Finally – CSA season is upon us. I’ve missed the surprise of the weekly box – such fun to guess what might be in store for us every Wednesday.
Today’s box gives us two big hints for boxes to come – a beautiful bunch of spring onions or scallions or green onions (call them what you will) that will grow to become beautiful big storage onions in later boxes. I’m thinking these are sweet onions, although they’re not Vidalias since we don’t live in that neck of the woods.
And garlic scapes – those little pigtails. It’s the sign of a true CSA connoisseur if you recognized them right away. We’ve had recipes for garlic scape pesto and probably garlic scape pasta, check the Riverview recipe archives. For me, this year, I’m slicing mine into salads with that lovely head of lettuce and arugula. Love, love, love them. And looking forward to the heads of garlic those scapes presage.
And kale! And eggs! Maybe this means it will be a banner year for eggs as well.
I’ve been wanting to share this recipe for ages. Two years ago, Joe Truex prepared this for his demo at the Morningside Farmers Market. Ann Brewer who’s been running those demos since the dawn of time tries to coordinate her demos with what I’m featuring in the AJC’s weekly “In Season” column. Sometimes it works, sometimes it doesn’t. This was a case where Joe was NOT. HAPPY. (so I am told) with the ingredient Ann had decided he would feature (which of course was all my fault since I had decided to feature green onions). But once he prepared the dish, he fell in love with it, and it became a special at the old Watershed location. No telling that he’s still making it, but now you can make it at home.
Ingredients:
1 pound spaghetti 1/3 cup olive oil 4 cups chopped scallions 2 garlic cloves, finely chopped (or use your garlic scapes) 1 teaspoon grated lemon zest 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 cup Parmigiano-Reggiano
Preparation:
Prepare pasta according to package directions. Set aside 1/4 cup pasta cooking water. Drain pasta and return to pot.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet until hot but not smoking. Add scallions and garlic and sauté until scallions are softened, about 5 minutes.
Transfer half the cooked scallions to a blender and add zest, salt, pepper, remaining olive oil and reserved pasta cooking water. Puree until smooth. Be very careful when blending hot liquids. Make sure the lid is on tight and hold on.
Pour scallion puree over pasta and add remaining sautéed scallion/garlic mixture and Parmigianno-Reggiano. Toss together and serve immediately.