soda, salt, and spices in a large mixing bowl (you can do this one by hand. As much as I love my stand mixer, sometimes it seems silly to bring it out for a simple batter, and this is one of those times). In a separate bowl, whisk together the eggs, 1/2 c milk, 3 Tbsp butter, vanilla extract, and 1/2 c brown sugar. Combine the wet and dry ingredients and mix until just barely homogeneous. You can add a bit more milk if it seems crumbly or hard to spread out.
Pour this batter over the fruit (still in the skillet), and spread it over the top until the fruit is completely coated with the batter. Depending on the size of your skillet, this might be a fairly thin layer of batter, but don’t worry – it puffs up considerably in the oven.
Bake at 350 degrees for about half an hour or until a toothpick/knife inserted in the center comes out clean (remember if you poke too far down, you’ll get fruit goo on it – don’t mistakenly think this is batter and over-cook your cake – it should be firm, but moist).
Remove the pan to a cooling rack (remember that any skillet handles you are used to using on a stove top will be VERY HOT from being in the oven. Use protection!) – allow the cake to rest for 10 minutes before inverting onto a large serving plate.

Serve this cake warm or cold – it would be lovely with a bit of whipped cream or sweetened creme fraiche, or a dollop of mascarpone cheese and a drizzle of honey, but is amazingly flavorful and rich all on its own.
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Artisanal Butchery and Dinner at Soul Food Farm

Join us at Soul Food Farm in celebration of artisanal butchery and Agricola grass-fed beef. A meat magical line up awaits you as: Chris Arentz and Angela Wilson of Avedano’s and Dave the Butcher along with Josh Kleinsmith of Piedmont Grocery and Zach Gero of Shoppers Corner break down a side of beef to be raffled off.  Local Chefs- JW of The Fairmont, Tia Harrison of Sociale, David Tanis of Chez Panisse and Paul Canales of Oliveto will prepare cuts of dry aged beef alongside spit-roasted pastured chickens prepared by John Fink of The Whole Beast and Fai Visuthico of La Trappe preparing carbanade Belgian sliders! Lastly but most importantly Patrick Horn of Pacific Brewing Laboratory and Mike Azzalini of La Trappe will be pouring their tastiest brews. The event proceeds will benefit local food organizations such as Slow Food Solano, The Butchers Guild, City Slicker Farms, Shooting Star Farm and Farmers Veterans Coalition.
Please help us support local food systems.
Purchase tickets at-www.brownpapertickets.com/event/129036

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Oink!

Gloucestershire Old Spot Pig

Yep, you’ve guessed it. We’re in the market for some hogs. Well, actually weaner pigs that we can raise for pork. Of all the stuff we do here, pigs are the least likely to fly with our neighbors. So we’re not going to keep them here. We’re currently working on getting a place to keep our hogs. Tom’s coworker used to raise them for 4H when he was a kid, so he’s going to help us learn the ins and outs of keeping hogs. I believe he’s going to be keeping a few as well.

We currently have our sights focused on two different breeds. Both are on the American Livestock Breeds Conservancy lists. The first is a Tamworth, which is listed as threatened. The second is a Gloucestershire Old Spot, which is listed as critical. Both breeds are good foragers and hail from Great Britain.

I’m excited! There is something about eating meat from animals you’ve raised. You know how they were raised. You know what they ate. You know they were happy and healthy. And of course these factors can really effect the taste of the meat.

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