Suburban Homesteading

Although I’ve grown fond of my current home, I don’t quite belong in the suburban area of Olympia. I am naturally drawn to the extremes of a big city or small town.  Lately, it’s definitely been on the smaller side of things. This is best demonstrated when I use my spare time to do a little homesteading. This can be anywhere from using local flora for decor, or making preserves from local bounties.

After a trip to my Gram’s orchard, I found myself with two large crates of our family pears amongst apples and Italian prunes.  In hopes of avoiding waste (and fruit flies), I took to the kitchen with mason jars and some patience. Pears were 1st.

The method is so simple:

Wash & Rinse

Cut pears in half

Remove the core

Peel and chunk

Add a squeeze of local honey and lemon juice in the bottom of each jar

Add the pears with some hot water

And finish in a water bath to seal

No unnatural additives, just pure, sweet home pears.

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Garden Pesto Pasta

Our garden is overflowing this year, but of only with a few things at a time.  Each week has brought a new bounty from the containers.  I had a lot of basil this week. Basil=Pesto in my mind (that is, when I don’t have fresh mozzarella cheese).

Our tomatoes aren’t quite ready, so I opted for the local baby heirlooms around.

With these ingredients, my stomach was begging for pasta. Recipe is included below:
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Here is what you’ll need:

2 handfuls of basil

About a 1/4 olive oil

4 cloves of garlic

veggies of any kind, I chose tomatoes and zucchini

a little of the “shaky parmesan cheese”

 

Here is the Garden Pesto Pasta Recipe- it is super scientific:

Add basil, garlic, cheese, and olive oil to the food processor, or blender in my case, and blend until only small flecks of basil are floating around in there.

Next, cut your veggies, I used about 12 baby tomatoes and a few large slices of zucchini. Place on a cooking sheet, drizzle a little olive oil and salt, roast in the oven for a few minutes.  In that time, cook about two cups of pasta. I like firm pasta, so I chose bowtie.

First layer pasta, then veggies, then pesto, and a little more cheese.

This is a perfect meal or a great side dish in the summer if you have an incredible amount of basil, tomatoes, and zucchini.