This week in detail.....

1. What 20 degrees looks like 2. Final grape harvest 3. Birch tree shedding it's "skin" 4. Olive testing out her Pippi Apron 3. Beech nut seeds 4. Gazing out the coffee shop window on a rainy day
5. Chestnuts (not the edible kind but we will do craft projects with them:) 6. Kale Sage Pesto on Almond Flour Crust "Pizza" 7. PIPPI! 8&9. Frosty morning 10. Reading up on Monet before school 11. An unexpected find on a morning walk 12. Roasted Root Vegetable Soup on the stove......


Kale Sage Pesto 
*Adapted from Taste Of Vermont by Melissa Pasanen*
Makes 1 cup-ish

1/4 cup raw sunflower seeds
3 cloves garlic
1/4 cup fresh sage, diced
1/2 bunch curly kale, de-steamed and chopped into smallish pieces
2-3 TBSP fresh lemon juice
1/3 cup grated parmesan or nutritional yeast (V)
3-4 TBSP Olive Oil

1. Put sunflower seeds in a dry skillet and toast over medium heat, shaking occasionally, just until golden and fragrant, about 2-3 mins
2. Place garlic and sunflower seeds in a food processor and pulse just until everything is finely minced
3. Add sage, 1/2 the kale, 1/2 the lemon juice and pulse till minced
4. Add the rest of the kale and lemon juice AND cheese or nutritional yeast, and olive oil. Pulse till combined.
5. Taste and adjust add lemon juice, salt, and oil as needed. Every batch is different! :)

This is great on toast, pizzas, crackers, sandwiches or straight up! :)