One Local Summer 2017 – Meal 7

This one was actually made on June 12th, but lazy blogger is lazy (there’s a theme around here).  I decided to go wild and make my own pasta when I realized that my basil planters were getting out of control and needed to be thinned out anyway.  I already had mushrooms in the fridge, and went and added sauteed broccoli rabe and roasted beets onto the plate to add a little more vegetable to the carbs.  Pasta is actually pretty easy to make – my go-to recipe involves 1 cup of flour to 1/4th cup of liquid which can be anything from pureed roasted beets to plain old water or an egg.  Having the fancy Kitchen-Aid pasta attachment means there’s no kneading either, just fold, process through, refold, repeat until you get the right springy consistency.  It probably takes me all of 5 or 10 minutes to be honest!  The clean-up can be a little bit more involved since flour goes ev-ery-where (I’m the tazmanian devil in the kitchen, really), but it’s just so much better than the boxed stuff, even if it is more work.  For the pesto sauce, I used basil, a little bit of olive oil, water, garlic scapes, and some clover cheese from the Collective Creamery Cheese CSA delivery, all pureed with the stick blender.  The mushrooms and broccoli were sauteed together in a pan with olive oil, garlic, and a little splash of homemade vinegar.  The beets were roasted with olive oil and salt.  I’d be lying if I said I didn’t go back to the tray of beets and polish them off later because it’s really easy to finish three beets when they’ve roasted down to sweet, delicious little bite-sized snacks.

Ingredients:
Flour – Mill at Anselma
Basil – My Garden
Garlic Scapes – Jack’s Farm
Beets – Jack’s Farm
Broccolo Rabe – North Star Orchard
Mushrooms – Oley Valley Mushrooms
Garlic – Charlestown Farm
Cheese – Valley Milkhouse
Non Local – homemade vinegar, olive oil, salt

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