Some of my favorite spring vegetables are finally ready to harvest and I’m just thrilled! This meal features items from vendors at both the Phoenixville Farmer’s Market and the Mill at Anselma Market. This one was all me this week and I found a bunch of fresh vegetables to toss in a creamy, white wine sauce along with a crust of Focaccia and some chicken. The pasta is the same old recipe I use every time I make pasta (1 cup whole wheat pastry flour, one tbsp olive oil, and 4 tbsp water [or one egg if you want egg pasta], add extra water to acheive the right consistency). With the power of our Kitchen Aid Mixer and the pasta roller/cutter attachment, this is really an easy process, and nothing beats making your own pasta. Sometime this summer, I have to figure out how to make flavored pastas by using vegetable puree in place of water. For the wine, I uncorked a bottle of Riesling we brewed up at home. It’s not entirely local, but it was made in our own kitchen, so that’s a sacrifice I’m willing to make. The sauce didn’t quite thicken and become creamy like I had hoped, but it’s still delicious, and infused itself into the vegetables. YUM. The chicken was marinated in wine and oil and cooked on the grill to perfection. All in all, the meal was REALLY delicious and I’m happy there are leftovers.
Spring Vegetable Pasta
Whole Wheat Pastry Flour – Mill at Anselma
Chicken – Mt. View Organics
Focaccia – St. Peter’s Bakery
Sun Dried Tomato Cheese Spread – Birchrun Hills
Spinach – Maysie’s Farm
Crimini Mushrooms – Oley Valley Mushrooms
Asparagus – Hoagland Farm
Broccoli – Smith’s Produce
Spring Garlic – Brogue Hydroponics
Non Local – Olive Oil, Riesling (homebrewed!), pepper