It was a beautiful day in the neighborhood. A warm, sunny, almost no humidity Saturday in Brooklyn.
Bike: check. Saddle bag: check. Sunglasses, money: check check. Recipe? No la tengo.
I usually head to the market with a pretty good idea of what I want to buy and cook. Not this weekend. Inspired in part by the new cookbook I’m editing, where the author’s focus is on method and what’s fresh, what inspires—rather than following a recipe exactly—I set off for the market with open eyes.
I went in search of what looked good. What’s in season right now, this week. I heard a rumor cherries were in and was hoping I might snag some of those.
But I got to the market late. One stall had em, not many, but I asked if they sprayed and the guy said yes. I appreciated his honesty but walked on by. If I’m buying produce from a Greenmarket I try at least to buy spray-free if not organic, even though it does cost more.
There was only one organic stand at the entire Grand Army Plaza market, at least that I could see. And the poor guy isn’t even on the main stretch with the other vendors but set back from the fray. Willow Wisp Organic Farm from Damascus, Pennsylvania. He did not have cherries. But kohlrabi, a variety of bok choy, cilantro, dill, numerous types of lettuces and radishes, and squash. Lots of squash.
That got me thinking. I’d buy my first zucchini of the summer and make a faux pasta with it. I have lots of basil growing at home so that would make for a nice combination. I bought some of the garlic scapes from Willow Wisp too, thinking I’d mash them with the basil and some olive oil. I knew I also had olives and walnuts back home and thought they’d add some nice saltiness and crunch. A raw and vegan (and gluten-free, if you’re into that kind of thing) lunch that takes just moments to put together.
If you’ve never made “pasta” from zucchini before it’s simple. You can use a regular vegetable peeler and slice the squash lengthwise—you’ll end up with a big heap of zucchini strands that look remarkably like fettuccine. Garlic scapes are the long, curly stalks that jut out from garlic plants. You can chop the green curly scape and use it much like you would garlic; the flavor is milder but you will still end up with potent garlic breath.
There’s a blog I’ve been reading called This Rawsome Vegan Life and a while back I tried one of her recipes for a raw, vegan, zucchini pasta with sundried tomatoes. This is a kind of riff on that, so thank you Emily!
Zucchini Pasta with Basil and Garlic Scapes
Raw, vegan & gluten free
1/4 c olive oil
Handful of fresh basil, roughly chopped
1 garlic scape, diced (1-2 tbsp)
Zest of one lemon
Juice of one lemon (more or less to taste)
Red chili flakes, pinch
2 large zucchini or 3 medium
1/4 c walnuts, rough chop
1/4 c black olives, rough chop
Salt and pepper, to taste
Combine the olive oil, basil, scapes, lemon zest and juice, and chili flakes in a glass or jar and muddle, trying to extract flavor from the basil leaves. Set aside for at least 15 minutes and prepare the pasta.
Using a vegetable peeler, slice the zucchini lengthwise until you end up with a heap of long strands. Place in a large bowl and toss with the basil oil. Let this sit for 10-15 minutes before eating, the zucchini will absorb more of the flavors. Add the walnuts and olives before serving. Salt and pepper to taste.
This recipe could be made with any number of substitutions or additions. Regular garlic (or none) instead of the scapes. Sundried tomatoes. Capers. Shallots. I think the most important part thing to get right is enough acidity, spice, and salt. Or fresh peas and ricotta or feta with mint instead of basil.
The two bottom photos are of Rockaway Beach from this past weekend and an art show hosted in part by PS1 at the Rockaway Beach Surf Club. My friend Shingo Francis’s work is the blue piece. I’m kind of regretting right now I didn’t stay for the Patti Smith – Michael Stipe – James Franco performance(s)!
And a final note on the World Cup: not pleased that Mexico lost to the Netherlands today, and not until the 88th minute or so. Looking forward to watching US-Belgium Tuesday.