click here. Special festival weekends dot the summer weekends till the harvest. Try this delicious recipe from Michele Di Pietro (see photo), for a unique pesto, whose main ingredient is zucchini. The most important part of the recipe is to make sure that you pull all the water out of the zucchini before mixing with other ingredients. To make the roasted garlic, cut off the bottom of an entire head of garlic and place in a 400º oven, roast for 35 minutes. A handy item to have around, it can be wrapped in foil and stored in the fridge. There’s more photos from the gardens and demo at this link.