This past week, a few summer items are starting to come in. We're seeing more and more ripe sungolds, and the corn is starting to sweeten up, and we harvested some new potatoes this morning! The carrots are coming on strong, and while strawberries have come to an end, we're starting to see a lot of growth in the raspberry patch!
You'll see some new items this week at market: those carrots, new potatoes, and BLUEBERRIES! Our neighbor and old friend Ray Messick grows blueberries for us and they are just so sweet and flavorful. We still have cherries, although we were told that this may be the last week for them, so make sure to buy a quart or two!
It's the peak of sugar snap pea season, and we want to make sure you don't miss trying some of these delightful vegetables. We love snap peas because they are so delicious raw: sweet, crunchy, refreshing. You eat the whole pea, pods and all, except for the tip at the top. You may need to string your pea, too. But other than those two simple steps, you can grab and go with these pods. Don't confuse snap peas with shelling peas (you can only eat the pea inside while discarding the pod) or snow peas (which are mostly flat with underdeveloped peas).
Snow peas are versatile. Try them in your next stir-fry with some of the Tait Farm ginger vinaigrette, or toss some on the grill, or quickly blanch them for your next veggie tray! Don't overcook them though: because peas are so tender and sweet when raw, they only need a couple minutes when cooking them. Just enough to get them a little brighter green to bring out even more sweetness.
And, unsurprisingly, snap peas are full of vitamins and minerals: vitamins C and K, and iron!
This week, Heather pairs sugar snap peas and garlic scapes for our recipes! She says:
- Two short season vegetables
- Both great in stir fries
- Both incredibly flavorful, refreshing, and indicative of the beginning of summer!
- Garlic scapes can be used as skewers for kebabs. Cut off the flower end and cut a point at the end of the scapes
- Sugar snap peas are great lightly sauteed, grilled, and raw.
- Sugar Snap Peas and garlic scapes are crunchy treats raw in salads. They both pair especially well with heartier greens such as spinach, kale, or chard.
Spring Green Macaroni and Cheese
(adapted from agoodappetite.blogspot.com)
2/3 lb fusilli or any corkscrewed pasta
1 tbsp unsalted butter
2 tbsp all-purpose flour
1 c half and half or milk
5 oz gruyere, chopped into 1/2 inch pieces
3 oz white cheddar, chopped into 1/2 inch pieces
1/2 c garlic scape and sugar snap pea pesto (see next recipe!)
freshly ground pepper
1. Preheat oven to 350 F.
2. Cook pasta according to directions. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and cook while stirring for 1 minute, do not let it brown. Slowly whisk in the half and half to create a thick white sauce. Stir in the cheese until melted. Add the scape and pea pesto and stir to combine. Taste and add salt and pepper as needed.
4. Mix the pasta and sauce together until the pasta is completely covered. Pour into a large casserole.
5. Sprinkle panko on top and bake for 30 minutes or until the top is crispy.
1/3 cup garlic scapes (~2-3 garlic scapes), chopped
1 1/2 cup sugar snap peas, tops and strings removed and chopped
1/4 cup basil, chopped
1/3 cup parmesan cheese
1 tbsp lemon juice
1 tbsp lemon zest (optional)
1/2 cup toasted pine nuts or walnuts
1/2 cup olive oil
salt and pepper to taste
1. Combine all ingredients except for the olive oil, salt, and pepper into a food processor. Mix on medium until an almost paste forms.
2. Leave the proccessor running as you slowly incorporate the olive oil to emuslify the pesto.
3. Leave the pesto at room temperature for an hour to develop flavor and season to taste.
4. Serve and enjoy!