Eat Your Yard: Spring Garlic Pasta

Bear here... Ever wanted to improve some pasta, butter, and lettuce, but didn't want to buy extras at the store? Here is another EAT YOUR YARD blog from the Shelf Chef. Enjoy.

INGREDIENTS FROM THE YARD

• On the left is garlic we missed harvesting last season (aka spring garlic). Each clove in the missed bulb put up a stem. You can eat the whole plant at this stage.
  
• On the right are bunching onions (a perennial- just pull what you need and let the rest keep growing. Theresa is pointing out that I forgot that last part when I harvested).
• In the bowl is chickweed and nasturtium flowers for the salad.
• In the jar... Forget the jar, I forgot to move the damn thing before I took the pictures.

PUTTING IT ALL TOGETHER:

1. Chop the spring garlic and onions, using the whole plant of each. Saute in butter and crushed black pepper while waiting for pasta water to boil.

2. A cool trick I learned from cooking class is to crush the pepper between two iron pans. It's great when you want larger chunks of pepper.

3. Cook the pasta, then drain and pour over the "Yard Sauce"

4. Stir it up and saute a little. The Italians cook the pasta this way to help thinner sauces stick to it.

Good dinner... stupid jar.

There you go... the way to create two bowls full of yummy.

We also made cheesy flat bread using a 100% whole wheat bread recipe from:

Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

Type at ya later.