Flowers · recipes

Farmer’s Market

This morning Sumo, my fiance and I all took a stroll through the Green City Market. I, of course, could not resist picking up some more pink peonies….

These ones were a little darker than the ones we bought last week so they are the perfect complement. We also picked up a ton of fresh fruit. It all looked amazing, so we got blueberries, strawberries and raspberries. We also got cheese (the Grumpy Goat from Nordic Creamery – our favorite cheese vendor), pretzel bread rolls from Bennison’s Bakery, bright red tomatoes, and lots and lots of fresh BASIL.

I forget how amazing basil smells, I was thinking we should grow some of our own or pick up some basil scented candles, what do you think?!?

Although, we didn’t just buy the basil for it’s amazing smell. We like to make homemade pesto, freeze it and use it for our homemade pizzas. We’re thinking about using this good recipe again.

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Our tip: If you freeze the basil into ice cube trays, it is the perfect serving size to easily pull out of the freezer.

I’m thinking a picnic is in order with all of this great food. I hope you are all enjoying your Saturday morning as well!

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