This was last week:
- 6 or 8 apples
- a bunch of chard
- a head of escarole
- a bunch of spinach
- 6 turnips (buried)
- a bunch of finger-sized carrots
- a huge head of napa cabbage
- a head of leaf lettuce
- a pint of blueberries
- a bunch of basil
- a bunch of parsley
Tonight we are using up most of the last of it in a massive gratin which will clearly be awesome AS SOON AS WE CAN EAT IT, i.e. not yet. Boo!
During the week, though, I made lots of other delicious business. Probably the best business was my massive pan of pasta with garlic, various squashes, herbs, and chard, which I then ate three times consecutively, i.e. until gone.
Serious garden pasta
cavatappi/other chunky pasta
grating cheese if you want it/toasted pine nuts if you don't
This is totally simple and really good.
First, put pasta water on to boil. Cook pasta at an appropriate moment in your cooking process; drain.
Warm some olive oil in a big saute pan. Crush and chop several cloves of garlic, then soften them in the oil.
While the garlic is cooking, wash some zucchini or summer squash. I had both, so I used one zucchini and two squash. Trim them and chop them into fairly thin half circles. When your garlic has softened and is beginning to turn golden, add your squash, plus some salt and pepper. Stir it up and let it cook on medium for maybe five minutes, or until just cooked through.
While you're waiting, wash and destem a big handful of chard leaves. Really pile it on: greens are great! Then get a big handful of basil and another of parsley, pull the leaves off their stems, and throw them in your pile of chard. Use a lot of those too, for maximum awesome. Chop all the greens finely.
When the squash is cooked, throw all your greens into the pan, add your drained pasta, and stir it up. Turn off the heat, but let the pan sit for a minute while you wash cutting boards and knives. This will let the greens wilt just a little bit.
Now put some pasta on a plate, strew some grated cheese or pine nuts over it, and eat it!
IT IS AWESOME.