Pesto & Puddles

The opening day of our local farmers market wasn't dampened by the cold and rainy weather.  Our farm fresh sampling of Spinach Pesto with Hard Cooked Eggs was a good one, with over 200 customers enjoying an egg half with the delicious pesto in just 2 1/2 hours.  Customers are already sold on the eggs from the free range cage free chickens from Working H Farms and we topped the egg half with fresh spinach and garlic pesto and aged cheese from the other farms. Here is the recipe:

Spinach Pesto

(2 cups)

Bring a large saucepan filled with water to a boil.  
Add spinach, basil and parsley.  Cook for 20 seconds.
Remove green mixture to a bowl filled with ice water.  Let stand
for 30 seconds.  Drain and pat dry with clean towels.
5 cups fresh spinach leaves, stems removed
2 1/2 cups fresh basil, stems removed
2/3 cup parsley leaves

Add spinach mixture, tomatoes, garlic, walnuts, lemon juice,
black pepper, cheese and olive oil to food processor.  
Process until finely chopped.
14 tablespoon grape tomatoes, diced
2 large cloves garlic
1 cup toasted walnuts
3 tablespoon fresh lemon juice
1 teaspoon black pepper
1 cup Parmigiano cheese, shredded
1/4 cup olive oil

Our water today had blended fresh blueberries and watermelon, garnished with slices of oranges.  I don't usually have time to prepare the water in advance.  For this one I did, blending and straining the blueberries, then blending the watermelon to mix with the water overnight.  

 This is the first of seven Saturdays we'll be at the market with Farm Fresh Sampling.  ("sharing unique ways to combine healthy seasonal ingredients in foods made at home").