Fettuccine Zucchini

After a two-hour bus ride home I dashed over to pick up our week's farm share. I was starting to get a little nervous because with me and Jen working a lot of late nights, the food has been backing up a little in the fridge. I was worried that I might have to go down to the Lower East Side and toss out peppers and zucchini to the vegans who passed by.



This week we got 1 pound of green beans, 1 bunch of sweet Japanese turnips, 1 head of garlic, 1 head of lettuce, 1 head of Swiss chard, 1 head of celery, 5 ears of corn, 2 Italian peppers, 2 zucchini, 1 bunch of parsley, and 3 pounds of peaches.



For a salad I cleaned the lettuce and the turnip greens, mixed them together with chopped tomato, then finished with a vinaigrette I made from mustard, horseradish, pecan, garlic, balsamic vinegar, olive oil, salt and pepper. Turnip greens, like beet greens, don't go very far so I was glad we were able to enjoy them while they were fresh.



For the main course I cooked up some garlic, fennel, red pepper and zucchini then tossed it with fresh spinach fettuccine and a spoonful of ricotta cheese. We sprinkled some chopped parsley on top. The problem with the parsley from the farm is that it's so incredibly flavorful that just a light sprinkle means your entire dish tastes like parsley. From now on I think I'm only going to use whole sprigs for garnish. I think this experience has taught me that parsley is not all that great.

Sadly we had yogurt and forgot to include our peaches. We could have used some extra sweetness to counteract the episode of Jon & Kate Plus 8 that we watched where Kate was being even meaner to Jon than normal by mentioning his lack of hair at least a half dozen times and yelling at him for not helping her with something that he only would have known to do if he could read her mind.

With that I'm off to finally play some more Spore. I'm on the cusp of entering the tribal stage and all of this eating is taking away valuable game time.