Fun, Fun, Fun!

Although getting great fruits and vegetables is enough at the Farmer's Market, the Market also has wonderful activities for children as well. As soon as we walked into the gazebo this week, my children were offered the opportunity to plant a seed (sponsored by Oesterlings) or color a picture for the chance to win a coupon to Dairy Queen. My kids lost no time sitting down at the table to color for that chance to have a treat so I was able to enjoy the Market on my own. This made for one very happy mom.

Sandy still has strawberries as well as some snow peas and promises there will be more strawberries next week. These are home grown and completely natural - no pesticide use. They're also delicious! Andrea's Pastries has also added strawberry lemonade for $1. It tastes fabulous on a hot afternoon.

Lots of wonderful lettuce, greens, and kale from J&P and Philsons. It is looking very green at the market now but within a few weeks there will be a beautiful burst of color as these hot days bring on lots of other vegetables. Please be patient - it takes a few extra weeks here in Northern Western PA.

I have always found it a challenge to introduce kale to my children and found it best to hide it in a pasta dish. So let me share with you my favorite pasta and kale recipe from my very favorite cooking magazine, Cook's Illustrated. Enjoy!

Whole Wheat Pasta with Kale

6 oz bread crumbs

3 TBSP olive oil

6 garlic cloves, minced (2 TBSP)

Salt

3 oz pancetta, cut into 1/2 inch pieces

1 med onion, diced small (about 1 cup)

1/4 tsp hot red pepper flakes

14 cups loosely packed kale, thick stems trimmed, leaved chopped into 1 inch pieces and rinsed

1 1/2 cups chicken broth

1 can (15oz) cannellini beans, drained and rinse

13 to 16 oz. whole wheat spaghetti

4 oz fontina cheese, grated

1. Heat 2 TBSP oil in 12-inch saute pan over medium-high heat. Add bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 TBSP garlic; cook, stirring constantly, until garlic is fragrant and bread crumbs are dark golden brown, about 1 minute. Season bread crumbs with salt and transfer to small serving bowl. Wipe out pan with paper towels.

2. Heating remaining TBSP of oil in now empty pan over medium-high heat, add pancetta, and cook until crisp, about 8 minutes. Transfer with slotted spoon to small bowl.

3. Add onion to pan; cook until starting to brown, about 5 minutes. Add remaining TBSP garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.

4. Add half of greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 tsp salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and pancetta.

5. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 TBSP salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Add fontina; adjust seasoning with salt and pepper. Serve immediately, passing garlic bread crumbs separately.