Farmer's Market -- 12 October 2019 (Hemp Day, 21st of Grape Harvest, Year 228)

[neotoma]

Beef börek, spinach börek, Turkish walnut cookies, magness pears, Doyenne du Juliet pears (they survived fireblight!), spitzenburg apples, hardy kiwis, strudel (apple pecan, apple honey blueberry, cheese blueberry), leek microgreens, pita bread, and Greek almond cake.

Also, I picked up a CSA box for friends who are going to be away for a week and won't be able to eat it.

It was a medium share and contains: broccoli, tuscan kale, mixed butter lettuce, yellow peppers, green peppers, sweet mini peppers, hot cubanelle peppers, red slicer tomatoes, san marzano tomatoes, potatoes, an onion, and a head of garlic.

Guess what I don't eat on a regular basis and am unsure of what to do with? If you said, brassicaceae, you win and need to suggest some recipes.

Comments

[malkingrey]

Broccoli Garlic Angel Hair Pasta
(my recipe folder notes that done with veggie stock instead of chicken stock, this one is also good for Fridays in Lent. Also, presumably, for feeding vegetarians, though not vegans.)

Ingredients:

1 1/2 pounds broccoli
2 tablespoons olive oil
1/4 cup butter
6 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups chicken stock
salt to taste
1 pound angel hair pasta
1/2 cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish
1 pinch red pepper flakes for garnish, or to taste

Directions:

Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl.

Chop remaining stems into small pieces and transfer stems to a separate bowl.

Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned.

Sprinkle in 1 teaspoon red pepper flakes and salt.

Pour chicken stock into skillet and bring to a simmer.

Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.

Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.

Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.

Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.

Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.