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On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn

On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn | Sacramento Street

As you can tell, I’m on a farmers market cooking kick. I find it incredibly inspiring to go pick out different vegetables every week for our meals. It has actually been making me experiment more and more, which I love to do. Last week I made this fresh fusilli pasta with organic early girl tomatoes and corn. The first bite was so delicious I knew I’d have to recreate it to share with all of you. Friends, this pasta is insanely easy and mouth watering. Enjoy!

 

Ingredients:

6 to 8 fresh organic tomatoes (I like Early Girls), large chunks

1 to 2 ears of fresh organic corn

2 cloves garlic thinly sliced

3 T olive oil

sea salt

red pepper flakes

parmesan cheese – grated

fusilly pasta

roughly cut basil

 

Directions:


1.) Put a large pot of water on the stove to boil. Clean the corn.  When water is boiling, place corn in pot for 2 to 3 minutes.  Remove with thongs.  I used the same water for the pasta after removing the corn. Shuck corn from the cob and set aside.

 

2.) In a large sauté pan, place olive oil on a high heat. Add garlic for 30 seconds. Add tomatoes and sauté for 2 to 3 minutes. Add corn.


3.) Remove pasta when it’s to your liking and toss with tomato mix.


4.) Add a generous amount of parmesan cheese, a dash of basil and season with red pepper flakes and sea salt. Serve it nice and hot!


Photo and recipe by Caitlin Flemming

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On the Menu: Marionberry Jam

On the Menu -  Marionberry Jam | Sacramento StreetThis summer I have been trying to make a concerted effort to slow down and enjoy simple pleasures that connect me to friends and family. My mom and I had never made jam before since my grandmother would always make it for us. We realized this summer on a visit to Oregon that we should learn how to continue this tradition. We went to a farm near my grandmother’s house and got a flat of marionberries. Over the course of an evening we made 24 jars of jam and several bottles of syrup. Now that we’re back in California, we’ve already made another batch of blackberry jam!

 

You may want to consult a recipe as we chose to make our jam with considerably less sugar. Test it out -  I just couldn’t imagine using 7 cups of sugar!


Ingredients:

- 1 flat of berries (blackberry, marionberry, or raspberry)


- 3 cups sugar


- juice of one lemon


- 1 granny smith apple in 6 pieces


- 1 box of pectin


Directions:

1.) Buy one box of 8 ounce jars and lids.  Wash jars in a dishwasher.  Place lids in hot water prior to filling with berry mix.


2.) Rinse berries and place in a bowl with ½ cup sugar.  Mix well and let sit.  The berries will begin to macerate and you can then pour them into a large pot (5 to 6 quarts). Turn on heat and bring to a boil.  Add one box of pectin, lemon juice, and granny smith apple.  I let it boil for a bit and the berries naturally broke down. (With the blackberries, I also put them through a food mill as they didn’t break down). Remove apple.


3.) Using a wide-moth sieve, spoon into jars leaving a minimum of ¼ inch space from top of jar.  Place lid tightly on jars. Once you are finished filling the jars, boil water in a large pot with water that reaches over 2 inches above the jars.  Boil for 10 minutes.  Carefully remove jars with jar lifter tongs.  Cool jars on a towel on the counter for 12 hours.  At that time check the seal (a small circle will indent if sealed).


If you would like more detailed instructions and information on equipment, I found this site helpful!


Happy jamming!


For further instructions on canning jam I used this reference.


Photo by Caitlin Flemming

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On the Menu: Summer Lentil Salad

On the Menu - Summer Lentil Salad | Sacramento StreetA Summer Lentil Salad is one of my go-to recipes.  I constantly find myself changing the vegetables with whatever I find at the farmer’s market. The bones of the recipe have always stayed the same.  It’s a quick and healthy dinner and I love when we have leftovers for lunch the next day!


