which allow me to be in touch with and revel in my innate (but not always obvious) crunchiness:
Fruit bounty: cantaloupe (store-bought but local), blackberries we picked at Milne Farm, blueberries we picked from a local farm, plums from my brother's trees.
Pizza: with pesto sauce made from our own basil (2 varieties) and homemade crust. And yes, it is worth the extra $6.99/lb. to buy pine nuts for the pesto.
3 cups (packed) fresh basil leaves
3-4 large cloves garlic
1/3 c. toasted pine nuts
1/3 c. olive oil
1/3 c. parmesan
salt and pepper to taste
1) Put garlic and basil in food processor and mince well.
2) Add nuts and blend.
3) Drizzle in oil while machine keeps processing. Transfer to bowl and add parmesan and season.
4) Use about 2-3 TB on your favorite pizza crust. (Put 3 TB or whatever is left in a ziploc and freeze to use later.)
4) Add any topping you like (if I had it I would add roasted red pepper, mushrooms, artichokes, and roasted eggplant) and finish off with mozzerella and more parm. If the cheese is all you have, it's still fabulous. Cook at 500 for 8-10 min. or until cheese bubbles. Yum. Serve with a salad.
Dessert: blueberry/blackberry pie. Fabulous recipe here, except I use my own pie crust recipe. (Have husband stop for vanilla ice cream on the way home from work.)