Sunday, June 22

Fresh summer pasta

On Saturday mornings, Ian and I like to go to the Saskatoon Farmer's Market. We have supported it since we arrived in Saskatoon. Then, it was located in a street in front of City Hall, but now it has its own building and market square on the riverfront.

As the general population becomes more conscious about being 'green' and eating local, the market has become busier and busier. It makes sense: to really know what you're buying, it helps to buy from the producer. I particularly like our city's market because it has a strict 'sell your own stuff' policy:
Members must make, bake or grow whatever they are selling. It is not permitted to buy and re-sell at the market. Each individual...must be personally present to operate their stall.
At the Saskatoon Farmer's Market, I can talk to Clifford, the flour guy, about his ultra-clean grains and to Wally, the urban gardener, about his micro-greens. I'm able to ask re-planting advice for the herbs I bought from Helga and am instructed on the benefits of local honey to help curb allergies from the Bee Lady.

The first Saturday of summer (yesterday) started off with a trip to the market and a decision to make 'green' pasta. That is, pasta made with green, local, seasonal, ingredients.

It mostly worked: the kale, zucchini and lemon were from Dad's, and the salt, pepper, onion, cheese and oil were imported. But the rest were all bought from the producers at the market.

Fresh Summer Pasta
- 3 servings fresh linguine
- small bag micro-arugula
- 4 stalks green garlic, minced
- 7 stalks asparagus, chopped into inch-long pieces
- 2 sprigs thyme
- 1 zucchini, sliced
- 2 leaves kale
- half an onion, chopped roughly
- zest and juice from half a lemon
- parmesan cheese to taste
- salt and pepper to taste
- olive oil to taste

1. Boil water for the pasta. Generously salt the water. Meanwhile, prepare all the vegetables.

2. Heat as large an amount of olive oil as you like in a large pan (2-3 tbsp) on med-high heat. Saute the onion and garlic, seasoned with salt and pepper, until translucent. Add zucchini and cook long enough so it gains some colour.

3. Meanwhile, remove the kale from the stock and roughly chop into small-ish pieces. Add asparagus, kale and thyme leaves to the pan.

4. Drain pasta in a colander when ready and drizzle with olive oil. Season with salt and pepper and grated parmesan.

5. Combine pasta with sauteed vegetables, lemon juice and zest and arugula. The arugula will wilt from the residual heat of the pasta and pan. If you like, add more oil and parmesan for a creamier texture.

Serves 3 very hungry people as a main course, or 5 as a side dish.


  1. This pasta dish is so calling my name. And...I love Saskatoon - nicest city in all of Saskatchewan.
    ...and how about those Roughriders?

  2. This dish looks really good.

  3. giz - thanks, I'm enjoying live in the ol' Stoon; awesome river walks and good restaurants :)

    trish - the beauty of it is that you can just use whatever you have available to make it and as long as the ingredients are superb, the dish will be delicious!

  4. Looks YUMMO!


  5. All this colorful healthy food will not be my undoing