Monday, September 1, 2008

End of Summer Pesto

In less than 3 hours, summer will be over. We just got home after a long weekend vacation on Mackinac Island. We had a lovely time. We rented a condo on the more secluded west side of the island. There are no motorized vehicles on Mackinac Island so we spent half of our time biking and riding around on a horse-drawn carriage and the other half exploring, eating, and watching the sunset. It was the perfect end to summer. We drove into town just before 5:00 pm and headed straight for the co-op to buy our week's groceries. The co-op was closed but there were a couple of working members inside and they let us in! We were hungry when we got home so I threw together one of my quickest summer meals: tomato drizzled with balsamic vinegar and olive oil, fettuccine with pesto, corn-on-the-cob. The tomato was a gorgeous heirloom variety that I picked up at the co-op and the corn was part of the bushel I bought last week from Rebecca Titus. The pesto is part of the 10 batches or so that I made a couple of weekends ago using my friend Anne's basil. Pesto is easy to make, freezes well, and defrosts quickly. We freeze small portions in old Gerber baby food jars or plastic 1/4 cup serving containers (from all that pearsauce that Caroline eats) and eat it all winter long...and on nights like tonight when I want something that's easy to prepare.

Caroline's Lunchbox Menu, September 2: Breakfast - O's, peach (Heritage Acres Farms); Lunch - garbanzo beans, corn (Titus Farm), brown rice with chard (Owosso Organics), dill, and feta cheese; watermelon (Greenman Produce); Snacks - graham crackers; sunflower butter

Childcare Center Menu, September 2: Breakfast - grape juice, Cheerios, Golden Grahams, Rice Krispies; Lunch - cheesy rice, corn, beans, bananas; Snacks - graham crackers, soynut butter

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