FRESHFARM Markets farmers markets’ remind me of the produce markets in Italy, but with the difference being that everything sold at FRESHFARM Markets farmers markets’ is sustainably grown or raised. I particularly like the fact that all products are local and one can meet the farmers and ask them questions about what they sell. I do not mind spending a little more money for fruit and vegetables that are fresh and flavorful, especially since I know that the money will directly benefit the farmers and help support diversity in farming.

My favorite farmers are Twin Springs Fruit Farm for their delicious apples and peaches, New Morning Farm for their variety of vegetables, The Farm at Sunnyside for their awesome basil and greens, and Next Step Produce for their great salad greens, watermelons and cantaloupes. I also love the ricotta cheese from Keswick Creamery because it has a thick consistency, just like what I would find in Italy. I try to buy most of my fresh produce from the markets, especially in the summer.

I am pleased to share this recipe for Farfalle (bowtie) pasta with zucchini, ricotta and sausage which includes ingredients from some of my favorite farmers at the Dupont Circle FRESHFARM Market.  I like this recipe because it’s tasty and can be prepared quickly.  It’s good for the summer because the ricotta adds a touch of freshness.  I recently discovered Keswick Creamery’s ricotta and I am trying it in all sorts of dishes.

~ Paolo de Matthaeis.  Originally from Italy, Paolo often cooks at home for his friends, and according to those who have tasted his dishes, he cooks fairly well.  He has been to all the DC-area FRESHFARM Markets and goes to each of them at least once a year.  He is a regular shopper at the Dupont Circle FRESHFARM Market and rarely misses a Sunday at market.   When he has time after work, he also visits the Penn Quarter and Foggy Bottom FRESHFARM Markets.

RECIPE

Farfalle with zucchini, ricotta and sausage (for 2)

Ingredients
- 3 tablepoons olive oil
- 2 medium onions,Twin spring Farms
- 2 zucchini, The Farm at Sunnyside
- 2 patty-pan yellow summer squash, New Morning Farm
- 2 sausages, Cibola Farms
- 1/3 lb ricotta cheese from Keswick creamery
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- farfalle pasta

Directions
1. Chop the onions and slice the zucchini and summer squash.
2. Remove the casing from the sausage and coarsely chop the meat.
3. Heat oil in a skillet or saucepan over medium heat and saute onion, zucchini and summer squash for about 10 minutes, until they start to soften.
4. Add the sausage and cook for another 15 minutes.
5. In the meantime, cook the pasta “al dente”.
6. Add the pasta to the saucepan with the sauteed vegetables and stir for 1 minute over high heat.
7. Gently mix the ricotta cheese with the pasta and serve immediately.
Note: sausage is optional and can be omitted.

1. It’s about ratios. A salad dressing at its core is made up of oil and acid, and their ratio will distinguish the good dressings from the bad.  Conventional wisdom says that the classic vinaigrette has a ratio of 3 parts oil, to 1 part vinegar (acid). For my taste, this places too much emphasis on the oil, and I tend to like my dressings with a ratio of 2:1 or even 1:1, but you can taste as you mix to get the right ratio for your preference. I usually mix my dressings in a half pint ball jar, so that they can be capped and shaken before use, and I stop the creative process frequently to sample (just stir and dip in a leaf to taste).
2. Think outside the box. A basic vinaigrette can be delicious, but there are so many flavors out there. Think about what’s in your salad: tender-sweet lettuce, spicy arugula, hardy Asian greens, etc. and plan your dressing accordingly. Lemon, lime and even orange juice make a great substitute for vinegar and are delicious when paired with arugula. Experiment with different types of oil – I love using peanut oil or toasted sesame oil in my dressing.  Or, throw in some soy sauce or mustard for flavor.
3. Add something sweet. As I mentioned above, I tend to like my dressings on the low-oil side, but sometimes you do need a little something to tame the acid. I’ll add just a little bit of local honey or maple syrup.
4. Raid the pantry: Chop up peanuts or fresh ginger, throw in some toasted sesame seeds, press garlic, and of course, turn to your collection of dried spices to add all sorts of flavors. Salad dressing is a very forgiving art form. If you add too much of something, just add a little more of something else.  Worse case scenario, you sacrifice your few teaspoons of oil and start over.
5. Make more than you need and apply appropriately. Nothing is worse than making the best tasting dressing, and then not having enough! Make a little more than you think you need, and store the extra in the refrigerator for next time. Lettuces soak up dressing easily, and don’t need much. But I also like hardy salads made with kale, vitamin greens or other Brassicas. These leaves are often naturally waxy and repel the dressing, so use your (clean) hands to “massage” the dressing into the leaves. This process will bruise the leaves just slightly, allowing the dressing to soak in and soften the leaves.

When you take your fresh salad to a friend’s dinner, keep the greens and dressing separate and mix just before serving. Let everyone know what greens you have included and what farmers have them at the farmers market!

Most of all have fun. Making salad dressings is empowering, and a bit like a tasty, more enjoyable version of chemistry class. Write down your successes and your failures.  The best part is getting the chance to eat and serve a flavor combination that is fresh and tasty and most certainly did not sit on a grocery store shelf.

Post by Laura Genello, FRESHFARM Markets Newsletter.