I’ve been learning how to cook lately. Sounds strange, right? I’ve been cooking for other people almost all of my adult life, whatever do I mean?

Well, I grew up, like most of us, with a lot of processed food. Mac ‘n cheese, pizza, hotdogs, etc etc. But in the last several years, I have been learning more about health, and logically, about food.

I have been batch cooking for years. I don’t make some of the dishes I used to make, but I have a lot more under my belt now too. I started canning 3 years ago. I learned how to render lard and make bread. I learned how to make dressings and condiments last year. This year, fermentation.

And I know this is just the tip of the iceberg.

I am always scouring books and the internet, heck, even neighbors and friends, for recipes that include some of the less common garden produce. Eating in season, though challenging in our climate, is something we do whenever possible. Locavore is my middle name.

The recipes have been piling up, and people actually marvel at some of my creations now. Okay, okay, so I’m not a gourmet chef by any means, but I get by… :-) I thought it was time to start sharing.

Basil Pesto