Fab Foodie Finds

Barbecue, the farmer's market and a recipe for Pasta Alla Norma.

by Lael Hazan

Lately our family has been discovering some fabulous foodie finds in Sarasota. First, Giuliano and I went to the Phillippi Estate farmer’s market on Wednesday afternoon. It is a seasonal market and will close down at the end of May; however, if you have a chance to get there it is a fun find. There are vendors of fruits and vegetables, vendors of fresh Gulf fish, and even a traveling crepérie. In addition, there was a beautiful demonstration of the art of fruit decoration by Joan Kershaw of Flora Concepts.

The farmer's market at Phillippi.

Robert Kluson of the Sarasota County Extension, with the assistance of an advisory board from the Parks & Recreation department, instigated this market; and it’s terrific that our community supports it. Not only are there families who have been farming for generations, there are also people who have turned to farming just recently. I met Tiffany Bispham of Bayside Sod farm and was amazed to learn that due to the downturn in the economy her family has turned to growing fabulous vegetables and flowers.

Fresh flowers and more.

I’m interviewing Robert Kluson on my WSLR 96.5 radio show May 19 at 10 a.m., and I’m looking forward to asking him how these small famers came into being and how our county assists them. He will also be talking to us about what we should plant now. Perhaps even the Hazans will be able to create an edible garden! Please call (941) 355-4540; we’d love your questions. Or you can check out the community garden program here.

Like many, our garden was hit hard by the cold weather. So we also went on a hunting expedition to Plant Parents http://www.plantparents.com/ to find weather-friendly varieties to replace those in our garden that are now… deceased. Not only did we find great plants, we also met up with stealth Nancy’s BBQ for a yummy lunch. If you haven’t had a chance to try her well-seasoned rub and her flavorful edamame succotash, it’s a must. You can find out where she might be next by e-mailing her. We and the others who had made it to the Plant Parents sale, had a terrific time in the shade eating BBQ with all of the fixings.

Nancy Krohngold of barbecue fame and David Glosser of Plant Parents.

Back at home, it was hard to choose what to make from the bounty of vegetables that we had bought at the farmer’s market. We decided to make Pasta alla Norma. This is a recipe we have taught in our home cooking class, and it’s delicious. This dish was named after Vincenzo Bellini’s opera, Norma. It is a typical Sicilian pasta recipe, flavorful, fresh, and even vegetarian. It is exceptional with fresh farmer’s market produce.

(From How to Cook Italian by Giuliano Hazan)

Spaghetti alla Norma

Preparation time: 45 minutes

Serves 4 as a main course or 6 as part of a multi-course Italian meal

1 1/2 pounds ripe tomatoes

1 small clove garlic

2 tablespoons extra virgin olive oil

Salt

1 pound eggplant

1 pound spaghetti

6 ounces whole milk mozzarella

10-12 fresh basil leaves

Peel the tomatoes and cut them into ½- inch dice. Put the olive oil and garlic in a 12-inch skillet over medium-high heat. As soon as the garlic begins to sizzle, after 1-2 minutes, add the tomatoes and season with salt. Cook for about 10 minutes, or until the liquid the tomatoes release has evaporated.

While the tomatoes are cooking, peel the eggplant and cut into ¾-inch dice. Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil.

When the liquid from the tomatoes has evaporated, add the diced eggplant to the pan. Cover and cook until the eggplant is tender, about 15 minutes. Uncover the pan and, if the sauce seems watery, raise the heat and cook until it has reduced. Remove from the heat and set aside.

Add about 2 tablespoons salt to the boiling water, put in the spaghetti, and stir until all the strands are submerged. Cook until al dente.

While the pasta is cooking, cut the mozzarella into ¼-inch dice. Put the pan with the sauce back on medium heat. Coarsely shred the basil (by hand or with a knife) and add it to the pan. When the pasta is done, drain it well. Toss it with the sauce and the diced mozzarella and serve at once.

Posted: 5/14/2010 7:36:18 AM | 0 comments

Fab Foodie Finds

Barbecue, the farmer's market and a recipe for Pasta Alla Norma.

Post archive