The March/April issue of The East Nashvillian is out and it is a good one! On page 71, is the “Cookin’ in da ‘hood” article contributed by Corbin In The Dell. Pick one up at a news stand near you. Meanwhile, here is the original piece without all the bells and whistles:
“As every season seems best to us in its turn, so the coming of spring is like the creation of Cosmos out of Chaos and the realization of the Golden Age.” Henry D. Thoreau
While comfort from the winter cold can always be found in a rich and hearty stew, the verdant offerings of spring bring joyous renewal. With most cold days behind us, asparagus, peas and all the cruciferous greens imaginable are starting to come in. The East Nashville Farmers Market will begin in May, but there are plenty of local farms producing spring vegetables that are now available at The Turnip Truck. This localvore favorite is an endless resource from anything on how to treat spring hay fever or detoxify your body from the impurities of winter to an endless supply of artisan fare perfect for that first spring picnic. Go to theturniptruck.com for details.
Located at 970 Woodland Street, The Turnip Truck is where we found all of the ingredients for our Pasta Primavera that would make Thoreau lick his lips.
4 servings under $5 per person
1 finely chopped shallot
1/2 red bell pepper thinly sliced
1 cup broccoli florets cut into small pieces
1 large bunch asparagus cut on the bias into 1 inch pieces reserving tips
1/2 cup green peas
1 cup shredded carrots
3 garlic cloves minced
2 Tablespoons of First Fresh Extra Virgin Olive Oil + 1 tablespoon for finishing
1/2 cup vegetable stock
1 teaspoon lemon zest
Juice of 1/2 lemon
1/2 cup grated Kenny’s Farmhouse Asiago Cheese + extra for finishing
Salt and Pepper
1-2 tablespoons of chopped dill or other fresh herb in season
1 small bunch green onions cut on the bias in 1/2 inch pieces
1 8.8 oz. package of Bionaturae Organic Pappardelle
6 cups water
In a large stock pot add water and generous amount of salt. Bring to a boil and stir in pasta. When pasta is al dente or firm to the touch drain and set aside.
It is important to note, do not be tempted to throw all the vegetables into the pan at once. The reason being, not all vegetables cook at the same rate of temperature. The trick is to keep the vegetables crisp and full of spring flavor. The cooking process will go fast, so stay with us. Heat olive oil with several cracks of black pepper in a large sauté pan. Add shallots and red bell pepper. When shallots become glossy add a pinch of salt, broccoli and asparagus pieces. Stir occasionally for approximately 2 minutes before adding peas, carrots and garlic. Stir in stock and lemon zest. Simmer for 2-3 minutes. Squeeze lemon over vegetable mixture before adding asparagus tips and cheese. With tongs, fold in the pasta a little at a time. Toss in the herbs and green onions just before serving, leaving a bit for garnish. Add extra salt and pepper to taste. Finish with a drizzle of olive oil and grated asiago to plated pasta and garnish…allegria!
Will Motley of Woodland Wine Merchant suggests two delicious wines that will pair very well with our spring recipe:
Villa Bucci Verdicchio dei Castelli di Jesi $17
Bucci is a reference point for the Marche. Verdicchios; in particular, stand out. A key factor in Bucci’s excellence is top-notch vineyard management. Their vines are very old and cultivation (grapes & olives) is entirely organic.
pear, apples, white-fleshed fruit; seamless; superb value
Gobelsburger Gruner Veltliner $17
These young vines are from an ancient estate, deep in Austria’s beautiful Kamptal region. This wine exemplifies the bright, high acidity offerings that the wine world has embraced in recent years. It is a highly versatile food wine that will lift your palates.
nervy, vibrant; green apple, white pepper, complex minerality