Make this pesto recipe when basil is being harvested in abundance. Enjoy some right away, and freeze some for later use. Preparation Time: 20 minutes Cooking Time: 7 minutes Yields: 2 cups Ingredients: 4 cups lightly packed fresh Italian basil leaves, blanched 2 quarts water (for blanching) 1 tbsp kosher salt Ice water bath 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan Reggiano 1/4 cup toasted … Continue reading Italian Basil Pesto
With Fall in full swing, the chill in the air (ok not so much here in Florida) calls for warm, hearty comfort food that brings family and friends together. It’s also the time here in Florida when we begin harvesting eggplants, herbs, greens, and other veggies, so when our first eggplants are available, eggplant parmesan immediately comes to mind. This dish will require some prep work but … Continue reading Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano
Worden Farm to Table 