Another day off, and another day that I wanted to spend catching up on a good read, hanging out with a good friend, or simply staring into the sky. Not to be had. At its end, the day ended up to be quite rewarding, albeit taxing, along the way! There was so much basil in the yard and garden plot that it was almost overwhelming. Half the day was spent catching up, over breakfast, with my boyfriend, who is as equally dedicated as I am in this gardening-cooking-preserving journey. We planned our day, gulped a couple of cups of coffee, and set out to make the most of it, despite the fact that we really wanted to just put in a movie and zone out!
An abundance of basil at the garden plot…about double the amount awaited us at the house.
You can apply this blog post’s concept at almost any level: cut and harvest at the peak of freshness and flavor, and m-a-x-i-m-i-z-e. Right after clipping, we headed to Whole Foods and picked up the necessary ingredients for pesto: olive oil and Parmigiano-Reggiano (both shredded and powdered). We already had plenty of parsley, sea salt, and pepper at the house, so we were set.
The 24 inches of snow is finally starting to melt from our recent deluge here in Denver. Unfortunately, I was unable to burrow down and hibernate; the outside world’s demands forced me to wake up, shovel, and brave the roads. My view of the back porch is a stark contrast to my cozy, warm perch here on the floor, beside my coffee table.
My usual resting spot to catch the last rays of sunshine…not so much today!
Two days before the snowstorm, I drove to my plot at Ellis Elementary School’s community garden. This garden is sponsored by Denver Urban Gardens and hosts roughly 15 plots for those without adequate gardening space at their homes. I have been living in an apartment for the past year and have thoroughly missed having fresh vegetables, fruits, and herbs within a short walk’s reach. Purchasing a plot here was one of the most rewarding and inexpensive things that I have recently done.