July 11, 2019

Sure, I measure my basil in pounds and my pesto in quarts. Doesn’t everyone?

Production and yield is no longer my biggest challenge, these days the two hurdles are, finding a market, and product development. Because I’m so small, I haven’t really been able to compete with the “big” local growers at the Farmers Market, so I have to be more creative with what I have to offer to set myself apart. Basil blends, blends of greens and herbs, and now, fresh ready to eat salads and eventually, fresh vegan and vegetarian pestos.

Fresh Swiss chard salad with lemon zest, lemon and olive oil dressing, parmesan cheese and Surly Dan herb toasted Panko.

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