Yesterday I got to do some grocery shopping at Allandale Farm (yes their farmstand has been open since April) because I can technically walk to the farm from my home. And what lovelies I did find!
So I set about combining these spring goodies into a nice dinner. I had eggs, asparagus, cheese, and spinach, along with fresh herbs…… fresh pasta with asparagus, egg yolk sauce, and fresh herbs served over spinach. Indeed, that is what I made. I also wanted to make the pasta a little special to celebrate these ingredients, so I tried my hand at making hand shaped penne (more like garganelli).
I blanched the asparagus, cooked the pasta, beat five egg yolks with a little bit of butter and some shredded Italian Grace Cheese. I mixed the pasta and asparagus with the egg mixture, added some fresh chopped tarragon from our garden, salt and pepper. By the time I got there, Theresa was home, and I had her mince some lemon zest to garnish the dish. And bam, a spring themed meal finally on our table.
The resulting meal was fresh and springy. Just delightful. The asparagus was so tender and sweet, simply divine. It made us both amazingly happy.
For dessert, we could have used rhubarb, but we were pretty busy, so we decided to save that for later. We had an old standard, yogurt with toasted walnuts and honey.
We also had a bit of time this morning to make a bigger breakfast. I made whole wheat and rye pancakes (made with lots of egg whites!) and served it with cream cheese and blackberry jam.
So, that’s our food update. Lots of exciting things. Asparagus. I hope we get more this weekend. Nom.
Happy Thursday Everyone!
- Asparagus, Spinach, Eggs: Allandale Farm
- Whole Wheat and Rye Flours: Pioneer Valley Heritage Grain CSA
- Cream Cheese: Champlain Valley Creamery
- Butter:Vermont Creamery
- Tarragon: Our garden
- Blackberry Jam: Olde Norse Farm PYO, our jamming
- Yogurt: Narragansett Creamery
- Italian Grace Cheese: Chase Hill Farm