The First and Last of Spring

Saturday, June 16, 2012

A couple of weeks ago, Tom Culton brought what, he swore, were the very last peas of the season.  On the same day, Tom also had his first new potatoes.  Naturally, I had to use them in the same dish; otherwise, I wouldn’t be properly acknowledging the end of the peas, right?  This one is from my new favorite cookbook, Yotam Ottolenghi’s Plenty, but you can find the original recipe here.  Do as I did, and make a double patch of pesto the next time you have pasta, and this will take even less time.  Although the egg makes this substantial enough for a one-dish lunch, I served it with some smoked mackerel from Talula’s Table.



Posted by Kevin on 06/16 at 12:11 AM

    Page 1 of 1 pages

    Support a local farmer, crave the freshest produce, worry about what's in or on your food - whatever your reason for eating locally grown and produced food in the Philadelphia area, Farm to Philly is probably writing about it. We're focused on where to find it, how to grow it, and what to do with it!

    follow us in feedly

    Follow us on Twitter: @farmtwophilly

    Interested in becoming a contributor, or have an idea for an entry? Questions or comments? Email us!

    Join the Mailing List
    Every now and then, Farm to Philly hosts special events, challenges, and contests. Sign up to find out about it first!
    Subscribe Unsubscribe

    Please note: all content, graphics, and photographs are copyrighted.