Wednesday, June 9, 2010

CSA - June 10 - P&P

What's in the Box?
Romanesco or White Cauliflower or broccoli, Summer squash - zukes or scallops, rhubarb, favas (last of the season), cherry spinach or cabbage, beets, radishes (spicy), lettuce, onions, & Georgian Fire Garlic

Earlier in the blog there are recipes for rhubarb. The favas don't look beautiful, it's the end of the season for them, but remember you don't eat the outside shell anyway. This week they are creamier than the early ones. Georgian Fire Garlic? Yes, as in Back in the USSR.

Cherry Spinach & Pasta

You will need:
• a package of spaghetti
• a bunch spinach leaves washed and sliced
• about 1/4 cup of basil pesto (homemade or store-bought)
• 1/2 cup grated pecorino Romano cheese
• a dash of ground red chile (cayenne) or chile flakes
• freshly grated black pepper, to taste
• a drizzle of olive oil
Boil the water for the pasta. Toss in the spaghetti and when it has started to cook, toss the greens right in with the spaghetti to boil together. Cradle a large metal bowl or saucepan over top of the pasta pot. Add the pesto, half the pecorino, the cayenne, and a drizzle of olive oil. Stir while the heat from the water below melts the pesto and heats the sauce. Take it easy, don't let the pasta water boil over. Use a cup to extract some cooking water (about 1/3 cup) and add it to the sauce. When the sauce is hot and combined, remove the bowl. Drain the spaghetti and greens, put into the bowl, and toss it all together, topping with the remaining pecorino.

As the radishes are extra spicy - due to the sudden heat wave, if you use them to make the French Butter recipe, serve them in a sandwich with lettuce. Don't forget, you can roast beets and radishes.

Gifts in the box:

Strawberry Rhubarb Jam & Strawberry Bread.

Strawberry Rhubarb Jam Salad Dressing:
Mix olive oil, dry mustard, mild vinegar like Mirin or wine vinegar and jam.

The little white flowers are fever few, an herb for headaches.

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