Monday, June 23, 2014

Dublin Farmers' Market: June 25th

“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.” 

― Joel Salatin, Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World



This is one of those clever, hard-working recipes: You chop while the water boils, cook the vegetables with the pasta and have dinner made in 20 minutes. It also makes ideal picnic fare, as it holds beautifully, is mayonnaise-free and tastes best at room temperature.

Adapt the vegetables to whatever is good and fresh; only the corn is essential. Lemon basil is fantastic here, if you’ve got it; sweet basil is equally, differently wonderful.

2 teaspoons salt
¾ teaspoons freshly ground pepper
¼ cup white wine vinegar
3 tablespoons fresh lime juice (from 1–2 limes)
¼ cup + 2 tablespoons extra-virgin olive oil
5 ears fresh corn
3 small zucchini, cut into ¼-inch coins (optional)
2 cups greens beans, topped, tailed, and cut into ½-inch bits (optional)
1 sweet red pepper, cored, seeded, and cut into ¼-inch dice
8 ounces orzo pasta
1 bunch (six) scallions, white and pale green ends sliced
1 (15-ounce) tin chickpeas (garbanzo beans)
1½ packed cups sweet or lemon basil, washed and well dried
1 heaping cup feta, crumbled

Set a large stockpot of well-salted water to boil.

In a lidded jar, combine vinegar, lime juice, salt and pepper. Swirl to dissolve salt. Add olive oil, replace lid and shake vigorously to combine. Set aside.

Stand shucked ears of corn upright in a wide, shallow bowl, and cut off kernels with a sharp knife, just to the cob. Set aside. Slice zucchini and green beans if using, and set aside together, separately from the corn. (These vegetables will be added to the pasta water in two stages: first the zucchini and green beans, then the corn.)

In a large serving bowl, combine diced red pepper, sliced scallions, slivered basil and ⅔ of feta, and set aside.

When pasta water comes to the boil, add orzo and set timer to 5 minutes fewer than final cooking time (mine took 10; I set the timer to 5). When orzo is 5 minutes from done, add the zucchini and green beans, if using. Stir, and return to the boil for 4 minutes. One minute from orzo’s final cooking time (test one; orzo should be al dente), add corn, return just to the boil, then drain orzo and vegetables into a colander.

Return hot pasta and cooked vegetables to the stockpot, and toss with all the dressing, plus the chickpeas, while still warm. Let sit 10 minutes, to cool slightly. While cooling, sliver basil: Stack a dozen leaves, then roll them and slice them crosswise with a sharp chef’s knife, repeating until done. When pasta is no longer steaming, toss gently with the red pepper, scallions, basil and ⅔ feta. Top with remaining feta, and eat immediately, or leave out up to 4 hours. Salad is best served at room temperature. Leftovers are marvelous the next day.

Our vendors for Wednesday, June 25th include:

Dan the Baker
Hirsch Fruit Farm
Kingdom Fish
Krazy Kraut
Oink Moo Cluck
Rhoads Farm
SaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
The Market Sharpener
VanScoy Farms
Wayward Seed Farm

And, don't forget to get your dinner at market!

Food Cart: CZNZ Eats

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at See you at the market!

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