Pesto and Preparing for Winter

With a chill in the air and darkness arriving early, we began our final harvest from this year's garden. Several St. Kate's students joined our regular community gardeners with a new energy and enthusiasm and allowed us to accomplish several tasks. The tomato plants were still producing much fruit, but most was green and would have to be picked and allowed to ripen or used to make fried green tomatoes. We still managed to fill a large basket of mostly ripe tomatoes to bring to Sarah's and were able to collect a wheelbarrow of green tomatoes and a few peppers. Though this was a small fare compared to produce from the garden this summer and early fall, we were pleased to fill a large basket with the bulk of our harvest--fresh basil! The task of destemming so much basil looked daunting at first, but it was quick work with many hands.

While some people worked with the basil, others finished harvesting the tomatoes and began the process of putting the garden to sleep for the winter. Though it took some determination to untangle the tortuous tomato vines from each other in order to remove their wire support systems, it was a satisfying feeling to pull the roots from the ground. The small tendrils clung tenaciously to the dirt, and it felt a little disheartening to be, quite literally, uprooting these plants from their home. Still, it is a necessary step in the circle of life in order to allow the dying green matter to revitalize the earth that will support new seedlings in the spring.

As darkness began to fall early, we headed inside for our most exciting task of the evening: processing the basil into pesto! It was a good thing that we destemmed as much basil as we did; we still only had barely enough pesto to feed all the people who came to help make it.

Our evening ended with a conversation among the gardeners and students along the lines of charity and justice in connection with the work in the garden. Thoughts about the nature of food and how it influences us, the importance of fostering community, and ideas about the sustainability of having such a garden fueled an insightful discussion that was welcomed by all. Though this would be the last garden gathering for a while, the evening ended with positive anticipation for a January meeting on planning for next spring. Sleep well, Community Garden 2008, and we look forward to renewing you in the coming year.

Pesto Recipe

10 minutes to prepare (yields 6 servings)

3 cups (packed) fresh basil leaves

3-4 garlic cloves

1/3 cup olive oil

1/3 cup parmesan

optional: 1/3 cup pine nuts or walnuts, lightly toasted, and pepper and salt to taste

1. Mince basil well in a food processor or blender.

2. Add nuts (optional) and continue to blend until nuts are ground.

3. Drizzle in olive oil as the machine is still running until you have a smooth paste. Transfer to a bowl, stir in parmesan and optional salt and pepper.

Serve room temperature in a warmed bowl with your choice of cooked pasta.

Source: From the Moosewood cookbook.