The Fall Season Begins!!

Hello Folks!

Wow, summer is finally over!  Admittedly, you can never really tell in these parts, but for now the mugginess has dried from the air and you actually need a jacket or fleece to help with the early morning chill–it’s heaven!!  It is a pleasure to be in the regular swing of things as our field (and our kitchen) is filling up again with the season’s first veggies.  We are looking forward to another great year of growing healthy, delicious vegetables for you and your family.  Thanks for coming along for us on this wonderful journey in sustainable farming…
Here is a simple recipe inspired by our friend and regular market goer, Stephanie, who came to the farm for our first arugula harvest and raced home to make this savory treat:
·         one bag Down to Earth Farm arugula, washed,  long stems removed
·         1-2 large garlic cloves
·         ¼ cup extra virgin olive oil
·         ¼ cup pistachio nuts, shelled (you can substitute other nuts (walnuts, pecans, pine nuts, but pistachios impart a unique flavor)
·         Salt and Pepper to taste
1.       Heat a small, dry skillet over medium heat until warm.  Add the pistachio nuts, stirring frequently until beginning to toast (about 3-4 minutes). You will note them beginning to brown.  Be careful to not allow them to burn.
2.      In the bowl of a food processor, place  arugula, garlic clove, toasted pistachio nuts and olive oil.  Process until liquefied, scraping sides of the bowl as necessary.  Add salt and pepper to taste.
If you desire the pesto to be thinner, add more olive oil.  Serve over freshly made pasta and some chopped pistachio nuts for garnish.

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