Downtown Farmer’s Market Salt Lake City, Trader Joes’s, a random yard sale, Costco and Cali’s Natural Foods all took a share of my money last Saturday. My friend Teri and I bypassed 20 odd Park City garage sales—you can see where our priorities lie—for it was opening day for the Farmer’s Market. It was my first trip to Trader Joe’s since they opened last fall and since we were at Costco, well Cali’s was in the same block. The yard sale was on our path.
I spread almond butter on the the heels of Crumb Brothers Honey Raisin Rye bread this morning.
Clifford Family Farm eggs with same bread inspired Sunday’s French toast.
From now on, I’ll be visiting our local Wednesday Park City’s Farmer’s Market which also opened last week—that is until later in the summer, when the abundance of ripe fruit calls me for another venture to the big city.
That’s because our Ranui Gardens CSA is up and running starting today, which means we get our weekly box from John. This also means I will be posting 2 recipes a week until October. Yippee! Enjoy all the new recipes and be sure to Search the Archives for more ideas for what to cook with your produce. I love feedback—leave comments as you feel it.
It’s hot. Especially for Park City. Right now the thermometer reads 83 degrees F. in the shade. Air conditioning is opening the front door, which late afternoon is the east facing shady side of the house. Hot means easy stove-top don’t-turn-on-the-oven cooking.
Orzo with Spinach, Blue Cheese and Pumpkin Seeds
1 cup orzo pasta
1 tablespoon extra virgin olive oil
1 large bunch spinach
1 tablespoon grapeseed oil
1 head green garlic, finely chopped
zest of 1 lemon
2 ounces blue cheese, crumbled
1/3 cup toasted pumpkin seeds
Red pepper flakes
Bring about a quart of well-salted water to a boil, stir in the orzo and let the water return to a boil. Reduce the heat and simmer until the orzo pasta is cooked with just a slight resistance to your tooth. Drain the orzo, put it in a bowl and drizzle with the olive oil.
While the orzo is cooking, prepare the spinach. Wash it several times to make sure there is no gritty dirt remaining. Remove and discard the stems. Chop the leaves into 1-inch size pieces.
In a large skillet, heat the grapeseed oil with the green garlic until the garlic turns to golden, 1 to 2 minutes. Add the spinach and sprinkle with salt.
Stir and toss until the spinach has wilted, then add the cooked orzo to the pan, along with the lemon zest. Stir in the blue cheese and pumpkin seeds, continuing to stir until the orzo is heated through and the cheese melts. Season with a good pinch of red pepper flakes, taste for salt, seasoning with more if you think it is needed. Serve immediately let cool and serve in 20 minutes.
Makes 3 to 4 servings.
- Use plain orzo for a pretty contrast of green and white, or use tri-color orzo for a jazzy kaleidoscopic dish.
- Extra virgin olive oil for flavor, grapeseed oil for high-heat cooking.
- Use baby spinach instead of chopped larger leaves.
- Substitute feta or goat cheese for the blue cheese if that’s what you have on hand. Or skip the cheese altogether if you or your guests are not eating dairy.
- Chopped parsley or a sprinkling of fresh (or dried) herbs such as oregano or marjoram are a nice addition.