Ingredients:


- 1 cup lentils (I use the French variety called du Puy)


- 1 tablespoon Dijon or coarse mustard


- 1 tablespoon white wine vinegar


- juice of ½ Meyer lemon


- ¼ cup extra virgin olive oil


- sea salt


- 1 cup cherry tomatoes


- 3 Persian cucumbers, half-peeled


- 1 cup fresh English peas


- ¼ cup Italian parsley


Directions:


1. Bring a medium pot of water to boil (season with salt), add the lentils. Once it is boiling, reduce heat to medium-low and cook until tender – usually 15 to 20 minutes.  Be careful not to overcook.  Drain lentils and place in a mixing bowl.


2. In a small bowl, whisk together the mustard, lemon juice, vinegar, olive oil, and salt.


3. Add the mixture to the lentils along with the tomatoes, cucumbers, peas, and parsley.


Note: You can also add feta cheese if you want a little on top.


Recipe and photos by Caitlin Flemming

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On the Menu: Apricot & Strawberry Galette

On the Menu - Apricot & Strawberry Galette | Sacramento StreetRecently, I’ve made a commitment to get up early and go to the farmers market on Sunday mornings. I thought it might only last a few weeks but the produce has been inspiring me so much that I’ve now gone five weeks in a row!


By doing this, I start the week off with healthy and fresh ingredients and cook with what’s in season.  The freshness and flavors are unsurpassed and I’m directly supporting the farmers who grew the produce.


This week I’ve decided to try something outside of my comfort zone. I’m not known for my baking talents – so this was a stretch for me.  Let me tell you, I was so surprised with the results that I had to share this recipe with all you. Plus, it’s easy and your family or guests you make this for will be wanting more than one!


Ingredients: 


Pie Crust – I used a ready-made piecrust that was delicious. Check your local bakery to see if they sell the dough.  If you want to prepare your own, this is my tried and true recipe.


- all purpose flour (to dust the rolling of dough)


- 6 to 8 apricots


- one small box of strawberries


- 1 T cornstarch


- 2/3 cup granulated sugar


- dusting sugar


Directions:


1. Using one 9-inch piecrust, roll pie crust out to create four squares about 1/8” thick. I always dust my surface as well as my rolling pin with flour so it sticks less.


2. Chop the apricots in long strips and slice the strawberries.


3. Combine fruit with sugar and cornstarch.


4. Add ½ cup of fruit into center of each piece of dough


5. Turn sides up and pinch folds.


6. Lightly brush with water and sprinkle the dusting sugar on top of the galettes.


7. Line your baking sheets with parchment paper and place the galettes on the cookie sheet.


8. Preheat your oven to 400 degrees. Place galettes in oven for 25 to 30 minutes or until they are beginning to brown. Reduce heat to 375 degrees for an additional 10 to 15 minutes or until the filling in bubbling.


9. Cool on a wire rack.


Enjoy this delicious summer treat!


TRecipe and photos by Caitlin Flemming

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On the Menu: Asparagus Toast

On the Menu – Asparagus Toast | Sacramento Street

It’s been months since the last recipe post – it’s been a whirlwind spring and I figured since a new season is beginning it was time I bring back a weekly recipe. This recipe is deceptively easy and incredibly delicious. The key is to use fresh ingredients – that’s why I’ve been making it a habit to try to get them at the farmers market each week. You can’t beat the fresh produce they have available. After making this once, it’s been on regular rotation every week.


Ingredients:

- asparagus spears (2 to 3per slice of bread)


- juice of ½ lemon


- rind of one lemon


- sea salt (to taste)


- pepper (to taste)


- sumac*


- 1/2 tablespoon olive oil


- multi-grain bread


- goat cheese


Directions:

1.   Wash and trim asparagus – pat dry.  Place on a baking sheet and drizzle with olive oil, lemon juice, salt and pepper.


2.    Bake at 400 degrees for 8 to 12 minutes (until tender).


3.     Meanwhile, prepare the toast.  Spread with goat cheese.


4.     Place asparagus spears on top of the toast.


5.     Sprinkle with sumac* and lemon rind.


Enjoy!


*A spice you can find in Middle East stores and sometimes the supermarket. It’s made with a rich and mild red pepper and has a hint of lemon.


Photo by Caitlin Flemming

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