This summer, we’re partnering with the Pemberton Farmer’s Market to bring you a regular profile to one of the market vendors.

The Pemberton Farmers’ Market runs every Wednesday from 4pm to 7pm from June 19  to October 9, on Frontier Street (in front of the pharmacy and new liquor store), and features almost 20 different vendors, live music, community groups, and the most spectacular backdrop around. (Well, apart from the view from your living room. But, for compared to other Farmers Markets, or the grocery store, it’s worth stopping for alone.)

Find out what’s fresh by following them on twitter, @PembieMarket, or Facebook. 

This week, be sure to say g’day to Jesse Fromowitz of Goodfield Farms, who kicks off our series with a recipe for basil pesto. (Friend him on facebook or peek at his website at http://goodfieldfarms.webs.com/.

Background:

Jesse started off his farming career by selling his garden produce outside Be Natural in Pemberton when the farmers’ market was there 6 years ago.

He had his break-through when Riverlands hired him as their full-time gardener where he maintained 5 acres of vegetables and fruits for the 3 years that he farmed there.  During that time, he established himself as a very talented grower and expanded his sales of produce to both the Whistler Farmers’ Market and the Squamish Farmers’ Market.  These past couple of years Jesse has initiated farming activities on several plots of land throughout the Pemberton valley, for a number of property owners.  He thrives on sharing his skills with eager, soon-to-be farmers who are keen on learning the tricks of the trade.  Jesse regularly vends at the Pemberton Farmers’ Market on Wednesday evenings from 4-7 pm in the Heart of Pemberton where he continues to serve the locals the food that grows in their community.

Recipe: BASIL PESTO

There’s plenty of basil available from the farm now.  Here’s Jesse’s favorite vegan bulk pesto recipe:

1/2 pound of basil

1 cup nutritional yeast

1/2 pound of nuts (almond, cashews and/or walnuts)

1 and 1/4 cup of olive oil

2 teaspoons salt

Blend in a food processor until smooth.  Refrigerate.  Makes 28 ounces of pesto.