This weekend I decided to take a trek out to the rooftop farm that everyone is talking about. (Yes, even though it's probably the most local my food could get without stealing from a neighbor's tomato patch, it's still all the way across Brooklyn, in Greenpoint, so it qualifies as a trek.) The farm runs a produce stand every Sunday, located in a dim little office on one of the upper levels of the warehouse building under the farm. The stand currently has a small selection of herbs, greens, peppers, and a lot of nasturtiums. The best part was definitely the chance to climb up and see the garden itself — surprisingly small, but packed to the gills with flourishing plants (and camera crews).
I picked up some chard, and together with some wild purslane from the Grand Army Plaza Greenmarket, I made a "rustic" pesto of sorts — without a food processor or blender, I simply minced the greens with olive oil and salt. It was nowhere near as pretty as a real pesto sauce, and it tended to stick to the bowl much better than the pasta, but it was full of fresh green flavors.