Our Click & Grow kit has been doing pretty well. The soil situation, pests and my allergies are controlled. With its 16-hour LED light system for the plants to photosynthesize, I've also tuned it to turn on in the evenings so that it doubles up as a night light. We haven't had much luck with tomatoes. But the other leafy herbs and peppers flourished. I'm not fond of flowers or their pollen or whatever, so I avoid the French marigolds, lavender, hyssop, petunia, etc.
The recent three pods were dwarf basil. We snipped them off here and there to flavor omelettes, fish and stuff. Largely, we left them to grow. The stems of the dwarf basil shot up and the leaves were plentiful. Finally it was time to fully harvest the leaves, clear them all and put in new pods. Toasted pine nuts. We took all the leaves and stems to blend them into pesto. #ImpieCooks2020
That night, I was adamant to have a light dinner. Spaghetti tossed simply in pesto and garlic. It was served with raw tomatoes. I loved mine exactly like that. Plain yet ridiculously delicious. I didn’t want additional scallops seared or even a hardboiled egg. The man boiled an egg for himself and put a couple of anchovies into his plate for a deeper umami.
Why buy bottles of pesto sauce when we can so easily make it at home ourselves. Pesto is one of my favorite sauces for just about anything. There’re good basil sold at the markets, and when they’re grown at home, I’m sure they taste even better. Ours was fragrant and held so much flavor. We make pesto lean towards a little more garlicky since I love garlic. Hurhurhur. Mmmm, this batch of homemade pesto was soooo good. We didn't manage to make any extra pesto to keep in the fridge. Unfortunately the three pods of harvested leaves only produced enough pesto for a pasta meal for two with one portion left for lunch the next day.
The recent three pods were dwarf basil. We snipped them off here and there to flavor omelettes, fish and stuff. Largely, we left them to grow. The stems of the dwarf basil shot up and the leaves were plentiful. Finally it was time to fully harvest the leaves, clear them all and put in new pods. Toasted pine nuts. We took all the leaves and stems to blend them into pesto. #ImpieCooks2020
That night, I was adamant to have a light dinner. Spaghetti tossed simply in pesto and garlic. It was served with raw tomatoes. I loved mine exactly like that. Plain yet ridiculously delicious. I didn’t want additional scallops seared or even a hardboiled egg. The man boiled an egg for himself and put a couple of anchovies into his plate for a deeper umami.
Why buy bottles of pesto sauce when we can so easily make it at home ourselves. Pesto is one of my favorite sauces for just about anything. There’re good basil sold at the markets, and when they’re grown at home, I’m sure they taste even better. Ours was fragrant and held so much flavor. We make pesto lean towards a little more garlicky since I love garlic. Hurhurhur. Mmmm, this batch of homemade pesto was soooo good. We didn't manage to make any extra pesto to keep in the fridge. Unfortunately the three pods of harvested leaves only produced enough pesto for a pasta meal for two with one portion left for lunch the next day.
2 comments:
The Baker-at-Home just bought her click and grow too last month! Something she planned to do after the home renovations. She already re-potted the basil and thyme. Did you had to re-pot your basil? The rosemary is taking forever to grow.
ehhh no. no re-potting for me. the patio doesn't get enough sun, and also i dun wan to touch soil and such (allergies), and a pot of soil outside will simply stir up the nose. plus i cannot be bothered to water plants. HAHAHHAAH.
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