We had a busy weekend! I made 20 portions of pesto (enough for 20 meals worth of pesto pasta). I freeze them in cookie-shaped portions on cookie sheets so another way of saying this is that I made 20 pesto cookies! (I like to make all kinds of weird cookies.) 
basil, drying, waiting to be turned into green gold
We also husked, blanched and then cut the kernels off of 5 1/2 dozen ears of sweet corn. That translated into 30 half-pound bags of corn for the winter.
somewhere in the middle of the process
We also foraged for approximately 50-60 pounds of no-spray apples. Foraged, as in we just picked them from trees that don’t belong to anyone so they were free! So far we’ve made close to 10 quarts of applesauce and have lots more to go.
That green bag has almost 30 pounds of apples in it!
mmmm…apple!
Whew. We’re tired. But our stomachs will be grateful all winter long for all this hard work!
Salmon and Souvlaki 
Such awesomeness! Where do you get your corn? I must take freezing / canning lessons from you at some point…after I buy a bigger freezer.
Lessons – any time! The corn we got at the Waverly Farmers’ Market from Ed, my favorite farmer! His farm is on the Eastern Shore somewhere.
the food sounds awesome! that is great you can pick apples for free. Are they from your neighborhood?
If I told you where I got the apples from, I’d have to kill you. 🙂 They are from a completely public, out-in-the-open place not far from us though! :0
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