Today I made a lovely pesto made from basil (and kale!) I purchased at an urban farm in my city-in-the-country.
This farm stand is open 3 afternoons a week and also sells chard, string beans, onions, leeks, broccoli, squash, cukes, just to name a few, plus a number of herbs, all harvested in a former parking lot:
While I appreciate the abundant selection of farmer’s markets here in the Hudson Valley, there’s something extra special about getting your veggies, almost from your own backyard. To learn more about urban farming and its contributions to sustainable living, here’s one place to start.