Mint In A Pot

Posted on | May 31, 2011 | 10 Comments

I planted a few herbs in my garden over the weekend: dill, verbena, rosemary and mint. Mint is one my favorites to use on top of granola and yogurt for breakfast and in my favorite summer cocktails. You have to be careful when planting mint because it’s terribly invasive. The plant sends out runners that can quickly take over a garden. A solution I’ve learned from other gardeners is to plant the mint in a terracotta pot and sink it in the ground and back fill with soil. Pull the pot up a few times a summer to make sure no runners have made it out the bottom or the top of the pot. In the fall pull the pot out of the ground and bring indoors.

Category: garden

Happy Memorial Day!

Posted on | May 30, 2011 | 6 Comments

Parade outside my house

Hello summer! We’re so glad you arrived! Are my legs tan? Did I wear flips flops all weekend and complain I was hot? Oh yes I did and loved every second of it. Tonight I might throw caution to the wind and put the down comforter away for the season. I hope everyone had a nice relaxing weekend too! Below snapshots from around Marblehead.

Scaled model submarine in Memorial Day Parade

Flag hanging outside Mud Puddle Toys on Washington Street

Nautical paintings in the window at Arnould Gallery on Washington Street

Marblehead Harbor from Crocker Park

State street landing with Marblehead Trading Company in the background

Katy walking up the catwalk at State street landing with skiffs below

Dock by State Street landing

Jeremiah Lee Mansion on Washington Street

Lilacs along rock wall at Jeremiah Lee Mansion

Katy and Greg at Crocker Park

Category: marblehead

Spring Linguine with Fiddleheads

Posted on | May 29, 2011 | 5 Comments

Fiddleheads “are furled fronds of a young fern” harvested in the early spring. They taste similar to asparagus but have a bit more grit. Growing up in New England we typically steamed or sauteed them simply with a little olive oil and salt and pepper.

In my farm box this week I received a 1/2 pound of beautiful fronds from Chamutka Farm in Whately, MA. I had an urge to try something a little different but wanted to keep it simple so I didn’t loose the uniqueness of the frond. My facebook fans came up with some great ideas including Fiddlehead and Chanterelle Risotto, Cream of Fiddlehead Soup, and Spring Linguine. I decided to adapted the Spring Linguine recipe from Whole Living and added pancetta, parmesan and lemon zest. The pancetta gives it a little more depth and the zest lightens up the flavor. And the parmesan, well. How can you go wrong with parmesan reggiano on a bowl of linguine? My recipe adaptation below. It’s a perfect spring dinner or for us a big friday afternoon lunch.

Spring Linguine with Fiddleheads
1 pound linguine
1/2 pound fiddleheads
Kosher salt and freshly ground black pepper
juice from 1/2 a lemon plus zest
1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias
1 1/2 cups dandelion greens or sorrel, washed
1/4 pound of diced pancetta
1 cup of grated parmesan reggiano

In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.

My fiddleheads were really dirty so I soaked them overnight and drained. The next day I removed the papery particles from each of them. Then, fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Some recipes suggest blanching them after their first rinsing. Or you can cook them a little longer in the skillet like I did.

Heat large skillet over medium heat. Add pancetta and cook until crisp. Remove and drain on paper towels. Let pan cool for a few minutes and then add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 4 to 5 minutes more (less if you blanched them), until warm and golden. Add pancetta back in and for additional 1-2. Turn off heat and stir in the dandelion greens and cover while you drain the pasta. Toss the mixture with the pasta, season with salt and pepper, add addtional lemon juice and zest, stir in parmesan and serve.

Recipe adapted from Whole Living’s Spring Linguine.

Category: farm coop box, recipes

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