Plants grow really well in our climate, but for that one issue: very little rain falls in the growing season. Meaning now.
We discuss things like watering and fertilizing in our regular gardening chat. Lynn Kunstman from Jackson County Master Gardeners joins us for a weekly Q&A on gardening.
Call live during the segment, 800-838-3760, or email in advance: JX@jeffnet.org.
You can also contact the Master Gardener Plant Clinic, and California listeners can follow this link to the Master Gardener program from UC-Davis Extension.
Bonus this week: Lynn shared her recipe mentioned at the end of the segment...
Pesto
Serving size is two tablespoons (but in America, that is NEVER enough)
I make this in double batches and store it in the freezer. A double
batch will fill a dozen-hole muffin tin. After freezing, I warm the back
of the tin and pop the frozen “pesto muffins” out and into a gallon
ziplock bag.
Just thaw and mix with 1⁄4 cup of your pasta water, when
you are ready to eat. I use two for a single package of pasta.
4 cups basil leaves (packed)
6 cloves garlic
1 cup olive oil
1 cup parmesan cheese
2/3 cup pine nuts ( can use walnuts or almonds )
Salt and pepper to taste
Blend all ingredients in a food processor until smooth.
Optional add-ins. - I ALWAYS add these!
Juice of 1 lemon
1⁄2 tsp chili flakes