It's Not too Late, Make a Date for Pesto

As the days are drawing shorter it seems as if each waking morning the air is just a bit cooler. I am reminded to take just one more moment to savor the remaining fruits of the summer. 

A dinner just recently hosted by Slow Food Minnesota  at Garden Farme with Bruce Bacon and Chef Erik Sather from Bar La Grassa was the perfect event.

The evening was filled with friendly faces, glorious plants and plenty of delicious organic foods. We learned about basil as Erik put on a pesto making demo. He made pesto not only from basil but Arugula and mint as well. 

Bruce talking about the variety of spicy mustard greens he grows

A row of vibrant lettuces

Bruce led us on a tour through his three beautiful gardens and shared about his unique organic farming methods. It was truly refreshing to see the farm to table concept so close to home to learn about local restaurants that are supporting this trend and why we should all be concerned with farm-to-city issues, knowing where our food is coming from and how it has been handled will continue the healthy of our selves or families and our planet. 

Erik Sather and he freshly made Pesto

My Dinner Plate, So fresh and delicious

We picked up some tasty treats to bring a bit of the farm home with us. A big bunch a basil to make fresh pesto and sorrel to make one of Joey’s favorite Polish soups. I must say it was one of the best batches I have ever made just picturing the farm and Bruce picking it made it that much more special. I encourage you to find out where your produce in really coming from and taste the difference when sampling something that has been grown locally. There is still time for one last batch of homemade pesto enjoy!