Another week of great weather! Vinny our CSA farmer has some great flower and herbs in front of our store. If you are looking for a small herb pot that you can put in you window sill or porch, these small herb gardens are perfect. They will continue to grow all season long, to provide you with fresh herbs straight from your garden. This week we have some great recipes for Arugula, radishes, and broccoli rabe. take a look and let us know what you think when you taste it!
Summer lunches are coming soon! Keep an eye out! We have a new member of the team that will be outside making special lunches on the grill. You are certainly in for a treat if you would like to stop by when we start them. They will be on Thursday, Friday and Saturday, from noon til 2pm. Coming Soon!!!
1/3 cup thinly sliced red onion
1 lb small (1 1/2- to 2-inch) boiling potatoes
1 package Griggstown White Wine Chicken Sausage (Four 3 oz. Links)
4 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 1/4 teaspoons salt
1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips
1/2 lb arugula, coarse stems discarded (4 cups)
Soak onion in cold water to cover 15 minutes. Drain and pat dry.
Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.
adapted from Verdura Vegetables Italian Style by Viana La Place
1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne
In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water.
Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.
Meanwhile, warm a serving bowl in a 200* oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.
Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.