Surprise- it is not a repeat. I am still in flux as we have been in our new place for just a few days and are trying to get settled. I am beginning to get back into the swing of the kitchen, restocking my pantry and freezer and buying herbs to pot outside my kitchen window. I must say, I have missed cooking, but now I am still adjusting to my new place. Remembering where I put things and lamenting that most of the storage is vertical and I am not very gifted in that way and am in want of a tall stool to reach my stuff. I miss my old kitchen rhythm; knowing I could make things quickly, and put things away easily since everything had a place and my cupboards, freezer and fridge were stocked. But it will come.
Tomorrow I am visiting my new farmer's market for the first time. I hope it is a good one. If not I may get more reliant on co-ops and a CSA. If you aren't familiar with those, co-ops are cooperative groups that buy together, with someone to pick up the order, money and distribute the goods at a specified time and place. A CSA, is community support agriculture. A farm sells shares in the advance of the season and in return a customer receives produce throughout the year based on the amount of the money they put up at the start of the season. Both are great for the farmer and consumer, skipping the added time and expense of a middleman, so your food is fresher and your money is going directly to the people who produce it, without paying for distribution or packaging. I can't wait to tell you more about the dairy co-op I just joined. I'll pick up my first order on Monday and report back. I am excited.
In the mean time, here is a new pasta we swooned for. This is a fabulous pasta when the summer squash and herbs are going gangbusters. I would even suggest adding another pound of squash if you have it, this pasta can take it and I like a heavy vegetable to pasta ratio.
Height of Summer Squash Pasta with Herbs
3 large (2 lbs.) mixed zucchini or summer squash, julienned
1 lb. pasta (campanelle or rotini)
1/2 cup diced ricotta salata
1 t. lemon zest
squeeze of lemon juice
1 1/2 t. sea salt
1/2 t. freshly ground pepper
2 T. olive oil
2 T. butter
1/4 c. chopped fresh mint
1/4 c. chopped fresh basil
Saute zucchini in heated oil and butter for 10 minutes while the pasta cooks. Drain noodles and toss hot past with zucchini, lemon zest, juice, seasonings and herbs. Adjust seasonings to taste. Top with cheese and serve.