STRAW AND HAY PASTA
1/4 cup olive oil
8 T. yellow onions, diced fine
2 T. fresh garlic, minced
1/2 cup thick cut bacon, cooked and rough chopped
2 cups crimini mushrooms, sliced thin
2 cups asparagus, blanched and sliced thin on bias
1 cup frozen peas
1 cup fresh yellow corn kernels, removed from cob
4 cups chicken stock
1 cup heavy cream
24 oz. fresh wide pasta noodles (like fettuccine or wider), cooked
4 tsp. sea salt
2 tsp. ground black pepper
4 T. unsalted butter
4 T. fresh basil, julienne
8 T. Parmesan cheese, shaved or shredded

Heat pasta according to package directions. Meanwhile, heat a large skillet with olive oil on medium heat. Add onions, garlic, bacon and mushrooms, and sauté for 2 to 3 minutes. Add asparagus, peas, corn, chicken stock and heavy cream. Bring to light simmer for 3 to 4 minutes. Add pasta to skillet, combine with vegetables and simmer just until heated through. Add salt, pepper, butter, Parmesan cheese and basil. Toss. When serving, make sure to include the broth from the pan. Garnish with Parmesan cheese.

Recipe courtesy of Founding Farmers, July 2010

DRAG THROUGH THE GARDEN SALAD
1 cup cucumber, 1-1/2-inch diced (Farmers & Fishers uses European variety)
1 cup tomatoes, 1-1/2-inch diced (Farmers & Fishers uses heirloom variety)
1/2 cup carrot, peeled and julienne
1/2 cup jicama, peeled and julienne
1/2 cup fennel bulb, julienne
4 radishes, sliced rounds
1/2 cup radicchio lettuce, rough chop
1/2 cup red bell pepper, 1/2-inch diced
16 leaves Belgian endive lettuce
2 cups romaine lettuce, chopped
2 cups Mesclun (baby mixed greens) lettuce
12 haricot vert beans, about 3 each salad
1 tsp. kosher salt
1/2 cup favorite dressing served on the side
1/2 tsp. black peppercorn, fresh cracked
1 T. rice vinegar
*8 oz. jumbo lump crabmeat (optional)
*24 poached, chilled medium shrimp (optional)

Toss all ingredients in bowl with JUST ENOUGH dressing to coat (do
not overdress). Divide and pile in the center of each plate for service. Top each with fresh cracked black pepper and a drizzle of rice vinegar. Serve additional dressing of choice on the side.

*Add 2 ounces of chilled lump crabmeat per salad or six medium-sized
chilled, poached shrimp per salad for a delightful seafood salad.

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