It’s May now in Portland- even though it doesn’t quite feel like it yet with the cooler weather and gloomy days where a crack of sunshine then turns into rain or even hail! The leeks are still at the market- which I still haven’t quite gotten myself to actually use yet as my perception is what a pain they are to prep so I stick to my regular onions. However, just because I don’t want to work with them myself doesn’t mean I don’t want to enjoy them. At last weekend’s market, Tastebud Farm not only successfully tempted me with me an interesting rhubarb lemon soda (which I was so swept away by enjoying that I didn’t take a picture), but also leek bagels (I’ll be taking those to work this week) and leek on pizza.
This past weekend’s visit continued last weekend where we were looking for some good starts to plant. I discovered this at one of the booths- I love how I always see something new every single time I go to the market.
I specifically was craving some asparagus to grill, but I also was looking for brussel sprout leaves… but settled for some brussel sprout rapini. A quick 2 minutes in boiling water which I then used to cook the wheat rotini after I retrieved the rapini. Then add rapini to chopped garlic heated in oil. Add 2 cups of vegetable stock, simmer for 5 minutes, and then add garbanzo beans and let it have 2 minutes being softened by that. Add red pepper and salt/pepper to season to taste, and have with pasta- the recipe I had called for orecchiette but all I had was my wheat rotini. For more color I would recommend some diced tomatoes, or roasted red pepper added to the mix but I didn’t have these on hand that night. Sprinkle as much grated cheese as you would like when about to eat- you can eat this hot or cold, so it’s a great leftover to take to work for lunch.
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