PESTO!

Ah, with July 4th right around the corner, it's feels as though summer is really upon us.  Have you enjoyed all the tastes of spring? - the spinach, peas and strawberries won't be here much longer.  I was actually picking strawberries yesterday and realized that we've only got a few days left (in Lincoln) to enjoy them.  Well, unless you've got those nifty, cute - everbearing varieties.  Well, you get my point - get 'em now, because before we know it we'll be shucking the sweet corn!
 
Get togethers are also here in full bloom - picnics, parties, potlucks, weddings and those good-ole family reunions.  There are wonderful gift ideas at our market - pottery, photography, perennials, cards, candles and more.  
 
Is there something that you wish we had at the market?  Let me know - my job is to bring in more customers to keep our vendors satisfied.  To do that, we need to meet your needs!  Feel free to email me with any of your comments or product suggests.  olga@madriver.com.  Also, bring a friend to the market!  We'd love to see some new faces on the Green. 
 
Music this week is provided by the lovely Harp Duo - Margie Bekoff and Susan Reit.  5 years ago, as moms, Margie and Susan began playing harp together for their children's theater performances.  Now, they've become a harp duo extraordinaire!  Featuring Celtic music with a few surprises thrown in.
 
Finally - two Pesto recipes.  Pesto is simple, quick to make, kid-friendly and so DELICIOUS!  Good on pasta, chicken and shrimp.
 
BASIL PESTO
4 garlic cloves (or garlic scapes)
2 cups packed fresh basil leaves, towel dried
1 cup packed fresh flat leaf parsley
1/4 cup nuts (pine nuts or walnuts work well)
1/4 cup lemon juice
3/4 cup extra virgin olive oil
1/4 cup parmesan cheese
s & p (salt and pepper)
 
Using your food processor or blender, begin processing first 5 ingredients.  After they've been processed, keep the motor running and add the olive oil.  Next add the cheese and season with s & p.  Yummy and you only dirtied ONE kitchen appliance!
 
SPINACH ARUGULA PESTO
2 garlic cloves
2 tablespoons toasted nuts (walnuts or pine)
1 1/2 cups packed arugula leaves, towel dried
1 1/2 cups packed fresh spinach leaves, towel dried
1/4 cup parmesan cheese
1/2 cup olive oil.
s & p
 
Follow same processing instructions as with the BASIC PESTO.
 
See you at the market!
 
Olga