Arugula Pesto
The arugula is surely off the hook this week and needs to be harvested - so here's a handy arugula pesto recipe for all of you community gardeners: (source: The Edible Garden, May 2012 edition.)120 g or a few large handfuls of arugula or rocket.
1 clove of garlic, finely chopped/crushed
1 handful of pinenuts
Extra virgin olive oil, for proper consistency
Lemon juice (a squeeze)
Salt and pepper to taste
1) Zap the arugula in the food processor, pouring a little oil on top to weigh down the leaves and begin the sauce creation.
2) When the leaves and oil have started to form a thick sauce, squeeze in the juice from 1/2 of a lemon, a handful of pine nuts and salt and pepper.
3) Turn the processor on again and allow it to work everything together before pouring in a little more oil. After a minute or so, turn off the processor and test the pesto.
4) Add more salt and lemon to taste, serve with pasta or bruchetta.
New School Gardens in Progress
After a bit of searching around I found this nice photo gallery of all of the school gardens, along with the Downtown Teaching Farm, that were initially funded in 2011-2012 through the State Dept. of Ed. It's delightful to look at how kids and teachers all over the state are using this opportunity to expand their traditional classroom environment!
School Gardens in Idaho, State Dept. of Ed (Click here to follow links)
Click each site below to view photos of each school garden program as they grow.
