A group is planning to be there to lift them up, turn them over, (they grow kind of like potatoes); then they need to dry out for a day or so, before toasting them. Sandra, who is from Guadalajara, might try boiling them, the way they do there.
Amazingly, (to me, anyway) the arugula is still producing tender green leaves. Antonio says it's a perennial, and will just keep regrowing.
I've been making pesto to try and up my greens consumption, and as an easy way of preserving them.
The sky's the limit with inventing pesto sauces. My latest is using the several kinds of basil available there, along with coconut oil, sesame oil, lime juice, peanuts, etc. It goes well with Thai or Indonesian dishes.
So now there are greens, passion fruit, plŠtanos, pineapples, and peanuts available for sale by donation. Who wants to experiment with the Garden's first organic peanuts?
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