The $20 meal deal returns. Special prices Saturday 6/28 only
This dish features laychee cheese from Pennyroyal Farm (Wed/Sat)
Laychee – meaning milk in Boontling, the all-but-extinct local tongue – resembles the rindless, creamy chevre that many American cheesemakers produce and pack in tubs. But Pennyroyal Farm has 26 sheep in addition to its 99 goats, so from early March to September, Laychee is a mixed-milk cheese. The rest of the year, the sheep are not lactating and Laychee is 100 percent goat’s milk.
Sheep are stingy milk producers compared with cows or goats, but their milk is exceptionally rich. Even a small percentage of sheep’s milk in the blend makes a difference, says cheese maker Erika Scharfen. It contributes a savory note, she finds. There is a lemony flavor , which Scharfen says comes largely from the culture she uses.
1 lb pasta
• 4 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3-5 cloves fresh garlic, finely sliced
• 3 bundles (packed) kale leaves, rough stems removed and chopped
• OR a mix of Kale and summer squash. Substitute 1/2 lb squash for a bundle of Kale
• kosher salt and freshly-ground black pepper, to taste
• a pinch of red pepper flake (optional)
1. Bring a large pot of water to a boil. Cook the pasta al dente. This will not take very much time because the pasta is fresh.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and cook, stirring occasionally, until just softened, about 2-3 minutes.
3. Add the kale,and stir constantly until the greens just begin to wilt. The greens will continue to cook from the heat of the pasta, so be careful not to overcook.
4. Drain the pasta, then return the pasta to the pot (off of the heat). Pour the greens mixture over the pasta, add the Laychee cheese, stir to combine. Serve warm.
Options (extra): Top with roasted nuts (almonds or walnuts) and/or diced tomatoes from Parsons.
$6 lb of fresh pasta from the Home Maid
$5 Laychee cheese from Pennyroyal
$2-$2.50 ($6-$7.50 total) each from Foggy River, Beet Generation and others (same prices for a pound of squash)
$.50-$1.00 for a head of garlic from Armstrong.