This year, we decided to brave the sea of regulations and put our pesto recipes to the test. As soon as our ingredients grew big enough to process we made up a batch of ramp pesto, sorrel pesto and basil pesto to send to Geneva, NY for testing. At the food lab run by Cornell University, they will be testing the process for safety and scalability. If all goes well we will be producing it in our lovely friends’ restaurant kitchen and making it available for sale at the farmer’s market. We have a kitchen exemption so we have been making other value-added products such as jam/jelly, muffins and cookies but this takes us to a new level. We’ll see if it is worth it. But it sure has been interesting. We’ll hear the results in 4 to 6 weeks.