Week 15: pickup and pasta

Last night's pickup included:

cherry tomatoes

carrots

parsnips

japanese turnips

celery root

corn

tomatoes

potatoes

I am eyeing another corn chowder recipe, but S. appropriately pointed out that yesterday was a bit hot for soup so I will make it later in the week. Instead I made a version of an old stand-by pasta recipe:

Orecchiette with Pancetta and Turnip Greens

Orecchiette

Turnip greens (washed and chopped into strips)

Fennel greens (washed and chopped)

Garlic (minced)

Jalapeno (washed, seeded, and diced)

Pine nuts

Pancetta (sliced into strips)

Extra virgin olive oil

Red pepper flakes

Salt, pepper

parmesan

1. Boil water for pasta, cook orecchiette to taste, drain

2. In the mean time, toast the pine nuts in a dry pan over low heat

3. Crisp the pancetta in a pan over medium heat until most of it has begun to brown, then transfer into the pot with the drained pasta

4. Add a tablespoon of olive oil to the pan, then the garlic, jalapeno, red pepper flakes and fennel greens

5. Before the garlic begins to brown, add the turnip greens. Stir and then cover for a few minutes to wilt the greens.

6. Stir the turnip green mixture into the pasta, season with salt and pepper, and top generously with grated parmesan.