Sunday, February 3, 2013

A Bag of Greens (or Two)



Use those bags of greens!

You need:
2 tbsp olive oil
One bulb of garlic, cloves sliced thinly lengthwise
Slivered almonds
Half an onion, diced
Couple tbsp capers
Penne pasta (2/3 cup pasta water reserved)
A bunch of greens. I had rainbow chard and kale.
A handful of kalamata olives, cut in half
Some Parmesan & dill for topping



Get your pasta water going and heat up the oil over medium high heat
in a large pan. Dump your almond and garlic in there and stir til
golden, then remove & put on a paper towel to drain. Put your onion in
the oil and sauté with the capers til tender.
Put your pasta in, then add greens and olives to oil, turned down to
medium. Sauté til tender, about 5 minutes. Reserve your pasta water,
drain, and add to pan with reserved water.
Plate and top with Parmesan & dill.
This dish makes a great cold salad leftovers for lunch.

Posted by Mister Gardner

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.