The Last Harvest: Recipes Worth Keeping
Making the Most of What’s Left
There’s no doubt that fall is officially upon us. The mornings are cooler, and evenings might call for a sweater, but here in South Louisiana, the garden doesn’t quite quit when the calendar says so. If you’re like us, you’re still clearing out the last of the summer beds - pulling weeds, turning soil, and seeing what’s managed to hang on through the heat.
By now, the tomatoes and cucumbers are long gone, but our basil and peppers are still going strong. They always seem to be the last to wave the white flag. Rather than let them go to waste, we’ve been setting aside a little time each weekend to turn what’s left into something useful and delicious. Two of our favorite end-of-season recipes are homemade pecan pesto and pepper jelly. Both are simple, endlessly versatile, and make wonderful gifts if you find yourself with more than you can use.
Pecan Pesto
This recipe is as Louisiana as it gets, substituting local pecans for the traditional pine nuts. The result is rich, buttery, and just slightly sweet.
We use it on just about everything: tossed into a simple pasta, spooned over grilled chicken or salmon, or spread on pizza in place of tomato sauce. A dollop stirred into a warm bowl of gnocchi (like we recently served at Eliza) takes it to another level. And if you’ve never had a pesto grilled cheese, you’re missing out. Whisk in a little extra olive oil and it even becomes a quick salad dressing. Having a jar in the fridge is one of those small luxuries that makes weeknight cooking infinitely easier.
Ingredients:
2 cups fresh basil leaves, lightly packed
1.5 teaspoons garlic, minced
¼ teaspoon salt
½ cup olive oil
2 tablespoons pecan pieces
¼ cup Parmesan, grated
Method:
Grind basil, garlic, salt and ¼ cup of olive oil in a food processor until mixture forms a coarse paste. Stopping once to scrape down ingredients toward the bottom of the bowl. Do not over process. Add the pecans and remaining olive oil and blend until nuts are finely ground. Add the cheese and pulse a couple of times to incorporate.
Pepper Jelly
Few things feel more Southern or more satisfying than pepper jelly poured over a block of cream cheese with crackers. But don’t stop there. This bright, sweet-spicy condiment also makes a beautiful glaze for pork chops, chicken, or salmon, and it’s a secret weapon on burgers and sandwiches. You can even stir a spoonful into a margarita or Bloody Mary for a little kick.
Ingredients:
3 cups light corn syrup
2 cups white vinegar
1 teaspoon red pepper flakes
2 each red and yellow peppers, diced
8 jalapeños, seeds removed and diced
1 teaspoon salt
½ teaspoon black pepper
Method:
Simmer and reduce corn syrup, vinegar, red pepper flakes, salt and black pepper by half. Add diced peppers to syrup and reduce. Cool and refrigerate.
