My husband and I made the long drive up to Maryland
to visit with friends and family.
|Pesto harvest includes garlic chives, meadow garlic, Greek oregano, and lots of basil--I cut it off near the soil line so I can get another harvest before our first frost.
||Sweet basil has been prone this fungal blight. I used only the green parts of the leaves.|
My plan for my contribution to Thanksgiving dinner was to make some pesto dressing for a tossed salad made mostly from the chef's mix salad greens. I harvested all the basil, which I'd planted at the end of September and was showing signs of disease. I made the pesto using my variable, harvest-based recipe, which you can read in this post: A field trip, a Florida native plant hero and a pasta salad