In our garden

Thanks to all of the rain and sunshine we've been getting, our garden is producing an abundance of raspberries, blueberries, strawberries, brocolli and basil. We like eating the brocolli raw dipped in peanut sauce, and have been freezing all of the berries that we can't eat. We'll use them in pancakes, fruit salads and fruit crumbles. I've also made a few batches of basil pesto - my favourite way to eat it is on a bagette toasted in a cast iron frying pan with a little olive oil. Sometimes I have it for breakfast along with a bowl of fresh fruit from our garden. It is delicious!

Gus has been chasing away a black bear all week long. Lori and Scott saw it on our driveway and said it was very big. What a treat for them to see it, but I haven't been going on my morning walks down the driveway since.

If you are fortunate enough to have fresh basil, here is an easy recipe for pesto - all measurements can be increased according to taste:

Basil Pesto

2 - 3 cups of fresh basil
2 cloves of garlic, chopped
1/2 cup toasted slivered almonds, walnuts, or pine nuts
1/2 cup good olive oil
1/2 cup grated parmesan (from block)

Place basil and garlic in food processor and pulse until coarsely chopped. Add toasted nuts, parmesan and olive oil and process until mixed. Store in refrigerator for up to a week. Delicious!