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Quinoa Pasta Salad with Snow Pea Pesto and Zucchini.
Snow Pea and Mint Pesto
(serves 6)
1 Quart Snow Peas, trimmed
2 Sprigs Fresh Mint
Juice of 1/2 lemon
1/8 - 1/4 cup olive oil
salt
1. Bring a pot of salted water to a boil and blanch the snow peas.
2. Add blanced snow peas, mint, olive oil, lemon and salt to a food processor and blend. You might want to add more lemon or salt. Or mint for that matter. Adjust the seasonings to your taste.
This is awesome mixed with beans, pasta or even just to dip crackers and bread in for a snack.
White Bean Burritos with Snow Pea and Mint Pesto, Baby Swiss and Fresh Parsley. At the Garden of Eve Farmstand this weekend!
Egg, the lazyman’s protein.
Shelly enjoyed the fresh zucchini and garlic scape pasta I made for her upon arrival in Brooklyn on Sunday night but sorted winced at the idea of putting a poached egg smack dab in the middle of the whole thing.
Inspired by the egg is the only protein around lunches we have been having all season at the farm, I threw an egg on top. Besides adding a complete protein to a vegetarian meal, these eggs were collected yesterday and the yolks are all bright yellow and rich and creamy. And although I frequently curse their exsistance, they were delish last Sunday, as they were tonight in the form of a friend egg on top of my caramelized fennel/garlic scape risotto.
First Snow Peas from Garden of Eve. All I did was toss them in a little hot olive oil and salt. I like my snap/snow peas with bite.
Yes, it’s a burger inside a honey glazed donut. From Monday night’s Beekeeper’s Ball.
Also made Strawberry/Rhubarb Pie with REAL Lard Crust today for sale at the Garden of Eve Farmstand this weekend.
There is a version involving a layer of Mascarpone as well.
Holy Macarole! A recipe!
Roasted Asparagus and Amish Herbal Jack Quiche.
Preheat oven to 375 Degrees.
1 Pie Crust
1 Tablespoon Olive Oil
2 stalks Green Garlic
4 - 5 Sping Shallots
1/4 cup Herbed Jack Cheese (called Hebal Jack from my new Amish Dairy Farmer)
1/8 cup cream
6 eggs
salt
5 - 7 Asparagus Spears
drizzle of olive oil
Heat a medium skillet and add olive oil. When olive oil is hot add green garlic and onion and cook on a medium heat until lightly browned and caramelized.
Meanwhile shredd cheese and set aside.
Whisk together cream, egg and add salt.
Fill pie shell with a layer of onion/garlic, then cheese then pour egg over top.
Place asparagus over the egg and drizzle the whole top with olive oil.
Bake at 375 degrees for about 40 - 50 minutes or until egg is set and lightly colored.
Apple is pretty much the only thing around here that isn’t sick of pea shoots yet.
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