Farm To Fork Part 3

2 tablespoons minced shallot1/3 cup rice vinegar1/3 cup chopped fresh mint leaves1/3 cup grapeseed, flaxseed, or olive oil1 teaspoons sugar cup salt, plus more for seasoning8 ounces yellow wax beans, ends trimmed8 ounces green beans, ends trimmed2 cups fresh baby lima beans1 pint red and yellow teardrop tomatoes (or other cherry-size tomatoes), cut in half lengthwise2 tablespoons chopped fresh lemon basil leaves2 tablespoons chopped fresh cilantro leavesFreshly ground black pepper, to taste 1. Combine the shallot, rice vinegar, mint, oil, and sugar in a small bowl. Set it aside. Combine the shallot, rice vinegar, mint, oil, and sugar in a small bowl. Set it aside.

2. Fill a large bowl with ice and cold water, and set it aside. Fill a large bowl with ice and cold water, and set it aside.

3. Bring a large pot of water to a boil. Add the cup salt, and stir to combine. Then add the yellow wax and green beans, and cook until the beans are crisp-tender, about 4 minutes. Using a slotted spoon, transfer the beans to the ice bath (leave the boiling water on the heat). When the beans are cool enough to handle, remove them from the ice bath and drain well. Toss the beans with 2 tablespoons of the vinaigrette in a medium bowl. Bring a large pot of water to a boil. Add the cup salt, and stir to combine. Then add the yellow wax and green beans, and cook until the beans are crisp-tender, about 4 minutes. Using a slotted spoon, transfer the beans to the ice bath (leave the boiling water on the heat). When the beans are cool enough to handle, remove them from the ice bath and drain well. Toss the beans with 2 tablespoons of the vinaigrette in a medium bowl.

4. Add the lima beans to the boiling water and cook until tender, about 2 minutes. Drain, and place the beans in the ice bath. When they have cooled, remove them from the ice bath and drain well. Add the lima beans to the boiling water and cook until tender, about 2 minutes. Drain, and place the beans in the ice bath. When they have cooled, remove them from the ice bath and drain well.

5. In a large salad bowl, combine the wax beans, green beans, lima beans, tomatoes, and the remaining vinaigrette. Add the lemon basil and cilantro, and toss gently to combine. Season with salt and freshly ground black pepper to taste, and serve. In a large salad bowl, combine the wax beans, green beans, lima beans, tomatoes, and the remaining vinaigrette. Add the lemon basil and cilantro, and toss gently to combine. Season with salt and freshly ground black pepper to taste, and serve.

4 to 6 servings

Charred Chayote Soup with Adobo Shrimp This simple soup contains a lot more depth and flavor than meets the eye. Don't skip grilling the chayote-it adds a smoky element that really makes this combination sing.

2 pounds chayote squash (2 to 3 squash), peeled, halved, and seeded1 tablespoon vegetable oil1 teaspoons salt teaspoon freshly ground black pepper1 pound medium shrimp, peeled and deveined2 teaspoons adobo sauce from canned chipotles in adobo sauce2 tablespoons unsalted b.u.t.ter cup diced onions1 teaspoon minced garlic teaspoon ground c.u.min teaspoon crushed red pepper1 quart chicken stock or canned low-sodium chicken broth1 tablespoon finely chopped fresh cilantro leavesSour cream, for garnish (optional) 1. Preheat a grill or grill pan to medium-high heat. Preheat a grill or grill pan to medium-high heat.

2. In a large bowl, toss the chayote with the vegetable oil, teaspoon of the salt, and the black pepper. Place the chayote on the grill and cook, in batches if necessary, until it is slightly charred on both sides, 8 to 10 minutes per side. Remove from the heat, cut into -inch dice, and set aside. In a large bowl, toss the chayote with the vegetable oil, teaspoon of the salt, and the black pepper. Place the chayote on the grill and cook, in batches if necessary, until it is slightly charred on both sides, 8 to 10 minutes per side. Remove from the heat, cut into -inch dice, and set aside.

3. Toss the shrimp, teaspoon of the salt, and the adobo sauce together in a bowl, and let stand for at least 10 and up to 30 minutes. Toss the shrimp, teaspoon of the salt, and the adobo sauce together in a bowl, and let stand for at least 10 and up to 30 minutes.

