By Erika Longino, Sustainability Resource Center
This week, rains have thoroughly doused the valley. Even the most passionate of gardeners hesitated before they went out the door with digging forks and seed packets. The beds were sodden and untillable. The paths were trickling creeks, ready to splash into the boots of the unassuming gardener.
But as a result of the deluges, the plants are flourishing! Seeds planted last week are poking their bright green heads up. Transplants are quickly spreading roots. Perennial herbs and shrubs are either flowering out vivaciously or expanding in volume. The same raindrops that drive us into our cozy homes are feeding the delighted gardens.
Parsley has proliferated itself throughout the Edible Campus Gardens. We find parsley in the potato beds, parsley in the irises, and parsley in the corners we didn’t know could grow anything at all. Do you ever find yourself up late nights wondering what to do with all of your parsley? Because we do.
Here’s food for thought: Make pesto!
Parsley Pesto Recipe
- Oodles of parsley
- Some garlic cloves (how many can you take?)
- Enough olive oil to evenly coat leaves
- Nuts or seeds (walnut, sunflower, pine)
1) Combine all of the ingredients in a food processor. If you don’t have one of these, chop everything as small as you can get it. Blend to an even consistency.
2) Spread this on anything, dip things in it, toss it with pasta, and revel in the delicious, nutritious world of excessive parsley!
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Erika Longino is a garden steward with the Sustainability Resource Center’s Edible Campus Gardens.