What makes cooking in the Farm King Garden so great is that we never know what is going to happen. We are only there once a week, (on Tuesdays! Come join us!) and when we show up we only sort of have an idea about what’s going to be ready to harvest. Will the broccoli be ready? Will the mint still be abundant? How many radishes will we have to work with? In other words, it’s a bit of garden-roulette.
This week, with the fabulous warm weather, we decided to make a simple, green, pasta salad. Nothing fancy, but oh-so-good. We used the flowers and stems of our bok choy, broccoli, cauliflower and a few lettuce plants that had bolted because of the heat. Flowers are usually edible, but check before you eat them.
1 lb whole wheat, rotini pasta. Cooked, cooled and set aside
1 cup shredded kale
1 cup celery, chopped fine
Flowering bok choy (including stems and flowers!)
Flowering broccoli, chopped (including stems and flowers!)
Flowering arugula (including stems and flowers!)
1 head lettuce, cleaned and torn in to bite sized pieces
1 large bunch dill, minced
1 large bunch mint, minced
½ cup olive oil
2 tablespoons apple cider vinegar
2 cloves garlic, minced
Salt and pepper to taste
Combine the kale, celery, bok choy, broccoli, arugula, nasturtium and herbs.
In a bowl, combine the olive oil, vinegar, garlic, salt and pepper. Add more seasoning as needed. (That means, taste it and decide if you like the way it came out. Want it more pucker? Add more vinegar! Not salty enough? Add a pinch more. It’s all up to you.)
Toss together the pasta, vegetables and dressing. Let rest for 5 minutes to meld, then serve.
We hope you like the recipe! Oh, and we almost always post pictures on Twitter, FourSquare and Instagram with the hashtag #farmking. Check them out some time, and next time you’re in the garden, take a few pictures of your own to share!