Even with temperatures reaching to the 80’s regularly this month we are full swing into the fall season. My summer landscaping plants are starting to wilt, leaves are piling up on the deck and my fall vegetable garden is full of life.
Kale seedlings I planted (a little too early) over a month ago are peaking through the dirt.
My habanero plants-which did absolutely nothing during the summer-are now full of peppers ready to turn pumpkin orange!
The first week of September as my summer tomato plants were bearing the last fruit I took 8 more cuttings and planted them in an empty bed. They’ve done great and are now giving me an early fall crop of tomatoes!
Next year I am going to buy 8 different varieties of tomato plants and take cuttings every 2 weeks until all my tomato beds are full. All you have to do is snip a decent size (6-12″) sucker branch at the node and plant it.
Another loser from the summer-Clemson Spineless Okra- is growing like crazy in the mild temperatures. I thought okra was a warm weather crop? Maybe it was all the rain we had. Go figure.
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Roasted Vegetables with Walnut Pesto
This recipe for roasted vegetables is great for a fall or thanksgiving side dish along with the walnut “pesto”. Cut all the vegetables the same size so they roast evenly.
Ingredients
- 1 pound each: Carrots, Parsnips, Brussel Sprouts. Cut equal sizes
- 2 lbs butternut squash, Cut in 1/2” cubes
- 2 large shallots, quartered
- 6 thyme sprigs
- 1/2 cup olive oil (reserve 4 tablespoons)
- 1/4 cup toasted walnuts
- 1 tablespoon butter
- 1 garlic clove chopped
- 1/4 cup fresh grated parmesan cheese
Instructions
- Pre-heat oven to 425 degrees with rack set to lower third of oven
- Place 2 cookie trays in oven
- Toss vegetables with olive oil (minus 4 tablespoons), salt and pepper, thyme
- Carefully remove hot cookie trays and divide vegetables between them making sure vegetables are not stacked.
- Roast vegetables for 40 minutes, switching cookie tray positions halfway through cooking.
- While vegetables are roasting, toast walnuts with 1 tablespoon oil until lightly brown. Add butter and garlic and saute for 2 minutes. Allow to cool.
- PLace walnuts and cheese in a food processor and blend, slowly adding 3 tablespoons of oil. Scrape down sides and process until smooth.
- Remove thyme sprigs from vegetables pull off some of the thyme leaves from the stems to combine with the vegetables.
- Toss vegetables with walnut pesto and garnish with fresh thyme sprigs.
please please make this for me!!!