Week Three

Week Three Shares

Week Three Shares, June 8th

Another great week on the farm! The season is definitely moving right along, lots of tomato, pepper, squash and other blossoms showing their bright colors - promising for the shares to come! 

Week Three Contents Include:
Red Bunching Onions
Romaine Lettuce
Leaf Lettuce



Rigatoni with Broccoli and Sausage

Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving
(Can even add some Cauliflower or Kohlrabi too!)


  1. In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

  2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Cook's Note: If you're in the market for a simple, comforting pasta dish, look no further: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal.

via Martha Stewart


Tuna-Noodle Casserole with Cauliflower

4 tablespoons unsalted butter, plus more for dish
8 ounces pappardelle or other similar wide noodles
Coarse salt and freshly ground pepper
1 pound cauliflower, broken into 1-inch florets (about 4 cups)
1 medium yellow onion, finely chopped (about 1 1/4 cups)
2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup)
5 tablespoons all-purpose flour
2 cups whole milk
2 cans (5 ounces each) solid tuna in water, drained and flaked
1/2 teaspoon hot sauce, such as Tabasco
1/4 cup lightly packed fresh flat-leaf parsley leaves


  1. Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.

  2. Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

via Martha Stewart