Farmer's Market Summer Vegetable Pasta

At the height of summer (ok ok - I have been negligent to post), the tables at the farmers markets overflowing with an abundance of gorgeous ripe, fragrant produce. Thursday is the night we head to the farmer's market which is around the corner from the depot where we pick up our CSA (Community Sponsored Agriculture) half share allotment. We always catch the tail end of the market and sometimes some of the farmers are packing up. But I love going anyway. There are always a small handful of vendors who wait for the stragglers like me. The market closest to our foos is situated on the edge of a park and children's playground. Every week, swarms of tiny children covered in face paint descend upon the park, laughing, running, falling down and sometimes crying under the watchful eyes of their parents.

I love markets, particularly at the height of the season when the tomatoes, corn and basil shine. In fact, it's hard to keep me away. Some girls like shoe shopping, I like food shopping. I love looking at the long rectangular tables abundant with fresh vegetables everywhere glistening and fragrant of the earth and the possibility of what could be for dinner that night.

As we walked home, I thought about how I could put a meal together that would be simple and quick but would allow the natural fresh flavours of this week's harvest to shine through. This little gem is what I came up with...

1 lb cesarecce pasta (or other short pasta like gemelli)
3 tbsp unsalted butter
4 large cloves of garlic, minced (lots I know - but I love it)
1 onion
2 zucchinis
25 cherry tomatoes
1 small red chilli – deseeded, finely sliced
2 handfuls of flat leaf parsley and curly parsley
salt & pepper to taste




To save time in the kitchen, prepare your vegetables as the water for your pasta boils. You will need to prepare your vegetables in the following order:
Mince garlic
Thinly slice onion
De-seed chilli and finely slice (it can be very hot so be careful and wash your hands thoroughly)
Dice zucchinis
Halve cherry tomatoes
Chop herbs

1. Bring water to a boil, generously salt, add pasta. Stir briefly to prevent sticking. Cook to package instructions (8-10 minutes)
2. As the pasta cooks, this is the time to finishing preparing the vegetables. Work quickly. Melt butter in a large pre-heated pan. The pan should not be too hot because you want the butter to melt gently until its slightly foamy and not sizzling. Add garlic, onions and chili and stir until translucent. Add diced zucchini and stir until it softens slightly. Add herbs to pan. Stir to incorporate.
3. Just before the pasta is al dente, scoop pasta out with a slotted spoon into the pan.
4. Mix the pasta with the vegetables, add a small amount of the pasta water if you need to loosen
5. Serve!!

Keeping the Farmers in Business

Oh mama. Wednesday is Farmer's Market day at City Hall. It might have been 33 degrees outside today but it was worth the walk over there. While hungry office workers lined up for peameal bacon sandwiches, I made my way to the tents at the far end of the Square. I didn't know where to start - everywhere I looked, there were juicy bing cherries, ripe strawberries, and peaches farther than the eye could see... what to buy, what to buy.

I strolled around, taking mental note of all the possibilities... There was a crush of people at one of the tents and I went in for a closer look. Heavens! Zucchini blossoms!! Lots of them. How could a girl resist?

I left the market with a bagful of fragrant basil leaves, gorgeous zucchini blossoms, heirloom baby tomatoes and baby zucchini. The smell of the basil wafted through my office this afternoon and certainly attracted some attention. I could hardly wait to get home and whip up something summery. I had forgotten that I liked tomatoes. Most of the time, the stores are filled with pastey, pale sour tomatoes, but at the height of summer, the most beautiful jewels make their appearance. Juicy, sweet, plump - heirloom tomatoes are the farmer's gifts to us city folk.

I hope you like...


Deep-Fried Zucchini Blossoms
I had planned to stuff these bad boys (they are the male flowers) but I could bare to - and so I decided to enjoy them in their simple splendour by dipping them in a thin eggy batter and straight into the hot oil.

2 Dozen zucchini blossoms (you're gonna want this many!)
1 egg
2 tbsp flours
1 tbsp lemon juice
1 pinch of salt
2 grinds of black pepper

I washed the blossoms in cold water & drained them. Be gentle. Meanwhile, I mixed two 2 tbsp of flour, with lemon juice, 1 egg and enough water to make a thin batter. Less water if you want a thicker batter.

Heat enough canola oil to fry the blossoms if you don't have a deep fryer. In order to test the oil to ensure that the oil is hot enough - let one drop of batter fall into the oil. If it sizzles and rises to the surface - it's ready to go. Watch the temperature don't let the oil get too hot.

Dip the zucchini into the batter and then straight into the oil. Watch carefully... Flip over after about a minute or two when they are golden brown. Place a paper towel over a plate & as the blossoms cook, remove the blossoms to let drain on the plate. Salt immediately.

In 2002, Martha Stewart published a summer recipe for a pasta salad called "minestrone salad." I thought about making this recipe all summer, but I am watching my carbs so no pasta for me. I have adapted it for my own use, I hope you like it.


Minestrone Salad
1 pint of heirloom tomatoes - split in half lengthwise
1 handful of basil leaves - torn or sliced into a chiffonade
1 can of corn, drained (I am not proud of it - but fresh is not always possible)
1 can of white cannelli beans, drained & rinsed.
1 dozen baby zucchini
1 splash of good olive oil
1 tbsp of chianti vinegar (use what you have at home)
salt and pepper to taste

Blanch the baby zukes for about 5 minutes. Drain and plunge in cold water immediately. When cool enough to handle, slice the zucchinis in half lengthwise and then in half again. (I only sliced them once and found them way too difficult to toss in the salad with all of the other delicate items.) Drain and rinse out the white cannelli beans. Add beans, corn, tomatoes and basil together in a large bowl. Add salt and pepper as well as the vinegar and olive oil. Toss gently until mixed well - don't crush the beans.

It's that easy.





Bon Appetit