I love love love this time of year- the vegetable fields are underway, providing us with fresh ingredients to make simply perfect things to eat. We grow a lot on our farm- vegetables, fruit, pork, beef, eggs, so it’s easy to not really appreciate that our food is so fresh and local. Every once and a while, I do get this overwhelming sense of “This is awesome! We grew everything!!!” It’s pretty crazy when you think how much you have in your home, not even just food, that comes from somewhere many moons away…
We are just coming out of strawberries, and are in full swing of peas, beet greens, and a host of other things, and I was inspired to make supper. This was special, I actually made it in the house- not the restaurant, a very important distinction. I never cook in the house. The dishwasher takes too long, the lighting is bad, we’re always out of stuff… and it’s another kitchen to clean.
Farm Fresh Everything Pasta!!!
butter/ olive oil
a couple of leftover (farm-made!!!) sausages, cut into smaller pieces
beet greens, chiffonade
spring onion, sliced
snow peas, julienne
shucking peas, shucked
white wine for deglazing (about 1/4 cup)
While pasta is cooking, heat oil and butter in a pan over medium heat until butter is melted. Add white onion and saute until brown, deglaze and then add any hard herbs and sausages. When sausages are heated thoroughly, add hot pasta, peas and beet greens. Cover to steam green vegetables, this takes about 2-3 minutes. This is a good-time to poach your eggs to desired doneness….
Season pasta with salt and pepper, and add any soft herbs. Divide into bowls and top with poached egg and a good amount off green onion. And quark cheesecake with minted strawberries and yogurt for dessert!