The July Vine is out in print and online with two (actually three!) articles for Island foodies. Here’s Five Things to Eat at TigerHawk Sandwich Co. (That fried chicken!) And here’s an overview of the new Edgartown Village Market, being held on the grounds of the Dr. Daniel Fisher House every Tuesday from 9 a.m. to 2 p.m. Of special interest to us cooks, The Pasta Passion Project is a profile of culinary professional Katie Leaird, who's created a new small business, KL Pasta, to sell her handmade pasta at the Edgartown Village Market. Lucky us.
Katie learned to make fresh pasta while living in Italy (Emilia-Romagna and Puglia) years ago and has been perfecting her techniques ever since. After trying her fresh pappardelle – the most ethereal and delicious fresh pasta I think I’ve ever had – I am eager to try the other shapes (and colors) she makes, like cavatelli, garganelli, and corzetti (pictured above).
But for the pappardelle, I asked Katie how to sauce it for summer meals and she kindly provided her recipe for Fresh Tomato Sauce. It’s light and a bit creamy from that Marcella Hazan-inspired addition of a knob of butter. Perfect! Katie also mentioned you could pair the sauce with cannellini beans instead of pasta or even serve it on toast. Blanching the whole tomatoes quickly to remove the skin gives the sauce the best texture.
Ghost Island Farm has started picking field tomatoes and North Tabor Farm has gorgeous cherry tomatoes so it looks like we are indeed sliding gently into tomato season.
Time to make Spaghetti with Roasted Cherry Tomatoes and Spicy Garlic Oil.
While Morning Glory’s supply of heirloom greenhouse tomatoes has been on the wane, I did find the first of their own yellow and green beans at the stand on Sunday – fresh and beautiful. Can we pair beans with pasta? Of course! This truly flexible recipe for Improv Pasta with Basil Sauce, Roasted Cherry Tomatoes, Green Beans and Parmigiano is a perfect example.
If you’re looking for a simple green bean side dish, try Garden Green Beans with Lemon Oil. Or change that up by serving the beans with chile crisp.
Looking for something more substantial? Make Green Bean Salad Nicoise.
But before we leave pasta behind, I wanted to mention that Dan Pashman of The Sporkful has teamed up with Sfoglini again to make two additional pasta shapes. You remember I mentioned his Cascatelli in a December newsletter? The two new pastas, Quattrotini and Vesuvio also answer Dan’s requirements for “sauceability, forkability, and toothsinkabilitly.”
We loved the Cascatelli in this Baked Pasta with Eggplant, Tomato Cream, and Parmigiano. But all the shapes could be fun in summer pasta dishes.
And finally, you can start your gratin engines! Summer is in full swing if we’ve got the ingredients (which we now do) to make Layered Zucchini, Tomato, Parmesan and Bell Pepper Tians. If you’re new to these Provencal-style gratins, know that they are true crowd pleasers. Just be sure to cook them long enough to reduce and caramelize the juices in the pan. (You can make these as mini-gratins or in bigger baking dishes.)
I can’t believe it, but registration for the 161rst Martha’s Vineyard Agricultural Society Livestock Show and Fair is now open online! I hope you’re all planning to enter your veggies, flowers, quilts, photos, woodwork, eggs, pies, cakes and more. Last day to enter is Sunday, August 13, so you’ve got plenty of time. (The Fair begins on Thursday, August 16).
I'll see you on Instagram at @cookthevineyard. Be sure to follow us if you haven't already.
What's Open, What's Happening
If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.
