Wednesday, July 14, 2010

The Farmers Market Challenge!

This last Sunday, I was fortunate enough to do a demonstration on herbs at the Lansdowne Farmer's Market for the Red Apron.  We decided that the best choice for this week's herb theme was pesto, and went with a traditional basil pesto- the catch was that I made it using all ingredients bought at the market that morning.  

Luckily, the foods at the market are gorgeous- I found lovely basil from Roots and Shoots, amazing nettle pecorino made with sheep's milk, and instead of pine nuts and olive oil, I used a beautiful hemp oil and hemp seed from Stone Farms, right in the Ottawa Valley.  

It was really hot, but some wonderful friends came out to see me (thanks guys!) and the pesto was great, as was the final product- a pesto pasta salad.

Thank you to Justine for taking the photos- and for the Red Apron for asking me to do these things- also the source of the first cheque made out to Stone Soup Foodworks- can't wait to deposit that in to the new account!
The website should be up and running soon- keeping the fingers crossed!

Here's the recipe for the pesto. 

Farmer's Market Pesto

Make sure to carefully wash and dry the herbs!
1 3/4 c. organic basil 
1/4 c. parsley
1/3 c. hemp seeds 
2 cloves garlic, peeled and crushed
3/4 c. Sheep’s Milk Nettle Pecorino cheese 
1/2 tsp. Salty Don’s smoked maple salt
1/2 c. hemp seed oil 

Pulse everything EXCEPT THE OIL together in your food processor until it is are finely minced but not a paste.  Alternatively, you can chop it on a cutting board or use the traditional method of a mortar and pestle. 

Put in a bowl and mix in the oil.
 Serve it with a pasta salad, grill it on chicken or fish, make potato salad, eat it from the spoon, or use your imagination.  You can also freeze it in ice cube trays and eat it in the winter, recollecting the sweaty days of summer.