On our small family run farm we grow a variety of high quality in season vegetables and herbs using sustainable organic growing methods. We sell our produce directly to the consumer at the Kelowna Farmers and Crafters Market which runs from April through till the end of October.
• 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
• 3 garlic cloves, halved
• 3 tablespoons pine nuts
• 1/2 teaspoon dried leaf basil, crumbled
• 1/4 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/8 tsp. salt
• hot, cooked spaghetti
Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
Cover and puree until leaves begin to look crushed.
Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth.
Meanwhile, cook pasta according to package directions; drain in colander. Serve with the spinach pesto sauce.
• cleaned, de-stemmed and chopped (or torn) spinach
• handful (or more!) of freshly ground pumpkin seeds
• extra-virgin olive oil
• lemon juice
• 1-2 cloves pressed or minced garlic
• salt and pepper
Place some cleaned, de-stemmed and chopped (or torn) spinach in a large bowl.
Toss with a handful (or more!) of freshly ground pumpkin seeds.
In a small bowl, mix extra-virgin olive oil and lemon juice (just about a 2/1 ratio), 1-2 cloves pressed or minced garlic, and salt and pepper "to taste". Add this mixture a little at a time to your salad as you toss it. Remember, you can ALWAYS add more, but it's impossible to take it away.