There will be so much food at the market this Saturday, it will spill out of the Church!
Ok. Not really, but that’s the premise of “Strega Nona”, the fabulous children’s book by Tomie dePaola, about a “magic” pot of pasta that keeps expanding until the spaghetti envelops an entire village. We will host a special reading of the charming classic by professional storyteller Julie Griffin (yes, a former teacher at Chappaqua Friends Nursery School. ) at 11 a.m.
Kids can help make a giant pot of “yarn” pasta while Marti Wolfson, our resident demo chef and educator, will prepare her special Strega Nona Pasta recipe (below).
Strega Nona Market Pasta
1 lb. gluten free spaghetti
2 tablespoons.KONTOULIS olive oil
1 onion, diced
3 cloves garlic, minced
1 lb. FARMEATS grass fed beef
1 lb. spinach or kale, MADURA Farm
1 cup Anna Maria’s chunky basil tomato dip
1 tablespoons KONTOULIS balsamic
1/4 cup MCGRATH Fresco cheese
pinch red pepper flakes
Fleur de sel
Bring a large pot of salted water to boil. Add the pasta and cook for 15 minutes or until al dente. Drain and rinse the pasta thoroughly with hands to remove the starch.
While the pasta is cooking, heat a large saute pan over medium heat and add the oil. Add the onion with a pinch of salt and saute for 5-7 minutes or until translucent. Then add the garlic and cook for a minute.
Add the meat, a generous pinch of salt, and 1/4 teaspoon ground pepper. Cook the meat until browned and nearly cooked through. Then add the spinach or kale with a pinch of salt and incorporate into the meat, until the greens are wilted. Add the pasta to the pan with the tomato dip and balsamic vinegar. Gently incorporate with tongs.
Serve the pasta in individual bowls with a bit of cheese and a pinch of red pepper flakes and fleur de sel.
While our market offerings may stay within the confines of the building, they will still be plentiful. Lots of gorgeous greens from Letterbox Farm and Deep Roots and Madura Farms, too. Mangalitsa will have their special salumi offerings and Kontoulis will unveil her new batch of olive oil from her fall harvest.
“It’s always different from year to year,” she says, holding up a bottle to show the new vintage’s grass-green shade. Don’t forget to pick up some pickled beets (orange and red) from Deep Roots to punctuate and decorate all of your salads and sandwiches.
Danae, of Mrs. D’s Mediterranean Delights, has some new offerings to go with her new “do.” She is bringing traditional Greek Easter bread, Tsoureki, a cannellini bean salad, tzatziki and a garlicky eggplant dish, meltizanosalata.
AND MILTON will be taking his act indoors this Saturday, rocking the market from 10 to noon.
See you at the market!
Tell all your friends.
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)