Like me, I’m sure you are frustrated with the selection, quality, and price of food in our local stores. Our food is medicine and remains the key to our health. Having lived in the growing capital of California, I learned to love the fresh organic produce. When I returned to this area in 1990, I was stunned by the lack of availability in our area.
I can’t always go to Birmingham or Atlanta for quality produce. The answer appears to be Moore Family Farms, which you can find at www.moorefarmsandfriends.com. This is a CSA (Community Supported Agriculture). It is easy to order and receive quality food without being locked in to a monthly fee.
There are options to please any family size and taste. Eggs, meat, cheese, handmade tofu…even homemade dog biscuits can be ordered. It is easy to order and pick up your box (which is then recycled by them the next week) at either Garfrerick’s or Wright’s Dairy. This CSA actually delivers from Metro Atlanta to Birmingham!
Not only is this the best quality food at extremely low prices, it is necessarily seasonal. Some of you are unclear about what is seasonal because most foods are always available in the supermarket regardless of season. This leads to high prices, poor quality, and ultimately global warming.
Last night I feasted on the most delicious Pasta Primavera I’ve ever had! Chosen because we had the delight of FRESH garden peas in the box this week. I have included the recipe from Emeril Lagasse. I used orecchiette, one of my favorite pastas…”little ears” which are pillowy clouds of goodness.
Pasta Primavera
Ingredients:
1/2 cup cubed carrots
1/2 cup asparagus, sliced crosswise into 1/2 inch pieces
1 pound orecchiette pasta or other pasta
1 tablespoon plus 1 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped yellow onion
1 tablespoon minced garlic
1 Cup Zuber zucchini
1 cup cubed yellow squash
1/2 cup chopped tomato
1/2 cup frozen or fresh green peas
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan
Directions:
Bring a large pot of water to a boil.
As the pasta water is heating, bring a small saucepan of water to a boil. Add the carrots and asparagus to the saucepan and blanch for 2 minutes. Remove the small saucepan from the heat, drain the vegetables and rinse under cold water.
While cooking the vegetables, add the pasta and 1 tablespoon of the salt to the large pot of boiling water. Return to a boil and cook the pasta until al dente, stirring occasionally, about 12 minutes. Turn the stove off, and with a small ladle, transfer 1/4 cup of the cooking liquid to a small cup and set aside. Drain the rest of the pot into a colander set in the sink. Place the drained pasta into a large bowl with the 1/4 cup cooking liquid and cover with plastic wrap or a clean kitchen towel to keep warm.
In a large skillet over medium high heat, melt the butter and when hot, add the olive oil.
Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the zucchini and squash, and cook, stirring for 3 minutes. Add the cooked carrots and asparagus, and cook, stirring, for 1 minute. Add the tomato, peas, the remaining teaspoon of salt, and the pepper. Stir and remove from the heat.
Pour the vegetables over the pasta in the bowl. Drizzle with some extra virgin olive oil, add the parsley, and toss to coat evenly. Sprinkle with the Parmesan cheese.. Serve immediately
8 servings
ENJOY!
Carol
