Happy May Long Weekend! This week we are seeing lots of new spring produce including rhubarb, fiddleheads, beet greens and ASPARAGUS! It’s so exciting to start seeing fresh new colours at Uprooted each week, it’s only going to get better as the season goes on.
Large Subscription includes:
Asparagus (1lb) –Grown by Vermeulen Farms in Canning, NS
Spinach (1/3lb) –Grown spray free by Bob Ansem in Greenwich, NS
Peppers (2) –Greenhouse Grown by Stokdijk in Truro, NS
Fiddleheads (1/3lb) –Grown spray free in the Annapolis Valley, NS
Beet Greens –Grown spray free by Bob Ansem in Greenwich, NS
Scallions –Grown spray free by Elmridge Farm in Centreville, NS
Sweet Potatoes (1lb) –Grown spray free by Elmridge Farm in Centreville, NS
Rhubarb (1lb) – Grown by spray free Noggins Farm in Greenwich, NS
Small Subscription includes:
Asparagus (1/2lb) –Grown by Vermeulen Farms in Canning, NS
Spinach (1/3lb) –Grown spray free by Bob Ansem in Greenwich, NS
Peppers (1) –Greenhouse Grown by Stokdijk in Truro, NS
Beet Greens –Grown spray free by Bob Ansem in Greenwich, NS
Scallions – Grown spray free by Elmridge Farm in Centreville, NS
Rhubarb (1lb) – Grown by spray free Noggins Farm in Greenwich, NS
Menu Plan – May 19 to May 25
| Sunday | BBQ Hamburgers with tomatoes, scallions and spinach |
| Monday | Pan fried haddock with steamed beet greens |
| Tuesday | Fajitas with peppers, onions and portabello mushrooms |
| Wednesday | Homemade fettucine with asparagus and scallions |
| Thursday | Pork Chops with steamed fiddleheads and roasted sweet potatoes |
| Friday | Pizza Night |
| Saturday | BBQ Chicken breasts with roasted asparagus with stewed rhubarb and vanilla ice cream for dessert |
- ½ pound asparagus
- 2tbsp butter + 3tbsp butter
- ½ cup scallions, sliced
- 2 garlic cloves, minced
- ⅔ cup Parmigiano-Reggiano
- 12oz pasta (we use homemade fresh fettuccine)
- Salt & Pepper to taste
- Bring salted water to a boil in a large pot
- Cut asparagus in 1 inch pieces, discarding the woody ends
- Melt 2 tbsp butter in a large pan over medium heat
- Add asparagus and scallions to large pan and cook until barely tender, about 3 minutes.
- Stir in garlic and cook another minutes
- Season vegetables with salt and pepper, set aside
- Cook pasta according to instructions until al dente
- Reserving ¼ cup pasta water, drain pasta
- Melt 3 tbsp butter in large pan
- Add pasta water to pan, remove from heat
- Slowly add cheese to pan and whisk until cheese starts to melt
- Toss pasta in cheese sauce over low heat
- Add vegetables back to the pan, toss gently and serve
