out of the garden, into the frying pan

The past few months of gardening I've been testing different seeds, various varieties of my favorite vegetables, most of which i purchased in the U.S. For this reason i've planted sparingly, noting which plants are adaptable to the hot tropical climate, which are pest-resistant, which are tasty, etc. Later i will know which varieties i want to plant in great quantities.
i came home the other day with my latest harvest, eager to cook up a farm-fresh meal!
except,
this was my bountiful cornucopia:

Succotash?

Luckily, i have access to an excellent local market where other farmers regularly bring in diverse harvests! So with a little help from my friends,

and this friend,

dinner began to take shape.

My corn and zucchini, plus broccoli, peppers, onion, carrots, and cabbage quickly fried in olive oil, tossed with a garlic, ginger, and soy sauce combo, toasted cashews on top, all served over brown rice:
One day i hope to grow such a gorgeous array myself!
I tried garlic earlier this year; somehow it all disappeared. rabbits? And ginger grows here as well, though i haven't been able to get its watering needs right. keep on keeping on, eh?

I am bringing in a larger percentage of this delicious Italian favorite:

BASIL ALMOND PESTO

1 large bunch of basil
1 head garlic
1/4 cup almonds
1/2 cup olive oil
salt and pepper

1) Separate basil leaves from stems and rinse well; peel garlic
2) Toast almonds (if raw) in an ungreased skillet over high heat, stirring CONSTANTLY, until golden brown

3) Blend all ingredients in blender or food processor (sorry i have no photos of this, but i'm sure you can picture it), adding salt and pepper to taste
4) Spread pesto onto homemade carrot bread

and find a taste-tester

Success!

I used almonds because pine nuts are unknown in these parts, as is fresh parmesan. i've also heard of using walnuts, but you don't see those around here either.