Sunday, May 16, 2010

Grateful Growers Farm in eastern Lincoln Co

Last weekend me, Erin, Tristan and Ali went to the Farmer's Market in Denver. It was my first time going to that one and I loved it. My main reason for going to Denver was to get some pork from the Grateful Growers Farm. Freedom Farms sells the pork at Denver Market for Grateful Growers. If you haven't tried their pork, you should.

Sunday, May 2, 2010


I didn't make it to the Farmer's Market this week. Instead we took Tristan and Ali to Tweetsie yesterday.
So today I decided to make pesto with the basil from my herb garden. The plant was getting a little bushy and I needed to use the leaves before something else got to them first. Normally you put garlic in pesto but I did not today. Two reasons for this: 1, I didn't have any and I was NOT going anywhere to buy some and 2, I wanted my 13 month old to try the pesto and garlic is pretty strong so we will add it in gradually for him. (I'm not a huge garlic fan anyway, so I didn't miss it.) Here is the recipe. You don't have to be precise. I never am.

1 cup of washed basil leaves
1/4 cup of grated Parmesan cheese
1/4 pine nuts (I used walnuts since that is what I had)
3 cloves of garlic
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil

Grate your cheese first and add it to your food processor with the nuts and garlic and blend. Add your basil and blend some more. With the processor still on, slowly add your olive oil. When it's done it should look like the picture below. Just add to pasta, bread or fish.

Finished Pesto

Here is a picture of Tristan eating the pesto with pasta. He loved it!