This post is in celebration of my first Great Basin CSA Basket (CSA – Community Supported Agriculture). Great Basin Basket CSA is a partnership of local farmers who provide seasonal produce grown locally to their CSA members (like me!). It’s the freshest produce and it tastes so much better than anything you can buy in the store. If you have not tasted fresh produce that was picked when it was ripe, rather than before it was ripe so it can travel hundreds of miles, then you should try out the Farmer’s Market this year, that begins June 11th. I’m so excited for my first experience with a CSA and I am super excited the Farmer’s Market begins soon!
The following items came in my CSA basket: Swiss chard, asparagus, and oyster mushrooms (the rest came from Trader Joes, the next best).
1 Tablespoon Olive Oil
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
1 bunch swiss chard, cut into thin stripes
5 oyster mushrooms, sliced
1-2 shallots, diced
3 Tablespoons balsamic vinegar
12 mini heirloom tomatoes
4-5 asparagus spears
2 Tablespoons crumbled blue cheese
1 pinch salt and black pepper (to taste)
1/2 cup whole wheat spaghetti
Cook pasta according to the directions.
Meanwhile mince the garlic, dice the shallots, slice the mushrooms and chard, dice the asparagus, quarter the tomatoes and measure out the balsamic vinegar and blue cheese.
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and crushed red pepper in the oil until just fragrant, 1 minute or so. Add the Swiss chard to the garlic and stir until wilted, 3-5 minutes. Transfer the garlic and chard to a bowl. heat a little more olive oil and add the mushrooms, shallots, and asparagus. Saute until cooked through, 5 minutes.
Turn off the heat, add the tomatoes, balsamic vinegar, and noodles and stir. Gently toss the blue cheese. Season with salt and pepper and serve.