Thursday Night Menu: Farm Stand Edition

Tonight’s menu is really in anticipation of fresh summer produce. We are not quite there yet, but you shouldn’t have any trouble finding the ingredients. While I lived in suburbia, there was a great farm stand a mile or so from my house. I passed it coming and going from work and errands. It was perfect for when I wanted something fresh for dinner that night. Farmers’ Markets are great, but nothing beats a farm stand you can shop at any day. I had in the back of my mind that since I moved, I needed to scout out a new one, but hadn’t given it a lot of thought or effort. And then came the lost wallet.

One of the guys I work with found a wallet, stuffed with cash, cards…you know basically someone’s entire financial life. A bit of investigation and he tracked her down. Come to find out she lives a few miles from me, so I was the logical person to return the wallet. I knew from the address it was going to be a beautiful location, and it was, farmland on the river with a breathtaking mountain view. Very nice family and even better, they operate a farm stand with organic produce. Kismet. You never know how you’ll find what you’re looking for.

And I must give a shout out to our wallet owner. Very kind, very appreciative, she handed me a wad of cash to give to my guy and then handed me a grocery card. I tried to refuse, because I really believed we were just doing the right thing. But she was a feisty 95lb woman in her 80’s that would brook no refusal and while I could have probably arm-wrestled her to the ground, it didn’t seem appropriate. I think I’m going to enjoy shopping their farm stand this summer.

On the board tonight:

  1. Creamy Chicken & Pasta
  2. Fresh Garden Medley
  3. Sliced Melon

Creamy Chicken & Pasta

  • 12 oz bow tie or other pasta
  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 3 boneless chicken breasts, cut into large cubes
  • 1pkg fresh basil (usually about 2 oz)
  • 1 tsp crushed garlic
  • 1 tbsp butter
  • 1 cup milk
  • 1 tbsp flour
  • 1 cup grated parmesan
  • salt & pepper to taste
  • 1 large tomato, chopped

large saucepan and deep skillet

Heat water and cook pasta according to package directions. In skillet, heat oil, add onions and sauté. Add chicken and brown on all sides. Reduce heat, add basil and simmer for 2-3 minutes. Remove onions, chicken & basil, set aside. Add garlic, butter and flour, stirring constantly, then add milk . Stirring constantly, heat for 1 minute until it bubbles and is thickened, reduce heat, add parmesan, salt & pepper, stirring constantly until creamy.

Add tomato & chicken mixture to sauce and stir together. Let simmer on low for 5 minutes. Drain pasta well (you may even want to dab with a paper towel) and toss with chicken mixture. Serve immediately.

Fresh Garden Medley

  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • ½ tsp crushed garlic
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, sliced
  • 1 tomato, cut into wedges
  • 1 tsp dried basil (or 3 leaves fresh, minced)
  • ½ tsp oregano
  • salt & pepper to taste
  • ¼ cup grated parmesan (opt)

skillet

Heat oil in skillet, add onion and garlic, sauté until onion is golden. Add eggplant, stir and cook for 5 minutes. Add squash, tomato & spices, sauté for 5 minutes, stirring occasionally. Serve w/parmesan if desired.

Shopping List:

  • 12 oz bow tie or other pasta
  • 6 green onions
  • 3 boneless chicken breasts
  • 1pkg fresh basil (usually about 2 oz)
  • 1 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 large tomatoes
  • 1 small onion
  • 1 small eggplant
  • 1 small zucchini
  • melons

Also: olive oil, crushed garlic, butter, milk, flour, oregano, dried basil

3 thoughts on “Thursday Night Menu: Farm Stand Edition

  1. i hate where i live in texas, because we don’t have a farmer’s market or road stand nearby. so glad i spend the summer in belize, sometimes, the market even rolls by your house there.

    Like

  2. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu Edition

Comments are closed.