4. Heat the b.u.t.ter in a medium stockpot or soup pot over medium-high heat. Add the onions and the remaining teaspoon salt, and cook until they have softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the reserved chayote, the c.u.min, and the crushed red pepper. Stir in the chicken stock and bring the mixture to a boil. Then reduce the heat to medium-low and simmer until the chayote is tender, about 8 minutes. Heat the b.u.t.ter in a medium stockpot or soup pot over medium-high heat. Add the onions and the remaining teaspoon salt, and cook until they have softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the reserved chayote, the c.u.min, and the crushed red pepper. Stir in the chicken stock and bring the mixture to a boil. Then reduce the heat to medium-low and simmer until the chayote is tender, about 8 minutes.

5. Add the shrimp and cook for 2 minutes, or until they are cooked through. Remove the soup from the heat and stir in the cilantro. Serve the soup immediately, garnished with sour cream if desired. Add the shrimp and cook for 2 minutes, or until they are cooked through. Remove the soup from the heat and stir in the cilantro. Serve the soup immediately, garnished with sour cream if desired.

About 2 quarts, 4 to 6 servings

Toasted Garlic Romano Beans Don't skimp on the amount of garlic here-it's what makes this simple dish so remarkable. If you cannot find romano beans in your area, you could certainly subst.i.tute blanched green beans here without a hitch.

1 pounds romano beans cup extra-virgin olive oil1/3 cup thinly sliced garlic1 cup halved cherry or grape tomatoes1 teaspoon minced fresh thyme leaves1 teaspoon minced fresh rosemary leaves1 teaspoon minced fresh oregano leaves1 teaspoon kosher salt teaspoon freshly ground black pepper cup chicken stock or canned low-sodium chicken broth 1. Fill a medium bowl with ice and cold water, and set it aside. Fill a medium bowl with ice and cold water, and set it aside.

2. Bring a large saucepan of lightly salted water to a boil. Add the romano beans and cook them until crisp-tender, 2 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. Trim the ends and cut the beans into 2-inch lengths on the diagonal. Set them aside. Bring a large saucepan of lightly salted water to a boil. Add the romano beans and cook them until crisp-tender, 2 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. Trim the ends and cut the beans into 2-inch lengths on the diagonal. Set them aside.

3. Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the remaining oil and the tomatoes, thyme, rosemary, oregano, salt, and pepper. Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes. Add the stock and the romano beans, and cook, stirring, until the beans are heated through and well coated with the garlic and tomatoes, 2 to 3 minutes. Serve immediately. Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the remaining oil and the tomatoes, thyme, rosemary, oregano, salt, and pepper. Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes. Add the stock and the romano beans, and cook, stirring, until the beans are heated through and well coated with the garlic and tomatoes, 2 to 3 minutes. Serve immediately.

6 servings

Lemon-Scented Orecchiette Pasta with Fava Beans and Fresh Tarragon Fresh fava beans make their debut in the spring. With their outer pod and inner protective skin, these legumes may seem formidable, but I a.s.sure you they are worth the effort. Fresh fava beans have a nutty, creamy flavor that is often paired with tender herbs. The combination of lemon and tarragon provides an aromatic background for the beans, enhancing their natural sweetness.

2 cups sh.e.l.led fava beans8 ounces orecchiette pasta3 tablespoons extra-virgin olive oil cup minced shallot or ramps1 tablespoon minced garlic cup dry white wine1 cup chicken stock or canned low-sodium chicken broth teaspoon finely grated lemon zest3 tablespoons b.u.t.ter2 teaspoons minced fresh tarragon leaves1 teaspoons salt, plus more if needed teaspoon freshly ground black pepper, plus more if needed cup finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired 1. Fill a medium bowl with ice and cold water, and set it aside. Fill a medium bowl with ice and cold water, and set it aside.

2. Bring a large saucepan of lightly salted water to a boil. Add the sh.e.l.led fava beans and cook them until just tender, 3 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. A bean at a time, pinch off a strip of the skin and pop the bean out of the skin into a bowl. Set it aside. Bring a large saucepan of lightly salted water to a boil. Add the sh.e.l.led fava beans and cook them until just tender, 3 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. A bean at a time, pinch off a strip of the skin and pop the bean out of the skin into a bowl. Set it aside.

