Summer CSA Season Kicks Off

Today was the first day for picking up food from the Centennial CSA program which features fresh produce, eggs, and meat from the Zahradka Farm in Baltimore County. We get a medium share of food which includes 8 different fruit/vegetable items. Todays picks included strawberries, potatoes, asparagus, zucchini, yellow swiss chard, spring onions, spinach, and romaine lettuce. In addition, we get the bread option which features products from the Breadery, the speciality food item which was a jar of fruit spread from Infused Spreads of Baltimore, and a dozen eggs. You can see a picture of the bounty from this week. I also made dinner tonight using some of the asparagus, zucchini, and spinach. Very happy to get great farm fresh ingredients!

Penne with Spring Vegetables, Chicken, and Herbs

1 1/3 cups uncooked penne
1 boneless skinless chicken breast
10 stalks of asparagus. cut into 1 inch pieces
1 zucchini squash, cut into 1 inch strips
1/2 red pepper, cut into 1 inch strips
1 clove of garlic, minced
1/2 cup chopped spinach
1 tablespoon, fresh chopped basil
1/2 tablespoon, fresh chopped parsley
1/4 cup toasted pine nuts
2 1/2 tablespoons olive oil, divided
salt and pepper

First, cook the penne in boiling salted water for approximately 11 minutes. Drain the pasta once it is done. In your pan, add a drizzle of olive oil and lightly toast the pine nuts and set aside. In the same pan, heat 1/2 tablespoon olive oil and add the chicken and lightly season with salt and pepper. Cook the chicken until it cooked through and set aside. After the veggies have been chopped, add 1/2 tablespoon olive oil to the pan and saute the asparagus, zucchini, and red pepper until they are slightly brown. Season the veggies with salt while they are cooking. Slice the chicken breast into thin slices and add it to the veggies. Add spinach and garlic and saute another minute. While still on the stove, stir in the herbs, cooked penne, and 1 tablespoon olive oil. You are now ready to eat!