About the Recipe
I love exchanging recipes with our vendors. Who better than the farmers themselves to teach us ways to enjoy their products? If you don't already know the delightful and whip-smart Ann del Campo of Stonybrook Meadows Farm, please introduce yourself one Saturday and try one of the many lovingly produced products from her Hopewell, NJ farm. There she and daughter, Laura (pictured above, courtesy of @freshmarkets), employ the techniques of permaculture (sustainable and self-sufficient agricultural ecosystems) by practicing chemical-free farming of heritage breed pigs, grass-fed sheep, and free-range hens. They also grow culinary and medicinal herbs for teas and direct sale. In a variation on last week's theme of "vibration cooking," Ann shared this simple flavor-forward recipe she created that is so easy to whip up and celebrates the essence of its few seasonal ingredients. Speaking of which, it's still technically summer until the 23rd, so keep enjoying the warm weather bounty.
-Christine, Market VP and food fan
Ingredients
1lb pasta of your choice
2 tablespoons olive oil
½ pound Pancetta, minced
6 garlic cloves, minced
3Â tablespoons maple syrup (Note: Ann sells a tasty one from a local farm!)
2 tablespoons brandy or cognac (or substitute peach, apricot, or pear juice)
2 bunches fresh arugula, spinach, or salad greens for a cold base; cooked chard or other braising greens for a warm base.
Preparation
Cook your favorite pasta according to directions. Set aside.
Heat a skillet over medium with the olive oil and sauté Pancetta and garlic until browned.
Add maple syrup and brandy or juice to pan;Â heat until alcohol burns off and/or ingredients are integrated and warmed.
Place a generous hand- or spoonful of raw or cooked greens on each dinner plate.
Top with a serving of pasta followed by a generous spoonful of the Pancetta mixture.
Sprinkle with a little fresh pepper, spritz of lemon juice and shaved or grated Parmesan if you like.