3. Bring a large pot of salted water to a boil, and add the orecchiette. Bring a large pot of salted water to a boil, and add the orecchiette.

4. While the orecchiette are cooking, make the pasta sauce: Heat the olive oil in a large skillet over medium-high heat. Add the shallot and saute until soft, about 2 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the white wine and cook until it is nearly completely reduced, 2 to 3 minutes. Add the chicken stock and cook until it has reduced by half, 2 to 3 minutes. Then add the favas, lemon zest, b.u.t.ter, tarragon, salt, and pepper, and cook until the favas are heated through and the sauce is thick and flavorful. Remove the skillet from the heat. While the orecchiette are cooking, make the pasta sauce: Heat the olive oil in a large skillet over medium-high heat. Add the shallot and saute until soft, about 2 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the white wine and cook until it is nearly completely reduced, 2 to 3 minutes. Add the chicken stock and cook until it has reduced by half, 2 to 3 minutes. Then add the favas, lemon zest, b.u.t.ter, tarragon, salt, and pepper, and cook until the favas are heated through and the sauce is thick and flavorful. Remove the skillet from the heat.

5. When the pasta is al dente (after about 10 minutes), drain it in a colander. Add the pasta to the skillet, return the skillet to the heat, and cook, stirring, until the pasta is coated with the sauce. Add the cup Parmesan and toss to combine. Taste, and re-season if necessary. Serve immediately, garnished with additional Parmesan if desired. When the pasta is al dente (after about 10 minutes), drain it in a colander. Add the pasta to the skillet, return the skillet to the heat, and cook, stirring, until the pasta is coated with the sauce. Add the cup Parmesan and toss to combine. Taste, and re-season if necessary. Serve immediately, garnished with additional Parmesan if desired.

4 appetizer servings

Roasted Spaghetti Squash with Parmesan Curls This is a simple preparation for the magical spaghetti squash. I still think, "Oooh . . ." when I shred it into "noodles" with a fork. Enhance this dish with one of the Herb Oils on chapter "The Herb Garden", or serve it with fresh tomato sauce.

2 spaghetti squash (about 5 pounds total)4 tablespoons olive oil1 teaspoon salt teaspoon freshly ground black or white pepper3 tablespoons b.u.t.ter, at room temperature2 tablespoons chopped fresh herbs, such as chives, parsley, thyme, or a mix2 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler (about cup) 1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Slice the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle the cut side of each half with 1 tablespoon of the olive oil, and season with the salt and pepper. Place the squash, cut sides down, on the prepared baking sheet. Bake for 45 minutes to 1 hour, or until the squash is tender when pierced with the tip of a knife. Slice the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle the cut side of each half with 1 tablespoon of the olive oil, and season with the salt and pepper. Place the squash, cut sides down, on the prepared baking sheet. Bake for 45 minutes to 1 hour, or until the squash is tender when pierced with the tip of a knife.

3. Remove the squash from the oven and set them aside until they are cool enough to handle. Then, shred the interior of the squash with a fork (it will resemble strands of spaghetti), placing the "noodles" in a bowl. Add the b.u.t.ter and fresh herbs, and toss to combine. Divide the squash among six serving plates, top with the curls of Parmesan, and serve warm. Remove the squash from the oven and set them aside until they are cool enough to handle. Then, shred the interior of the squash with a fork (it will resemble strands of spaghetti), placing the "noodles" in a bowl. Add the b.u.t.ter and fresh herbs, and toss to combine. Divide the squash among six serving plates, top with the curls of Parmesan, and serve warm.

6 servings

Braised Pinto Beans Sweet paprika and jalapeno make the flavors in this dish complex and fiery, yet subtle. Just the way you should enhance fresh beans: nothing more, and I wouldn't give you anything less. If you're afraid of the heat, simply remove the seeds from the jalapeno before mincing it.

Serve these in bowls or ladled over rice.

