 |
As the month of June winds down the Farmers Markets keeps winding up. As we approach July there will be more and more choices for fresh produce. Some of the items the farmers will be bringing in July are fresh Herbs, Beets, Berries, Broccoli, Cauliflower, Brussels Sprouts, Cabbage and Carrots to name a few. Along with the produce don’t forget the variety of local Honey, Meats and Cheese available at the market.
These farmers raise some of the best tasting meats available. They take get care and pride in the livestock practices of grass feed and organic farming to insure you get a great quality product.
With this variety of fresh foods at the market you can pick up almost everything you would need to make a great meal; and the market is there twice a week from 10:30am-2:00pm Tuesday and Friday’s. The following recipe is an example using fresh herbs and vegetables and don’t forget the cheese!
 |
1/2 cup toasted pine nuts (divided)
4 serving amt. of Linguine noodles
2 cups Swiss chard cut into strips
Or fresh spinach
2 tablespoons extra virgin olive oil
Or Italian Herb Infused Extra Virgin Olive Oil
2 green onions (chopped)
1 14.5 ounce can diced tomatoes (drained)
Or fresh tomatoes when available
2 Tablespoons Mint Pesto (recipe below)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
5-6 tablespoons grated Parmesan Cheese (for garnish) or your favorite hard cheese
Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.
Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.
Boil pasta noodles to al dente according to package directions; add the chopped Swiss chard two minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside
Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves
½ teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup extra-virgin olive oil In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts; pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese; pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended. Pesto can be stored in the refrigerator for one week. To continue: In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes; add the tomatoes. Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss chard, stir in 2 Tablespoons pesto and the pepper flakes. Toss to coat, pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately. Serves 4-6