Sunday we spent most of the day either working in the garden or putting up food like good little pioneers.

This year we took a tip and planted basil plants next to each squash or zucchini plant to ward off the evil eye and other pests. It seems to be doing the job because we’ve never had much luck with squash and this year we’re in overload mode. Which is a good thing.

Sunday we had Squash with Pesto. I made the base for the pesto late last summer and froze it. Sunday morning I took it out of the freezer and then quickly added the garlic and cheese just before dinner. Awesome and amazing.

Last night we had a light dinner of squash and rosemary soup. I took a lesson from Cafe Rustica and grilled some crusty bread and that was it for our meal. We finished dinner with a helping of blackberries from our garden.

It’s a lot of work and we’re not sure that we’re saving any money by growing so much food this year, but it sure is delicious. And, I’ll probably have a totally different perspective in the middle of winter as we tuck into a canned or frozen package of vegetables. I won’t remember all the hard work, just how good it tastes.