And the winners for the Early Bird Tickets to Bella Vintage Marketplace are…Donna Gaddy and Deb Miller! Congratulations to both of you. I wish I could have given a ticket to each of you who took the time to leave a comment. It’s going to be a great event so please come. You’ll love it and we’re supposed to have PERFECT Franklin weather this week. I’ll be there Friday. If you see me…please say hello. I love meeting my readers…I actually get super excited. So don’t be shy…say hello! But today is Sunday and I’m harvesting the garden.
My tomatoes don’t seem to be producing much these days, so I’m headed out to garden to do some cleanup and get ready for fall planting. I’m going to miss them because they really produced a beautiful bounty this year. I had Cherry, Sweet 100’s, Roma, Sun Gold and a variety of Heirlooms. It was such a blessing to head to the garden and pick tomatoes for our dinner. We ate a lot of Bacon, Lettuce and Tomato sandwiches and Caprese Salad was almost a nightly indulgence.
I’m also harvesting my basil today and I’ll be making lots and lots of pesto that will take us through the winter months. I really am over the moon for pesto so this is going to be fun. I put it on everything…pasta, chicken, sandwiches (especially turkey with brie) and I often spice it up and add top off a juicy steak with a dollop of spicy pesto.
If you’ve never made pesto…it’s super simple and elevates a piece of chicken or a pizza like nothing else. Packed with flavor and simply delicious. Here’s a recipe just in case you need one.
- 2 cups packed fresh basil leaves
- 2-4 garlic cloves (depending upon size and your preference)
- 1/4 - 1/3 cup pine nuts (lightly toasted)
- 2/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan or Pecorino cheese
- Combine the basil, garlic and pine nuts in a food processor fitted with the metal blade or a high-powered blender and pulse until coarsely chopped. Slowly add 1/2 of the cup of oil and process until fully incorporated. Season with salt and pepper to taste. (Don't over-salt the mixture.) Add the cheese and the remainder of the olive oil and fully incorporate.
- Serve immediately or transfer to a sealed container. Keeps in refrigerator up to one week or freeze small batches and use as needed. Enjoy!
Receive all the latest news about Franklin PLUS my FREE Report Must Attend Franklin EVENTS!
Subscribe to get our latest content by email plus your free report Must Attend Franklin Events.