Raggedy wrens - making pesto . . . . . . . . .

Like most everywhere in the northern hemisphere, we too are going
 through heatwave/drought conditions.

I recall childhood summers of near perfect weather. 
But those are history, in another time and place. 
I seem to dislike almost everything about summer now - except perhaps
 fresh picked tomatoes and country rides under deep blue skies - and
 although I don't wish time to fly too fast, I will embrace the arrival of Autumn. . . . 

. . . . . . .and I know the garden birds will too.  

The pair of Carolina wrens came to the porch yesterday looking tired and dishevelled. 
 Usually such sleek little birds with never a feather out of place, they were
 ruffled, messy and obviously feeling the heat. I see them drink from the bird baths
 but don't recall seeing them actually bathe, something the robins love to do.

The pair each clung to a hanging basket chain and proceeded to have a
 very noisy conversation. No doubt it was about the weather, just like the rest of us!

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8:30 AM Saturday we were at the local Farmers' Market - and things were jumping.
We went for German Johnson tomatoes - best for slicing and tucking 
into a traditional sandwich. Bob's favorite is easy, two slices of a good dense
 oat bread spread with a smidgen of salted butter, layer of juicy sliced tomatoes 
slathered with real mayo with a grind of black pepper.  Let sit a little while to 
bring to room temperature, then bite in!  
Summer in a sandwich. . . . . . . . nothing else required.

I was late sowing my own three pots of basil seeds this year - waiting until
 returning from Ireland knowing they would need daily attention. 
All pots are looking good now and I'll have plenty of basil to use, freeze as pesto,
 and share. 
Until my harvest I'm buying bunches of basil. At the market I found a 
large bunch from an organic farm and made pesto as soon as I arrived home.
Green and gorgeous, BUT within minutes in a bowl the top had turned 
that ugly army green shade.  
Later I checked Cook's Illustrated online to see how that can be avoided and
found two remedies you may already be familiar with, but quite new to me.
I will definitely be testing them in the upcoming pesto making days!

         BLANCHING - deactivates the enzyme that causes browning when cut

 basil leaves interact with oxygen.    

             Blanch basil for 30 seconds in boiling water and then shock it in ice water

 before drying it and proceeding with the recipe. 

This brief dunk causes minimal flavor loss. 

OR

ADDING LEMON JUICE - which contains antioxidants citric and ascorbic acid.

Add 4 teaspoons of lemon juice per 2 cups of packed basil.

Lemon juice also adds a pleasant acidity to pesto.

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Have a happy summer week in the kitchen - so many fabulous vegetables

to play with now that August is almost here.