Recipes

Rhubarb Bread
Summer Raspberry Pie
Toffee Bars

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Soil Recipes
These recipes are printed with the kind permission of their originator, Henry Homeyer. His book, Notes From the Garden, is published by University Press of New England and The Vermont Gardener's Companion is published by Morris Book Publishing. Both books are wonderful additions to any gardener's library, new or seasoned.

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Pesto
By Happy Griffths, Herbalist at Enfield Shaker Museum

Ingredients:
2 cups of basil leaves (remove stems)
1/2 cup of parsley leaves
2 cloves of garlic, peeled
salt & pepper
1/4 cup of pine nuts, roasted
1/4 cup of fresh Parmesan cheese

In the blender or food processor, puree the basil, parsley. Garlic, pine nuts, salt & pepper and cheese. Add more olive oil if needed.
Enjoy with your favorite cooked pasta.



Home Programs Area Events Projects Tips & Resources Conservation Recipes Become a Member Articles Member Login				Recipes Rhubarb Bread Summer Raspberry Pie Toffee Bars _______________________________________________________________ Soil Recipes These recipes are printed with the kind permission of their originator, Henry Homeyer. His book, *Notes From the Garden, is published by University Press of New England and The Vermont Gardener's Companion* is published by Morris Book Publishing. Both books are wonderful additions to any gardener's library, new or seasoned. __________________________________________________ _______________________________________________________ Pesto By Happy Griffths, Herbalist at Enfield Shaker Museum Ingredients: 2 cups of basil leaves (remove stems) 1/2 cup of parsley leaves 2 cloves of garlic, peeled salt & pepper 1/4 cup of pine nuts, roasted 1/4 cup of fresh Parmesan cheese In the blender or food processor, puree the basil, parsley. Garlic, pine nuts, salt & pepper and cheese. Add more olive oil if needed. Enjoy with your favorite cooked pasta.
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