Saturday, September 27, 2014

Broccoli, Chickpea, and Lamb Chorizo Orecchiette

This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm and beautiful fresh cut flower bouquets from Tiger Lily Art CompanyGood Food Easy at Sweetwater Farm will have the following offerings:  

winter squash: turkish turban, acorn, delicata, and pumpkins (time for fall soup)
Gravenstein apples, Asian pears and bartlett pears from SLO farm (make apple sauce)
watermelon and cantaloupes
corn and tomatillos (make salsa) 
tomatoes, including cherries and romas (make tomato soup)
eggplants and sweet and hot peppers of all kinds (roast some for romesco sauce)
green and yellow beans (make a green bean salad with almonds and apricots)
potatoes and baby beets (grill in bundles)
broccoli (make this pasta)
fennel, cucumbers, kohlrabi, carrots, and radish (make sushi rolls)
crookneck squash, summer squash, and zucchini (try Erica's recipe published in the RG)
cabbage (green, red, savoy) (stir fry with seeds)
radicchio, chard, kale, lettuce, including bagged mix (make a chard and bacon tart)
turnips and delicata squash (saute in a salad, below)
garlic and fresh herbs (basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

The chillier fall weather that arrived last week demanded heartier fare for dinner. The Fairmount Neighborhood Farmers Market provides one stop shopping for this one pot meal of Fair Valley Farm's lamb chorizo, Camas Country Mill's chickpeas, and Sweetwater Farm's sprouted broccoli.

If you plan ahead, cooking the chickpeas provides a flavorful broth for the sauce, and the chorizo provides all the seasoning you need for a satisfying meal for fall.

Broccoli Rabe, Chickpea, and Lamb Chorizo Orecchiette
serves four
1 cup cooked chickpeas
1/2 lb lamb chorizo
4 cloves garlic
1 lb sprouted or regular broccoli
2 Tbsp olive oil
1 lb orecchiette
1 cup reserved cooking water from the chickpeas or the pasta
parmesan cheese for serving

1. It's best to used dried chickpeas for this recipe and reserve some of the cooking liquid for the sauce, but you could also use a can of chickpeas (rinsed) and reserve some of the pasta water for the sauce. To cook the chickpeas, rinse and soak overnight if you have time. In a heavy pan, cover add the drained chickpeas and enough fresh water to cover them by an inch, and a bay leaf. Bring to a boil and simmer over very low heat, partially covered, until the beans are cooked through, about 90 minutes. Stir occasionally and add more water if needed to keep them completely submerged. When the chickpeas are cooked, salt the water generously and allow them to sit for at least 10 minutes. Strain the chickpeas and reserve the cooking liquid to be used in the pasta sauce and for future soup stock or risottos. 1 cup of dried chickpeas will yield about 2 cups of cooked chickpeas. You might as well treat yourself to a bag of Camas Country Mill chickpeas and cook up the whole lot. They freeze well, and you will thank yourself later.

2. Set a pot of salted water to boil for the pasta. 

3. Heat a large skillet over medium heat. Add the lamb chorizo and cook as you break into pieces (you can cook the whole pound portion and save half for another meal), until the meat is cooked through. 

4. While the meat is cooking, cut the broccoli into bite sized pieces and mince the garlic. 

5. Put in the pasta once the water comes to a boil.

6. Once the sausage is cooked, remove it with a slotted spoon to a bowl and pour off all but 1 Tbsp of the fat. Add the olive oil to the pan along with the garlic and cook for a minute until it is fragrant. Then add the broccoli and cook for about five minutes. Add the drained chickpeas and roll in the oil to coat. Now add some cooking liquid from the chickpeas (or use some pasta water) and simmer it for a few more minutes until the broccoli is cooked through but still firm. Stir in the cooked sausage. Taste and add salt if needed.

7. Drain the pasta when it is done. In a large serving bowl, toss the pasta with the sausage, broccoli, and chickpeas, and add a little more cooking liquid if it seems dry. Serve with plenty of freshly grated parmesan cheese.

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