Four Generations of Farmers
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!
We are ready for your holiday table. Orders require a minimum of 24 hours to process. Contact us for pricing and pack size.
Weekly Availability 2017
Available now ( April 3)
Cabbage- Savoy & Red
Kale- Red Russian (bunches)
Kale bouquet ( all three varieties in a bunch)
Potatoes-red A & B's
St. Augustine Sweet Onions- bunched or boxed
Rainbow Leaf Mix (bunches)
Covington, Burgundy (Petites and jumbo sizes).
Check out our Seasonal Product Availability under Produce Pictures.
Blue Sky Farms