Beet Top Pesto and an Early July Harvest

Along with every red beet comes lovely garnet colored
tops. Last summer, I turned this into pesto. Here, I'm
doing it again. In the food processor: the beet tops,
homegrown garlic (four small cloves) and several tablespoons
of olive oil (enough to get the stems going
in the processor, since not enough liquid prevents
the stems from doing anything but clinging to the sides of
processing bowl)...

...next I added some walnuts (you can use these in lieu
of pine nuts), and some hot pepper salt for
seasoning....I eyeball all these ingredients.

Voila! Beet top pesto. Lovely on pasta, although it
doesn't always keep its beautiful purple color once it gets hot.

A lovely little harvest of hot peppers, cucumbers, beets,
onions, and carrots.

Our first watermelon...we'll open it to taste test....

Awww...it's not ripe yet.



Just a small portion of the green beans we harvested
tonight.