After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl:
¼ cup red wine vinegar
½ tsp sale
1/8 tsp pepper
1 clove garlic
1 T Dijon mustard
¼ cup olive oil
¼ cup fresh basil (chopped)
4 oz/125 g uncooked pasta
Cook pasta, toss with 1/3 of dressing.
2 cups fresh vegetables chopped
(zucchini, sweet peppers, cucumbers, broccoli)
3 medium tomatoes chopped
½ cup sliced olives
Add to pasta and top with remaining dressing.
½ cup fresh basil leaves
2 T fresh parsley
Cover and chill for 4-24 hours.
½ cup parmesan cheese or crumbled feta
Sprinkle on top before serving.
From Simply In Season
I love cooking Indian food. The warmth and richness of the spices (and the paneer) gets me every time. I came across this cookbook at the library this week and I have a few squash left in my pantry so it's on my menu this week.
Pumpkin, Black- Eyed Pea and Coconut Curry from Meera Sodha, Fresh India
1.2kg pumpkin or squash
1 tbsp garam masala salt and ground black pepper coconut or rapeseed oil
1 tsp mustard seeds
2 green Indian chillies, slit lengthways
1 large onion, halved and thinly sliced
3 cloves of garlic, crushed
1x 400g tin of black-eyed beans, drained
150g ripe tomatoes, cut into wedges ⅓ tsp ground turmeric
1 x 400ml tin of coconut milk
Optional: 10 fresh curry leaves
Preheat the oven to 200C/400F/gas 6 and line two baking trays with foil.
Cut the pumpkin in half, scoop out and discard the seeds, then cut it into crescents around 2cm at the widest part. Transfer to a big bowl, drizzle with oil, and sprinkle with the garam masala, 1 teaspoon of salt and ½ teaspoon of black pepper. Toss to coat evenly, then arrange in a single layer. Roast for 30 minutes, or until soft and tender.
Meanwhile, put 2 tablespoons of oil into a large lidded frying pan over a medium heat and, when hot, add the mustard seeds. When they pop, add the slit green chillies and the onion. Cook for 12 minutes, or until the onion is soft and golden, then add the garlic. Cook for another couple of minutes, then add the drained beans and stir to mix together. Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.
Next, add the turmeric, ⅓ teaspoon of black pepper, ½ teaspoon of salt and the coconut milk. Tip the roasted pumpkin into the pan and stir to mix. Cover with the lid and leave to heat through for 5 minutes. Check for salt and chilli, adjusting if you wish, then transfer to a serving dish.
If we're talking about eating local and in season then leeks are going to be on the menu in January. So dust off your favourite leek vegetables are look here to try some new ones. Last week Brent, (one of our farmmates) messaged out to the farm chat asking if anyone wanted to join him in a leek challenge. We were invited to bring a leek dish to our long table on Thursday evening and we could come help ourselves to portions of everyone's offerings. It was a lot of fun. We had leek frittata, sausage, leek and potato soup, leekie pie and everyone's favourite; carmelized leek and bacon dip! I'd love to add your favourite leek recipes to the mix!
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