Spring top sweet onions
Cheryl's Romanesco Pasta Salad
1 head Romanesco 1 clove thin sliced garlic clove 2 each mini yellow & red julienned peppers 1 sm. shallot 2 sm. carrots 4 oz Parmigiano cheese finely graded 6 oz Romano, 4oz fine grade, 2oz course 1 pound pasta 3 Tbs. heavy cream 1 Tbs. + 2 tsp. extra-virgin olive oil 1 1/2 tsp. black pepper salt to taste
Prep Roamesco into bite size florets. Blanch 3 min. in boiling water and then shock in ice water. Cook pasta, al dente. Place finely graded cheeses in a medium bowl, reserving course cheese for garnish. Saute thin sliced garlic, peppers, shallot and onion in 1 Tbs. olive oil. Add Romanesco florets and a pinch of salt to coat with olive oil. Remove saute pan from heat. Drain pasta, reserving 1 1/2 c. cooking water. Return pasta to pot. Whisk 1 c. pasta water into finely graded cheeses followed by cream, 2 tsp. olive oil & black pepper. Combine all ingredients and stir to coat. Let sit for a few minutes, if too thick add more pasta water. Top with coarsely grated cheese. Enjoy, pronto!
Our crops are now out of season. Look for new product availability this fall. If you are on our e-mail list we will contact you once our next harvest begins.
Four Generations of Farmers
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Check out our Seasonal Product Availability under Produce Pictures.