The fields! The diligently tended fields where a portion of this evening's dinner was grown. I am starting to think that good soil is the bloodline of a strong community, and those tending it, the heartbeat. Hippocrates, the father of medicine notoriously said, "Let food be thy medicine and medicine be thy food." Thanks to these hard working individuals, medicine has never been so easy to swallow!
Angel Hair with Broccoli, Spinach, Lion's Mane Mushrooms and Jersey Milk Bechamel:
*1/2 pkg angle hair pasta
*3 cups fresh broccoli, chopped
*3 cups fresh spinach
*1 small sweet onion, sliced
*1 large lion's mane mushroom, sliced
*3 cloves garlic, minced
*2 Tbsp. high quality unsalted butter
*sea salt and pepper
Fill a large pot 3/4 full with salted water. Bring to a boil. Add angel hair. Cook until tender. Strain and rinse with cold water to keep from cooking additionally.
Saute the onion and garlic in butter. Add mushrooms. Season with salt and pepper. Cook until browned. Remove from pan and set aside in a small bowl. Add broccoli and a splash of water. Season. Once broccoli becomes slightly tender, add spinach to wilt. Remove from heat and combine with mushroom mixture.
*1 1/2 Tbsp. butter
*1 Tbsp flour
*1 cup jersey milk
*pinch ground nutmeg
*pinch sea salt and pepper
In a small saucepan melt the butter over medium heat. Add the flour and whisk into a paste. Allow to slightly brown. Pour in the milk. Add nutmeg, sea salt and pepper. Whisk continuously until milk thickens to a nice sauce consistency. Remove from heat. Gently fold in the angel hair until sauce is evenly distributed.
Place pasta on a plate, followed by the broccoli, spinach and mushroom mixture.
Thanks to Carol of Myco-Gardens for the incredible lion's mane, and all the folks at Flying Cloud farm for the fresh broccoli!