CLEVELAND - Why Market Basket?
It’s a concept that advocates us to eat local. By that we mean to eat things grown, raised, or produced locally.
They’re fresher; they taste better, they allow you to develop personal relationships with the people who provide you with the food you cook and eat; and they give you the impetus to grow and raise your own food. It’s a concept that also gives our local economy a boost. When you buy locally produced or grown food, the money stays local and that means local jobs and investment in the communities in which we live.
When it comes to fruits and vegetables, meat and poultry, dairy, even seafood, Ohio is almost second to none. Add in locally produced cheeses, yogurt, baked goods, wines, and beers, and you could base your diet solely around the Buckeye state. We are fortunate to live in a place where we can be self-sufficient when it comes to our diets.
Northeast Ohio is home to many farmer’s markets, public markets, CSAs, and private farms that provide access to all the bounty the state has to offer. There are also a variety of other businesses produce and sell locally-made food items. The hard part is knowing what to look for and then how to use it. That’s where we come in. We are on your side with advice on how to select the best local products in season, and then how to incorporate them into your family’s meal plans in fun and unique ways. And, even if you don’t frequent farmer’s markets, you’ll still know what to look for at your local grocery store. We’ll be here every week with a new idea.
If you're looking to capture the vibrant flavors of June and July, look no further than your local farmers market.
That's where you can find green garlic. Garlic, like onions and leeks, has a young, green phase that's perfect for adding flavor to a variety of dishes. In this edition of Market Basket, we explore a new twist on a beloved classic.
Green Garlic Pesto
1/2 cup green garlic, bulbs, leaves, and scapes included, chopped
1 tablespoon fresh basil, chopped
1/4 cup chopped almonds ( You can substitute pine nuts, walnuts, or pecans)
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon grated or shredded parmesan
1 teaspoon salt & pepper
Combine garlic, almonds, and lemon juice in a food processor. Pulse. Add the olive oil and pulse again. Add the cheese and salt and pepper. Pulse until coarsely processed. Serve or remove to a jar and refrigerate. Serve on pasta, grilled meats, vegetables, or use it top bread or bruschetta.