4 ounces sliced applewood-smoked bacon, cut into -inch pieces1 cup diced onions (small dice)1 teaspoon minced garlic cup finely chopped fresh cilantro stems1 medium jalapeno, minced (about 2 tablespoons) teaspoon sweet paprika teaspoon salt1 pound fresh pinto beans4 cups chicken stock or canned low-sodium chicken broth1 tablespoon chopped fresh cilantro leaves1 tablespoon chopped fresh oregano leaves 1. Cook the bacon in a 3- to 4-quart pot over medium heat until it is crispy and the fat is rendered, 5 to 7 minutes. Cook the bacon in a 3- to 4-quart pot over medium heat until it is crispy and the fat is rendered, 5 to 7 minutes.

2. Add the onions, garlic, cilantro stems, jalapeno, paprika, and salt, and cook, stirring occasionally, until the onions are soft, 3 minutes. Add the onions, garlic, cilantro stems, jalapeno, paprika, and salt, and cook, stirring occasionally, until the onions are soft, 3 minutes.

3. Add the beans and the chicken stock, and bring to a boil. Then reduce the heat to low and simmer, uncovered and stirring occasionally, for 1 hour, or until the beans are tender. Add the beans and the chicken stock, and bring to a boil. Then reduce the heat to low and simmer, uncovered and stirring occasionally, for 1 hour, or until the beans are tender.

4. Remove the pot from the heat, and stir in the chopped cilantro and oregano. Serve warm. Remove the pot from the heat, and stir in the chopped cilantro and oregano. Serve warm.

About 1 quart, 2 to 4 servings

Pattypan Squash with Bacon, Caramelized Onions, and Cheddar This simple, Southern-inspired dish relies on young, tender pattypan squash. Make sure you get small pattypans because they will have the tenderest skins, and cook them only until they are crisp-tender for the best texture. For you vegetarians out there, this is equally delicious without the bacon: simply saute the onions in 3 tablespoons b.u.t.ter in place of the rendered bacon fat.

4 quarts water3 pounds young pattypan squash6 ounces sliced smoked bacon2 medium onions, diced cup plus teaspoon salt teaspoon freshly ground black pepper1 tablespoon minced fresh thyme leaves2 tablespoons unsalted b.u.t.ter8 ounces medium cheddar cheese, grated (about 2 cups) 1. Preheat the oven to 350F. Pour the water into a large stockpot or soup pot, and place it over high heat. Preheat the oven to 350F. Pour the water into a large stockpot or soup pot, and place it over high heat.

2. While waiting for the water to boil, trim the root and stem ends from the squash, and then cut each squash in half crosswise. Cut each half into -inch-thick wedges. Set them aside. While waiting for the water to boil, trim the root and stem ends from the squash, and then cut each squash in half crosswise. Cut each half into -inch-thick wedges. Set them aside.

3. Cook the bacon in an ovenproof 4- or 5-quart straight-sided saute pan over medium-high heat until it is crisp, 4 to 6 minutes. Transfer the bacon to paper towels to drain, and set aside. Cook the bacon in an ovenproof 4- or 5-quart straight-sided saute pan over medium-high heat until it is crisp, 4 to 6 minutes. Transfer the bacon to paper towels to drain, and set aside.

4. Add the onions to the hot bacon fat and cook, stirring frequently, until they are soft and caramelized around the edges, about 6 minutes. Season with the teaspoon salt and the pepper. Add the thyme and the b.u.t.ter, stir to combine, and set the saute pan aside. Add the onions to the hot bacon fat and cook, stirring frequently, until they are soft and caramelized around the edges, about 6 minutes. Season with the teaspoon salt and the pepper. Add the thyme and the b.u.t.ter, stir to combine, and set the saute pan aside.

5. Add the remaining cup salt to the boiling water, and stir to combine. Add the squash to the boiling water and cook, stirring occasionally, until it is crisp-tender, about 6 minutes. Drain in a colander, shaking to remove as much water as possible, and then add the squash to the sauteed onions and toss gently to combine. Crumble the cooked bacon over the squash, and then top with the cheese. Cover the pan with aluminum foil, place it in the oven, and bake until the cheese is melted and the squash is hot throughout, about 10 minutes. Serve immediately. Add the remaining cup salt to the boiling water, and stir to combine. Add the squash to the boiling water and cook, stirring occasionally, until it is crisp-tender, about 6 minutes. Drain in a colander, shaking to remove as much water as possible, and then add the squash to the sauteed onions and toss gently to combine. Crumble the cooked bacon over the squash, and then top with the cheese. Cover the pan with aluminum foil, place it in the oven, and bake until the cheese is melted and the squash is hot throughout, about 10 minutes. Serve immediately.

