Harvest Time

Harvest time means lots of yummy things.

 

There's my big bundle of herbs - that is an entire armload! From left to right we have Parsley, Melisse, Dill, Chives, and Lettuce. All from my garden. All completely organic. 

I mean it:

 

Don't worry he wasn't ground into the mix - he was freed - isn't he beautiful? Look at those antennae - three times as long as he is! 

The chives were used in mashed potatoes, the parsley was allowed to go to seed, the dill was frozen, and the Melisse was made into my favorite pesto:

 Melisse Pesto Recipe:

Lemon Balm Pesto Pasta

serves 4

2 cups packed lemon balm

3 cloves garlic

1/2 cup walnuts

1 1/2 tablespoons lemon juice

3-4 tablespoons olive oil

salt to taste

In in a food processor, combine the lemon balm, garlic, and walnut. Give it a quick whirl until everything is finely chopped, but not completely. Add the lemon and slowly drizzle in the oil while the machine is running. Salt to taste.

I "borrowed" the recipe from the link above. She has wonderful photographs of food and yummy things.

My melisse bush is very aggressive. It explodes into to life in the spring. It was overwhelming the parsley so I cut enough for two batches of this recipe and then some. Don't over do it on the Melisse! It really needs the above balance. Other wise it's just a bit too green.
If it is organic - out of the garden - be sure to wash it thoroughly: 

 It makes an enormous amount! I split this into two jars and it was more than enough four people - probably could feed six. It has a lovely lemony aroma and is so different than basil pesto. Enjoy with some sort of hard Italian cheese on pasta.

 Bon Appetit!