It was refreshing to return home to wet fields and then to have more rain again yesterday and last night. The ponds are slowly starting to refill. The grass is growing again after stopping during the dry spell. The cows and sheep will be happy to start grazing after being fed our hay.
This week's pick list:
- Carrots
- Winter squash
- Potatoes
- Lettuce
- Chard
- Collard
- Kale
- Celeriac
- Cabbage
- Beet
- Pac Choy
- Onion
- Turnip
- Kohlrabi
- Chicories
- Parsnip
- Rutabaga
- Radish
- Garlic
- Parsley
- Revolution Bread is available
Kale Sauce Pasta, from nytimes.com
- Kosher salt, to taste
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 cloves garlic, smashed flat and peeled
- 1 pound lacinato kale, thick ribs removed
- Freshly ground black pepper, to taste
- ½ pound pasta, like pappardelle or rigatoni
- ¾ cup coarsely grated Parmigiano- Reggiano
Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.