6 to 8 servings

Provencal-Style Stuffed Zucchini Any gorgeous variety of zucchini from the market can work in this recipe. One day you may find the cylindrical shape; another, the round shape. I've tried both. And who doesn't love stuffed zucchini? We bake these until the zucchini is nicely cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end.

2 cups (about 2 ounces) diced French baguette or other crusty bread, preferably day-old (-inch dice) cup finely grated Parmigiano-Reggiano cheese cup packed fresh parsley leaves1 tablespoon minced garlic teaspoon salt, plus more if needed teaspoon freshly ground black pepper, plus more if needed3 tablespoons extra-virgin olive oil8 small zucchini (each about 7 inches long and 1 to 1 inches wide)4 ounces fresh lean mild pork sausage cup minced onions1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes) 1. Pulse the diced bread in a food processor until you have an even mix of fine and coa.r.s.e crumbs. Add cup of the Parmesan, the parsley leaves, 1 teaspoons of the minced garlic, teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 tablespoons of the extra-virgin olive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine cup breadcrumbs with 1 tablespoon minced parsley, teaspoon minced garlic, cup finely grated Parmesan, teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 tablespoons extra-virgin olive oil into the remainder.) Pulse the diced bread in a food processor until you have an even mix of fine and coa.r.s.e crumbs. Add cup of the Parmesan, the parsley leaves, 1 teaspoons of the minced garlic, teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 tablespoons of the extra-virgin olive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine cup breadcrumbs with 1 tablespoon minced parsley, teaspoon minced garlic, cup finely grated Parmesan, teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 tablespoons extra-virgin olive oil into the remainder.) 2. Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a sh.e.l.l that is approximately inch thick. Cut the zucchini pulp into -inch dice, and reserve it separately. Lightly salt the inside of the zucchini sh.e.l.ls with the remaining teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling. Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a sh.e.l.l that is approximately inch thick. Cut the zucchini pulp into -inch dice, and reserve it separately. Lightly salt the inside of the zucchini sh.e.l.ls with the remaining teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.

3. Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir in the reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary. Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir in the reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.

4. Preheat the oven to 350F. Preheat the oven to 350F.

5. Rub the outside of the zucchini with the remaining tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes, or until golden brown and crispy on top. Rub the outside of the zucchini with the remaining tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes, or until golden brown and crispy on top.

6 to 8 servings

Fresh Crowder Peas While these are simmering, they'll be comin' in the kitchen, asking, "What are you cooking?" and when you say, "Peas," they'll say, "Really. . . ." The aroma from this pot . . . ahhh yeah, baby. You won't disappoint with this one. In case you aren't yet familiar with crowder peas, which are so quintessentially Southern, they are very similar to fresh black-eyed peas. They differ in look (no distinctive black eye), and their ends are ever so slightly squared from being crowded in the pods.

2 tablespoons olive oil cup diced green bell peppers (small dice) cup diced onions (small dice) cup diced carrots (small dice) cup diced celery (small dice) teaspoon crushed red pepper3 bay leaves2 sprigs fresh thyme2 teaspoons minced garlic1 pound fresh crowder peas (frozen may be subst.i.tuted if fresh are not available)4 cups chicken stock or canned low-sodium chicken broth1 tablespoon chopped fresh parsley leaves teaspoon salt teaspoon freshly ground black pepper 1. Heat the olive oil in a medium saucepan over medium-high heat. Add the green peppers, onions, carrots, celery, crushed red pepper, bay leaves, and thyme sprigs. Reduce the heat to medium and cook until the vegetables are tender, 5 minutes. Heat the olive oil in a medium saucepan over medium-high heat. Add the green peppers, onions, carrots, celery, crushed red pepper, bay leaves, and thyme sprigs. Reduce the heat to medium and cook until the vegetables are tender, 5 minutes.

