This is a recipe for pesto. But really it's a story about community
disguised as a recipe. It's a long story but a good story. I will start at the
end and work backwards.
Over Labor Day, Marj and her
husband Paul came for a visit. They are both visionaries and
entrepreneurs, as organic gardeners and owners of the world's best body
care,
Mirror Lake Organics.
When
they came to the cottage for the weekend, they brought food picked from
their garden. Marj made an amazing tomato salad, orzo with fresh
asparagus, and corn. To say the food was good would be useless. I
would only say that I wanted to come home, sell my house, and start a
farm of my own.
Later in the week, I went to the
Oscoda Farmer's Market and met a woman who had a farm herself. She said
that she had the largest farm in Alcona County and picked the food
herself. I tasted one of her tomatoes (at her urging) and bought two
boxes. I don't even like tomatoes. I also bought potatoes and green
beans. For the next three nights my dinner consisted of her green
beans, tomatoes, and potatoes. They were magnificent.
I
also bought a large bunch of basil. For $1, I thought if nothing else
my car was going to smell wonderful for the ride home. I saw on fb my VP at work, Henry had also
purchased basil and was going to make pesto. Perfect. He posted the
recipe for me. I made pesto. Thank you Henry. Your time was perfect. :)
And more inspiration....
Earlier in the summer, I wrote about my friend (and executive chef) Tamara and her
recipe for salmon. The flavor and the experience can't be transcribed into words. Suffice it to say it was exquisite. As is she.
She
got me thinking about food and being brave with unique combinations. I
wouldn't think about crystallized ginger (who would really? Apparently
someone because stores sell it). She is fearless in her recipes and has
me thinking about what else might be fun to do, to make, to try.
And my friend
Karen
who by day is an HR rockstar; at night and on weekends, she bakes.
She bakes works of beauty. It's great fun to watch what she is making,
er baking next. No, she doesn't ship. Yet.
It's
great fun to find community in unlikely places. What I will do with the
pesto is yet unknown. This I know for sure ... I am grateful to all you who inspire, share, and help. I know that will make many more
trips to the local farmers market, experiment wildly,
and continue to admire good baking from across the country.
Pesto (courtesy of Allrecipes)
3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.
Will be certain to let you know what I do with the pesto.
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