This week we will have the following produce at the market:
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| Photo: J.Glebocki Farms |
Bunched Fresh* Cipollini Onion
Zephyr Summer Squash
Patty Pan Summer Squash
Spineless Zucchini
Tomatoes!!!
Rainbow Lacinato Kale
Bright Lights Swiss Chard
Kim’s Custom Salad Mix
French Breakfast Radishes
*Fresh onions are those that have not been cured. In other words do not have the papery skin that you see on onions in the grocery store. They have a higher water content and tend to be more mild.
Are you looking for an interesting way to use the items above in a different way? If so, I’ve got an idea you may want to try. The origins of this dish came from our weekly customer Roseanne and a recipe I found on Food52 for Creamy Avocado Pasta. Roseanne had mentioned that she uses julienned zucchini as a replacement for pasta. I thought that was a great idea that I had to try. Then along comes the Creamy Avocado Pasta recipe and I’m ready to experiment!
Start with the Creamy Avocado Past recipe and make the sauce as listed. Split the amount of pasta in half and substitute julienned zucchini “pasta”** for the missing half. Julienne a medium sized zucchini and place in the colander to be used to drain the spaghetti. As the spaghetti cooks, slice some onions and caramelize them in a pan with olive oil, a pinch of salt and a bit of honey. Once the onions are soft and starting to become golden brown, take them off of the heat and add them to the avocado mixture. When the spaghetti is ready, pour it into the colander with the zucchini in it to soften it up a bit. Save some of the pasta water to use later to thin the avocado sauce a bit. Mix the spaghetti and zucchini together and place into a pasta bowl. Top with the avocado sauce, thinning to your taste with the leftover pasta water. Garnish with basil and parmesan reggiano cheese. Take a bite, salt and pepper to taste, and enjoy!
I received two thumbs up from my wonderful husband for this dinner. It will definitely be made again. If you get a chance to try my variation, please let me know what you think. I would also be interested in hearing of any similar recipes you’ve tried.
Thanks and see you at the market!
Farmer & Home Chef Kim
Hi Mom!
**I recommend using a julienne peeler
for making the zucchini strips. You can impress all your family and
friends with the amazingly consistent strips…it’s our secret!