As you know, I am a huge fan of farmer’s markets in the area. I love to go and find the fresh produce, meats, dairy items and seasonal items all directly from the local farms. I receive plenty of e-mails weekly regarding products and services various organizations and companies would like me to feature on my blog. There are a few that come along that really capture my attention, Seasonal Roots was one of them. A farmer’s market delivery service very similar to many CSA’s (Community Supported Agriculture). For those of you not familiar with a CSA’s, CSA’s have been synonymous with a weekly or bi-weekly box full of local fruits and vegetables that are in season, delivered to your door or local drop spot where you can pick up your box. With Seasonal Roots you can customized your delivery and box size to meet the needs of your family, Seasonal Roots works with many farmers in Virginia so you are not limited to one farm and that farms crops. They use multiple farms so the variety is vast. My box arrived packed with produce and a bag of granola and what I really like is it challenges me to think outside of the box and serve new and interesting items. I must admit, I am one that never buys kale, but when it was delivered, time to make Kale Pesto. Is is just delicious on a bowl of piping hot pasta, now I wonder why I haven’t been buying kale regularly. Check out Seasonal Roots if you live in VA or check out the nearest CSA in your area. It is time to support our local farms and enjoy the bounty from the farms in your region. I love what their box says – From Dirt to your Doorstep, how appropriate.
Seasonal Roots currently has a promo code, EATLOCAL93, now through Oct. 17, new members will receive $25 off the membership fee.
Kale Pesto
Ingredients
- 5 cups packed chopped kale
- 1 cup toasted walnuts
- 1 cup grated Parmesan cheese
- 2 cloves garlic, chopped
- 1/2 lemon, juiced
- 1 1/4 cups olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Rinse and pat dry the kale, cut out the tough inner stem and discard, chop the leaves. Toast the walnuts - preheat oven to 350 degrees. Line a baking sheet with foil for easy clean-up, bake walnuts 4 - 6 minutes until they begin to brown, watch closely.
Pulse kale and walnuts in a food processor, Stir frequently and add olive oil slowly. It took me many pluses and olive oil to incorporate all of the kale. Once the kale is all pulsed, add the remaining ingredients and pulse until all is incorporated. Remove to a storage container, drizzle top with olive oil and refrigerate until serving. You can also freeze pesto in ice cubes trays to bring out and use as needed. Delicious on pasta.
Love it! I’ve been a Seasonal Roots member for several years and I love getting fresh local produce every week and it feels really great to know I’m helping support local farms. Take advantage of the promo code now while it gets you $25 off! After Oct. 17 it will only get you $15 off.
This post with the recipe makes Seasonal roots easy to use. I love the idea that the farmers are local so you know you’re supporting great food.