It is Summer Solstice week and temps are topping out regularly in the 90’s. In the garden more tomatoes are waiting to ripen and more beets are ready to pull. In the pasture we took a field trip back by the creek to do some climbing and clearing out spring overgrowth. In the kitchen we are working to process and put away everything that is coming out of the garden. Pesto is being made with this year’s fresh garlic, parmigiana, sea salt, a little lemon and red pepper flakes and of course fresh picked basil. Green beans are being picked, blanched and vacuum packed for the freezer.