Pesto and tomatoes

Although most of our tomatoes are still green, we did get one magnificent red one. There's hope of more to come. These are heirloom tomatoes, and we hope to harvest the seeds to save over for future plantings.

Meanwhile, we have to clean out last season's food from the freezer to make room for this year's harvest.

Today was the day for veggie soup. Our yellow summer squash is overwhelmingly abundant. We had tomato juice in the freezer. And in the fridge was some of Patricia's magnificent pesto made from our enormous basil plants.

PESTO VEGETABLE SOUP

1 quart vegetable broth
1 quart tomato juice
4 medium leeks
4 large potatoes
3 small crookneck squash
1/2 pint pesto
2 stalks celery
3 carrots
salt and pepper to taste

Put broth , tomato juice, and pesto in pot.
Add chopped veggies, salt & pepper.
Cook until veggies are tender

Serve with garlic bread.

We gathered carrots, squash, leeks, and potatoes directly from the garden.

Of course, you can add any veggie that might be ripe from the garden. It's that fantastic pesto that makes the soup so flavorful.

Today we processed three quarts of peaches from the trees on the farm.

So, while we wait for more ripe tomatoes, we've got lots to fill our tummies.

Denise