LODESTAR GARDENS offers produce 11:00 a.m. – 3:00 p.m. every
Friday at Cafe Bocado 1450 E. White Mountain Blvd in Pinetop, AZ

If you miss us, you can also find us @ the Show Low Farmers Market on
Saturday 9:00am – 1pm. You meet great people at Farmers Markets!

Here’s what we offer this week: Leafy Greens–arugula, mixed greens packages, Swiss Chard, Gator Perpetual Spinach, Bok Choy. PESTO–8 oz jars (made w/ pine nuts ($10/jar) or w/walnuts ($8/jar). (BTW–pine nuts are retailing between $25-$29/lb–outrageous!–I continue to experiment with other ingredients until I find a reasonable American grower from which to buy pine nuts). ALSO: Carrots, beets, turnips. Wheat grass $14/flat (1 lb) – $2 refund for returned trays.

Put a summer zip in your food–Use our PESTO made with four different basils and our hard neck garlic harvested 24 hours before market. Preserved with a few drops of fresh lemon juice, it will keep in refrig for weeks.

Pesto on Pizza (makes 2 9” pizzas)
1 ½ cups warm water
1 tablespoon baker’s yeast
1 teaspoon sugar
1 ½ unbleached white flour
1 cup whole wheat flour
½ cup wheat germ
1 teaspoon salt
1 tablespoon oil
½ cup pesto
toppings such as peppers, tomatoes, onions
Combine water, yeast, sugar. Stir & allow yeast to grow. Sift flours, wheat germ, salt. Add yeast mixture with TBS of oil; stir til blended. Cover, Rise 1 hr.
Preheat 450. Divide dough into 2 equal parts. Roll ½ out until ¼ to ½ “ thick. Bake 5 min. Remove from oven & spread 2-3 TBS pesto evenly over crust. Return to oven & bake 5 min. more. Add desired toppings & continue to
bake until lightly brown (approx 10 min).
from Growing & Using Basil – Ellen Ogden – ISBN 0-88266-630-4

Macro Pesto
2 cups basil leaves
1 small piece of ginger root
I small clove garlic
1/3 cup sesame oil
1/3 cup safflower oil
1/3 cup walnuts, pecans, or almonds chopped
1 tablespoon soy sauce
Using a cleaver, finely chop the basil, ginger root, and garlic.
Place in a jar and add the oils, chopped nuts, and soy sauce.
Shake gently until blended.
from The Pesto Manifesto – Lorel Nazzaro – ISBN 1-890132-95-0

A little pesto makes a good sauce for grilled or roasted fish and vegetables, especially salmon, potatoes, eggplant, tomatoes, and squash; a garnish for vegetable soups such as minestrone. A dip for for veggies made by mixing equal parts of pesto and sour cream.

Italian-Style Pesto (Makes about 1 ½ cups)
5 cloves garlic, peeled and sliced
¼ cup pine nuts
4 cups Genoa Green basil leaves
Salt
½ cup freshly grated parmesan cheese
About ¾ cup extra-virgin olive oil
1 lb dry pasta or 1 ½ lbs fresh pasta
from Basil: An Herb Lover’s Guide – DeBaggio/Belsinger – ISBN 1-88301-019-5

Make Your Summer More Memorable

Because we had so many requests for a Singing Hands Workshop for young people, we have designated the July 7-25 (Mon-Wed-Fri) 9am-3pm = 3 weeks = 9 classes as the Singing Hands Youth Session. Students under 9 years of age must be accompanied by an adult. FAMILY DISCOUNTS available. Workshop limited to 10 participants.

$20/day includes clay costs and lunch of garden-fresh food cooked in a solar oven. Participants need not have any prior ceramics experience. Register by July 5. Celebrate what we can learn with our hands–-hands in clay, hands in soil, hands with pens. Ceramics, writing, gardening and small animals make summer more memorable. August 4-15 session open to adults only–TWO SPOTS STILL OPEN.

 Contact us for more information (928)587-1660 or register @ Cafe Bocado on Fridays, or @ Show Low Farmers Market on Saturdays.