CSA Week 3
We are really getting into the swing of things - it is June, and we are harvesting, harvesting, harvesting. If you ever want some extra vegetables, fruits or herbs from us, we are at the Lane County Saturday and Thursday markets, as well as the Dexter Sunday market. We'd love to see you there. But let's talk about this week's CSA!
In the box this week:
- Snap Peas
- Green Cabbage
Bowties with Sugar Snaps, Ricotta and Lemon
As sugar snap season comes and goes all to quickly for my addicted tastes, consider this a template for any green vegetable — segments of asparagus, green beans, snow pea pods, or whole sweet peas — that you think might enjoy some lemon/ricotta/parmesan/salt/pepper treatment. Most of these other vegetables will benefit from 2 to 3 minutes boiling time, so add them earlier in the pasta cooking process.
Serves 4 to 6 (main course-style), up to 8 as a first course
Salt for pasta water
1 pound sugar snaps (and/or chopped asparagus, chopped and wilted spinach)
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Basil leaves, slivered
1 cup ricotta; use fresh if you can find
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with basil, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
And here is an idea for a cabbage and kholrabi slaw:
Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded cabbage, and salt and pepper to taste.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cabbage-kohlrabi-slaw-recipe.html?oc=linkback