Eat Locally, Eat Well Friday: Summer Squash & Pasta

Farmer’s markets are in full swing. People everywhere are harvesting vegetables in their backyard, community and even White House gardens. And some of us are enjoying weekly boxes of produce, thanks to community supported agriculture (CSA). There are so many gorgeous green edibles, it can be hard to resist bringing a little bit of everything into your kitchen. But unless you have a colony of rabbits to feed, you should probably be selective.

So what should you pick? And what should you do with it? Well, we all have different preferences and eating habits, so I can’t help everyone. But every Friday, I will share what I’m eating and enjoying. And encourage you to experiment!

I recently asked a farmer at the New Morning Farm for advice about what to do with the garlic scapes I got from my CSA. Garlic scapes are the long green shoots that grow and curl above ground while garlic bulbs grow underground. Harvesting the scape allows the plant to put all its energy into developing the bulb into the cloves we all know and love. Garlic scapes have a mild garlic flavor and are quite versatile. I had collected several recipes but wanted to chat (half the fun of shopping at a farmers’ market) and find out how this farmer prepared scapes―and with which other foods that are available right now. The simple recipe that follows was inspired by his ideas.

Summer Squash and Pasta

Serves 2

2 scallions, thinly sliced

1 garlic scape, half-inch slices

1 medium or 2 small yellow zucchini, thinly sliced

1 T chopped cilantro

Black pepper, to taste

1/3 pound favorite small pasta

Melt a tablespoon of butter (or heat a tablespoon of oil) in a medium skillet. Cook scallions and scapes until they begin to soften. Add zucchini and cook until it turns golden brown. Cook pasta according to directions and drain. Toss pasta with zucchini mixture and pepper. Serve, topped with cilantro, alongside a tossed salad of your favorite greens.

Photo Credit: Flickr User bornOKthefirsttime