2. Add the garlic and cook, stirring, for 1 minute. Add the peas and stock, and bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes, or until the peas are tender. Add the garlic and cook, stirring, for 1 minute. Add the peas and stock, and bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes, or until the peas are tender.

3. Remove the thyme sprigs. Stir in the parsley, salt, and pepper, and serve warm. Remove the thyme sprigs. Stir in the parsley, salt, and pepper, and serve warm.

About 1 quart, 2 to 4 servings

Spiced Zucchini Bread Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or b.u.t.ter and honey.

3 eggs cup vegetable oil1 cups sugar2 cups grated unpeeled zucchini2 teaspoons vanilla extract2 cups all-purpose flour1 tablespoon ground cinnamon teaspoon baking soda teaspoon salt teaspoon baking powder cup chopped lightly toasted walnuts or pecansCream cheese, at room temperature, for serving (optional) 1. Preheat the oven to 325F, and grease two 8 4 2-inch loaf pans. Preheat the oven to 325F, and grease two 8 4 2-inch loaf pans.

2. In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles. In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.

3. Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55 to 60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool. Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55 to 60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.

4. Serve the bread warm, sliced and spread with cream cheese if desired. Serve the bread warm, sliced and spread with cream cheese if desired.

2 loaves

Pumpkin Custard Pie Of course you can make a delectable pumpkin pie with fresh pumpkin. Where do you think the canned-pumpkin-puree people got the idea? Let's show 'em something. Use a ripe "sugar" or "pie" pumpkin to make the fresh puree, not the big, flavorless jack-o'-lantern type. Or visit your farmer's market and experiment with other varieties of pumpkins or other winter squash that they have to offer.

1 recipe Pie Crust dough (recipe follows)1 egg white, lightly beaten2 cups Pumpkin Puree (recipe follows)1 cups packed light brown sugar cup packed dark brown sugar4 eggs, lightly beaten cup heavy cream1 tablespoon vanilla extract teaspoon ground cinnamon, plus extra for dusting teaspoon ground nutmeg teaspoon ground allspice teaspoon ground ginger teaspoon ground cardamomWhipped cream, for serving 1. Place the pie crust dough on a lightly floured work surface, and roll it out to form a round that is about 13 inches in diameter and 1/8 inch thick. Working carefully, fit the round into a 10-inch deep-dish pie plate. Crimp the edges decoratively and then refrigerate the sh.e.l.l, lightly covered, for at least 1 hour and up to overnight. Place the pie crust dough on a lightly floured work surface, and roll it out to form a round that is about 13 inches in diameter and 1/8 inch thick. Working carefully, fit the round into a 10-inch deep-dish pie plate. Crimp the edges decoratively and then refrigerate the sh.e.l.l, lightly covered, for at least 1 hour and up to overnight.

2. Preheat the oven to 425F. Preheat the oven to 425F.

3. Lightly coat one side of a piece of parchment paper with cooking spray, and position it, greased side down, on top of the chilled pie crust. Fill the crust with pie weights (dried rice or beans work fine) and blind-bake the crust until it is just set, 10 to 12 minutes. Remove the weights and parchment paper, and using a pastry brush, immediately brush the crust lightly with the egg white. Set it aside until cooled, about 20 minutes. Lightly coat one side of a piece of parchment paper with cooking spray, and position it, greased side down, on top of the chilled pie crust. Fill the crust with pie weights (dried rice or beans work fine) and blind-bake the crust until it is just set, 10 to 12 minutes. Remove the weights and parchment paper, and using a pastry brush, immediately brush the crust lightly with the egg white. Set it aside until cooled, about 20 minutes.

4. Reduce the oven temperature to 375F. Reduce the oven temperature to 375F.

5. Combine the pumpkin puree and all the remaining ingredients (except the whipped cream) in a large mixing bowl, and stir until well blended. Pour the filling into the pie crust, and bake until the custard is set and the crust is lightly golden, about 1 hour. (If the crust begins to brown too quickly, cover it with a rim of tented foil). Combine the pumpkin puree and all the remaining ingredients (except the whipped cream) in a large mixing bowl, and stir until well blended. Pour the filling into the pie crust, and bake until the custard is set and the crust is lightly golden, about 1 hour. (If the crust begins to brown too quickly, cover it with a rim of tented foil).

