First year in the expanded garden is off to an amazing start! We took advantage of the unbelievably mild weather and got planting nice and early. Lots of seeds are already sprouting up: radish, hakurei turnip, broccoli raab, mizuna, peas.
The star of the show for me, though, is the Chickweed. She has spread from a few isolated strands in a corner to several little patches throughout the garden. And right now, she’s full of tiny white flowers. A glorious Springtime sight!
(The largest, most succulent patch is taking over one side of a meant-for-vegetables, big raised bed. Hawkeye keeps mentioning it’ll have to be moved. I haven’t told him yet I’m letting it stay. You can never have enough Chickweed, right? Plus, I figure if Chickweed is thriving there, it’s too shady for veggies anyway…. )
I depend on Chickweed for my bodycare, but today, all I can think about is pesto!
Chickweed Pesto Ingredients:
- 2 cups fresh Chickweed
- ½ cup fresh Basil (or Parsley, Cilantro, Arugula, Garlic Mustard, whatever green you’ve got)
- 2 cloves garlic
- 3 Tbsp sunflower seeds, pine nuts or almonds
- ¼ tsp salt
- ½ cup olive oil
My method isn’t too fancy. I add the seeds/nuts to the blender first and chop them up, then add and chop the garlic, then add the greens, salt and oil and blend it until it’s smooth.
(Warning, pesto can be addictive ;))