Want basil for pesto?

Announcement from Wood's Earth:

Sold out for this week! Stay tuned for possible offer next week!

Love the idea of pesto in your freezer, ready to pop into meals all winter and spring? Just need a bulk source of basil to inspire that date with the food processor?

The Wood's Earth farm is bursting with (organic) basil! It is being chopped and used fresh in school meals and in BJM Elementary snacks, and our summer team made and froze about seven gallons of pesto in the district's central kitchen for use in school lunches!

There is still have a lot of basil! We would like to sell it, picked to order, to the community for pesto making. Proceeds all go to Wood's Earth Living Classroom, a project of the Center for Transformative Action 501c3.

$10 for one over-stuffed grocery bag of basil-on-the-stem.

$15 for two bags.

$20 for three bags.

*Orders or multiple bags can be spread out over two-three weeks (pending a killing frost)

Picked to order! Convenient pick up locations, (1) downtown at the Just Be Cause Center, 1013 W. State Street (scheduled), or (2) on campus at Cornell Farmers' Market on Thursdays from 11a-3p.

Reply to this email or call the number below to order your basil. Get it while it's here!

FRESH BASIL PESTO RECIPE:

• Combine these ingredients (or your own variation) in a food processor, until chunky or smooth, as you like it:
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste
• [1/3- 1/2 cup grated Parmesan-Reggiano or Romano cheese]
• [1/3 cup pine nuts or walnuts]
• [1 teaspoon lemon juice]
• FREEZE in ice cube tray, then pop out cubes into a freezer bag. Throw cubes into pasta or veggies at the last minute of cooking; serve over baked potatoes; or thaw cubes in the fridge for a sandwich spread all year long.
• Makes one cup.