Summer CSA | Week 3
In our box: salad mix, garlic scapes, strawberries, sugar snap peas, asparagus, and Harukei turnips
As the asparagus is finally winding down, strawberries are here in full force. We're enjoying them nightly for dessert either sprinkled with a bit of raw sugar or absolutely smothered in real whipped cream. We discovered that we have a volunteer mulberry tree growing along our fenceline and every day Silas asks to go out and pick the ripe ones. The wild black raspberries right next to them are almost ready, making our days very berry-filled. We had a weeping mulberry tree (a cross between a mulberry and a weeping willow grafted by my great grandfather) next to the walk leading up to our front door when I was growing up and I remember getting the biggest kick out of eating them right of the tree; it was such a novelty.
We were out of town this weekend, which always throws my meal planning in disarray. The greens went into simple salads, but the turnips and garlic scapes are still waiting in my crisper. A handful of the scapes and the rest of the broccoli from last week topped an impromptu pizza and the asparagus and peas were paired with a medley of herbs for a simple pasta dish. Delicious and filling. The peas provide a delightful burst of sweetness, which really makes the dish, I think.
Last year: Tuna Salad with Garlic Scapes
Two years ago: Spring Farmer's Market Stir Fry
|Silas insisted that I include his plate in the photo.|
Linguine with Spring Vegetables & Herbs
1 1/2 lb. asparagus, tough ends trimmed and chopped into bite-sized pieces
2 TBS. bacon grease or coconut oil
1 bunch scallions, white and green parts chopped
2 TBS. minced garlic chives
2 TBS. minced fresh oregano
1/4 C. minced fresh parsley
3/4 lb. linguine
4 oz. sugar snap peas, strings removed and chopped
1/4 C. walnuts, chopped
juice of 1 lemon (about 1/4 C.)
extra virgin olive oil
1. In a large pot, bring salted water to a boil. Add the asparagus and cook for 3-4 minutes, or until tender.
2. While the asparagus is cooking, heat the bacon grease in a very large skillet with tall sides over medium heat. Add the scallions, garlic chives, oregano, and parsley. Cook for a minute or two. Add the peas.
3. When the asparagus is cooked, use a spider skimmer or a slotted spoon to remove it from the water and add it to the herb and pea mixture in the skillet.
4. Return the asparagus water to a boil. Add the linguine and cook according to package directions, about 6 minutes.
5. Turn the heat to medium-low on the asparagus and herb mixture and then add the walnuts. Season with salt and pepper. Add the lemon juice and cook for another minute or two.
6. Drain the pasta and divide among plates. Dress with a healthy dose of olive oil and then a heaping scoop of the vegetable mixture. Top with freshly grated Parmesan cheese and a crack of black pepper.
Time: 20 minutes
Serves: 4 adults