6-28-11 — When my old friend Eva visited me this week with her 17 year old son, we cruised down Route 45 to visit Woodward Camp. A lot has changed there since 15 years ago when my son worked there! It was a beehive of activity with everyone wheeled--zip! In contrast, as we drove back to Millheim we took 445 through the narrows along the creek and out to Route 192 and the hip hop music faded. We followed a sign off the main road to the Brush Valley greenhouse and found a self serv vegetable stand where we bought all of the above to turn into our dinner. It's summer; and we're not in the city!
Brush Valley Garden Vegetable Pasta
3 tablespoons olive oil
6 cloves garlic, minced
6 spring onions
12 morels or other mushroom, cut in half
1 red pepper, chopped
1 bag of fresh spinach
1 pint snow peas, trimmed
1 bunch broccoli, cut into florets
3 carrots, sliced
1 yellow squash, sliced
8 ounces chicken stock
8 ounces heavy cream
Handful of fresh herbs—parsley, basil, thyme, savory, chives, sage
One pound whole wheat penne (Bionature is a good brand) or other pasta, like Fasta Pasta’s local homemade linguine.
Good to have a sous chef for this recipe! Get a big pot of water ready for the pasta and bring it to a boil. Prepare all the vegetables while the water comes to a boil. To make the sauce: heat olive oil and sauté garlic, then onions, then mushrooms, then pepper, and when done, wilt the spinach. Season lightly with salt and pepper. Add the chicken stock and turn off the heat. Blanch each of the remaining vegetables separately in the big pot of water and hold them until all are blanched. Bring up the heat on the sauce and add the cream and fresh herbs and reduce a bit. Add salt to the (now green) vegetable blanching water and cook the pasta until al dente. The last minute of the pasta cooking time, add all the blanched vegetables to the pot to reheat. Pour the vegetables and pasta into a large deep bowl and top with the sauce. Serve with grated cheese, if desired.