A Big Mess o’ Greens
Hooray, yesterday was the first pick-up at my local Community Supported Agriculture farm, just a mile from my home here in the Hudson Valley. I love that the produce is grown so close by, is absolutely organic, and is harvested the same day we pick it up! Learn more about Community Supported Agriculture, and locate a farm near you.
The first harvest was a little late, since we’ve had a very cool spring. And of course, the first couple of harvests are mainly greens and more greens (there was some very good broccoli as well).
I made Pasta with Hearty Lentil Sauce, which is usually made with spinach, but is good with chard or any kind of fresh greens. Here I used an Asian green, tatsoi, that virtually disappeared into the sauce. You know how it is with greens—they are so voluminous raw, but once they are wilted, cook down to nearly nothing. In a couple of weeks, I will be so sick of greens that I will make my annual pot of “CSA soup,” a luscious green concoction that makes you feel like a paragon of health just by looking at it. I’m sure I’ll be posting the recipe. Meanwhile, here’s the pasta dish:
Pasta with Hearty Lentil Sauce
Serves 6
Based on a Sicilian recipe, this filling and nourishing pasta dish needs only a big salad and a green veggie such as broccoli to make a complete meal.
- 8 to 10 ounces penne, ziti, or other short, chunky pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 1 medium green or red bell pepper, diced
- 1 cup sliced white or cremini mushrooms, optional
- One 15-ounce can organic lentils, rinsed
- One good-sized bunch fresh greens (spinach, Swiss chard, or tatsoi), well rinsed, stemmed, and chopped)
- One 28-ounce jar good-quality marinara sauce
- Salt and freshly ground pepper to taste
Cook the pasta in plenty of steadily boiling water until al dente, then drain.
Meanwhile, heat the oil in a large saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. Add the bell pepper and optional mushrooms continue to sauté until the onion is golden.
Stir in the cooked lentils, greens, and marinara sauce. Slowly bring to a simmer, then cover and simmer gently, for 5 to 10 minutes, depending on the type of greens used. They should be wilted and just tender
Combine the lentil sauce with the cooked pasta in a large serving container and toss together thoroughly. Season with salt and pepper and serve.
Geraldine said,
May 31, 2006 @ 7:38 pm
Thanks for the recipe Nava, this looks delicious. Interesting combination of ingredients, will have to give it a try soon. BFN, G
Teddy said,
May 31, 2006 @ 8:35 pm
Oh my goodness!
Thank you for the link. I’ve been talking with my bf about how i want to find a co-op or something for summer when produce is at it’s best. This’ll prolly help a lot.. thank you thank you thank you: )
Teddy
Lilo said,
May 31, 2006 @ 10:55 pm
I love CSAs! It’s sort of like Christmas, we think—most of it’s pretty good, with some disappointments, but that’s okay.
And in NYC, you need a little nature for balance, I think.
The recipe looks good, too. I’ve been using yours a lot lately.
reed said,
June 2, 2006 @ 10:51 am
Our CSA pick-up starts next week. I’m looking forward to fresh, local greens and a chance to try this recipe.
Jennifer W said,
June 5, 2006 @ 9:08 am
So disappointed - no CSA’s in Michigan according the the link.
However, the recipe sounds wonderful and hearty. I think this will be a must prepare next week when I return from the round of business trips I will be on.
Nava said,
June 5, 2006 @ 9:26 am
Jennifer, I just read your comment on not finding any CSAs in Michigan on that link I provided. Since I grew up in Michigan (near Detroit), I feel it is my duty to help you find one. I just did a search and found a downloadable excel doc that lists tons of small farms and CSAs in Michigan. I hope there is one near you! You can find it on this page.
Anyone else who can’t locate a farm on the page I provided in the post, simply do a google search on “CSA farms” followed by the state you live in.
Kathy Humiston said,
June 6, 2006 @ 10:00 am
Another good site for locating CSA’s, farmers markets and other sources of local foods is: http://www.localharvest.org —just enter your location.
We just started our fifth season as CSA members and I have to say that it has really changed the way we look at the industrial-style food production so many of us are dependent on—paying a fair price for truly good, clean food and knowing exactly how it was grown and who is benefiting from my grocery dollars is hugely important to me and the produce is stupendous!
Dori said,
June 13, 2006 @ 9:34 am
Hi! I just found your blog via another blog (I went trough several links), but I am glad I did. I gorw foods for myself, but am a big supporter of CSA’S. I plan to link to you and come back here often. Thanks for your book and CSA info!
Crystal said,
June 13, 2006 @ 7:20 pm
Yea!! We get our first crop share this Thursday - also late in the season, but it’s a young farm (2nd year in the CSA). We’ll be posting about it and trying to use it all up - yum!
Thanks for the recipe!
By the way, we recently made your Vegetable Lo Mein with Soba Noodles - turned out great and was so simple to make.
-Crystal
Nava said,
June 13, 2006 @ 7:36 pm
Hello to new readers of this blog who commented on this post. I feel very silly tonight, it’s Tuesday, share pick up day at my CSA, and I forgot to go!
Jennifer W said,
June 16, 2006 @ 12:32 pm
FOund MULTIPLE CSA’a in MI thanks to the link Nava posted.
I discussed this with my boyfriend, and due to being late to sign up with most, we decided to hold off, but jopin next year.
I love the idea of the CSAa, and have decided to start shopping fo rmy multitudes of produce at farmer’s markets local to us. This way we KNOW where it is comming from.
In addition I also planted 3 types of tomatoes, 3 types of hot peppers and sweet & regular basil and Curly Parsley so I am definitely going to be reaping the benifits of those items as well! (I like my food hot and spicy, so the peppers were a MUST).
We are growing Better Boy, Roma, and lg. Cherry tomatoes, as well as Jalapeno, Red Hot Chili, and Cayanne peppers.
I love the gardening!