The Weblog
The local foods movement is alive and well in Champaign County! Here are some updates on other projects while we finalize our virtual market:
Local Producers Map:
Our local producers map is ready for publication and you will soon be able to find it on gochampaign.com. Copies will be distributed around the community, in the local telephone book, and other “hangouts”. The guide lists the location and contact information for nearly 50 local producers within our county. The map was a project of the Local Food Council and printed with the help of some local sponsors including the Monument Square District, Champaign Bank, the Community Improvement Corporation, the Chamber of Commerce, the Farm Bureau and others. It is a great start to finding a local source for Champaign County’s finest!
Weblog Entry
This post expired on July 26, 2023.
Swisher Hill Herbs has something to share! Read on!!!
Swisher Hill herbs has you covered for the Summer time. We have fresh basil and parsley for making pesto! Did you know that a tomatoes favorite companion is basil. How about adding peppermint to your sun teas and fruit salads. Want to add a little bit of zip to your next barbecue try adding one of our dried herb blends such as Southwest, Garlic Chipotle, Sweet and Zesty, South of the Border, Italian or Cajun as a rub or in a marinade for your chicken pork or beef. Or last but not least make an herb butter with one of our Butter/Dip mixes for your fresh vegetable dishes. For example herb garden butter is a favorite for corn on the cob!
Pesto – 1 cup olive oil – 2 cups fresh basil leaves- 1/2 cup fresh parsley -1/4 cup pine nuts, walnuts or sunflower seeds -1/2 cup parmesan cheese – 2 to 3 cloves of garlic
Puree the ingredients above in a food processor, add 3/4 to 1 cup of olive oil to make a paste. Serve at room temperature over hot cooked, buttered pasta! You can also store the pesto in closed containers in the refrigerator no longer than 2 wks) or freeze up to 3 months. Can be frozen with out adding cheese and nuts to use in your favorite tomato dishes, soups and stew recipes.
Omit the cheese and nuts when making the pesto, freeze pesto in ice cube trays then pop into zip lock bags after frozen use all winter for soups stews,and other dishes.