Bread & Butter Pickles

Ingredients

• 3-5 sliced cucumbers
• 1 large onion, thinly sliced
• 1 bunch of garlic spaces (if you have these)
• 1/4 cup pickling salt
• 1/2 cup sugar 
• 1/2 cup distilled white vinegar
• 1/4 teaspoons ground turmeric
• 1 tablespoon mustard seeds
• 1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture directly with ice and let the bowl stand at room temperature for 2 hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. The pickle taste will be ready for your next meal however, you can store the pickles in an airtight container for up to three weeks in the fridge.

Peanut's Pesto

Ingredients:

• 4 cups of loosely packed basil leaves (compost the stems)
• Salt
• 1/2 clove of garlic
• 1 bundle of diced garlic scapes (or use a full clove of garlic if it's not scape season)
• 1 cup olive oil
• 4 tablespoons pine nuts (or walnuts)
• 1 cup freshly grated Parmesan

Combine all ingredients except Parmesan in the blender. When evenly blended, pour into a bowl and mix in Parmesan. Serve on top of something delicious like my Wild Hope Farm roasted broccoli pizza with mozzarella and grated Parmesan (see image below). Put excess pesto into a jar and store in fridge.