6. Let the pie cool completely. Slice, and serve with a dollop of whipped cream. Let the pie cool completely. Slice, and serve with a dollop of whipped cream.

One 10-inch deep-dish pie, 8 to 10 servings

Pie Crust 1 cups all-purpose flour1 tablespoon sugar teaspoon salt8 tablespoons (1 stick) cold unsalted b.u.t.ter, cut into pieces3 to 4 tablespoons ice water 1. Place the flour, sugar, and salt in the bowl of a food processor, and pulse to combine. Add the b.u.t.ter and process until the mixture resembles coa.r.s.e crumbs. While the machine is running, slowly drizzle in the water, 1 tablespoon at a time, and continue to process by pulsing until the dough just comes together to form a ball (you may not need to use all of the water, or you may need a bit more). Place the flour, sugar, and salt in the bowl of a food processor, and pulse to combine. Add the b.u.t.ter and process until the mixture resembles coa.r.s.e crumbs. While the machine is running, slowly drizzle in the water, 1 tablespoon at a time, and continue to process by pulsing until the dough just comes together to form a ball (you may not need to use all of the water, or you may need a bit more).

2. Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw it in the refrigerator before using.) Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw it in the refrigerator before using.) One 9- or 10-inch pie sh.e.l.l

Pumpkin Puree One 5-pound sugar or "pie" pumpkinVegetable oil, for drizzling 1. Preheat the oven to 375F. Line a baking sheet with parchment paper. Preheat the oven to 375F. Line a baking sheet with parchment paper.

2. Cut the stem off the pumpkin and discard it. Cut the pumpkin in half; scoop out and discard the seeds. Cut the halves into quarters, and cut the quarters in half. Transfer the pumpkin pieces to the prepared baking sheet, and drizzle them with vegetable oil. Toss to coat well. Cover with aluminum foil, and bake until the pumpkin is tender (the tip of a knife should go in easily), 1 to 1 hours. Cut the stem off the pumpkin and discard it. Cut the pumpkin in half; scoop out and discard the seeds. Cut the halves into quarters, and cut the quarters in half. Transfer the pumpkin pieces to the prepared baking sheet, and drizzle them with vegetable oil. Toss to coat well. Cover with aluminum foil, and bake until the pumpkin is tender (the tip of a knife should go in easily), 1 to 1 hours.

3. Remove the baking sheet from the oven and set it aside until the pumpkin is cool enough to handle. Then peel the skin off (if it's not pulling off easily, use a paring knife), and chop the pulp into pieces. In batches, use a wooden spoon to push the pumpkin pieces through a sieve into a mixing bowl. Discard any fibrous parts that remain in the sieve. Remove the baking sheet from the oven and set it aside until the pumpkin is cool enough to handle. Then peel the skin off (if it's not pulling off easily, use a paring knife), and chop the pulp into pieces. In batches, use a wooden spoon to push the pumpkin pieces through a sieve into a mixing bowl. Discard any fibrous parts that remain in the sieve.

4. Clean the sieve and line it with a coffee filter or cheesecloth. Transfer the pumpkin puree to the lined sieve and place the sieve over a bowl, making sure that the bottom of the sieve does not touch the bowl. Transfer this to the refrigerator and let it sit overnight to drain any excess liquid. Clean the sieve and line it with a coffee filter or cheesecloth. Transfer the pumpkin puree to the lined sieve and place the sieve over a bowl, making sure that the bottom of the sieve does not touch the bowl. Transfer this to the refrigerator and let it sit overnight to drain any excess liquid.

5. Discard the liquid and use the puree right away, or store it in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Discard the liquid and use the puree right away, or store it in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months.

About 2 cups

Nightshades

Tomato Tartare and Micro Greens with Shallot Vinaigrette I remember a time, not long ago, when the most widely available tomatoes were those developed to withstand the impact of long journeys across the country in less than perfect conditions and, hence, picked long before they were ripe. They looked good in the store but often lacked flavor. Nowadays, we can choose from Green Zebra, Cherokee Purple, Banana Legs, Golden Egg, Jersey Devil . . . and with names like those, how can you resist? This dish is best when the heirloom tomatoes are at their peak.