We got a share from the sustainable urban agriculture setup and I have been doing a pasta with pesto once or twice a week this year and am loving it. Tonight garlic scapes with Korean garlic chives, locally made parm, pine nuts and olive oil from the olive farm in Sicily that my chef neighbor knows a friend of the owner and he brought a bottle over. Drizzled on bread that stuff, oh my word but I digress. Cherry tomatoes mixed in at the very end.... some plates of food you have and go you know, that might just be perfect.