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Greetings from Tink World!
Well, it is once again dry on the farm. With the high heat indexes and little to no rain, the ground is just dry. Grass will grow in the early mornings and during the warm nights. However, it needs some moisture to do so. Hopefully, there is rain in our near future!
I don’t know about you, but I don’t like to spend a lot of time in a hot kitchen during the warm months. This is the time of year when I look for simple, quick recipes or spend a lot of time around the grill. This recipe combines pasta with our sausage, spicy or mild both work great, and grapes. I would have never thought to use grapes in a pasta dish. Cooked grapes don’t sound appetizing, but trust me, it’s delicious!
Pasta With Sausage & Red Grapes (adopted from a recipe on epicurious.com)
1 lb. Tink’s Sausage
4 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
4 cloves garlic, chopped
1 tablespoon plus 1/4 teaspoon salt, divided
1 1/2 cups seedless red grapes, halved
1 cup low-sodium chicken broth or homemade
1 teaspoon red pepper flakes (or more to taste)
1 box whole-wheat rotini (or other pasta, such as penne)
½ c grated Parmesan Cheese
1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)
Set a large pot of water to boil. Add about 2 Tbsp of olive oil to a large skillet. Cook sausage over medium heat, stirring and breaking up, until well browned. Set sausage aside. I don’t drain since little fat cooks out. Add 2 Tbsp oil to skillet and return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes.
Add grapes, broth and pepper flakes; increase heat to medium-high and cook until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Stir until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Before serving, add Parmesan cheese and parsley.
This dish is great alone or served with a salad. Plus, it's great served hot or cold.
As for markets, this is the last week of the Evans Towne Farmers Market. So, come see us Thursday before our monthly deliveries begin in August or September. The Evans Market hours are 4-7 p.m. Plus, they will be grilling up some delicious burgers made with Tink's ground beef!
Then, on Saturday, you can catch us at the Decatur Farmers Market. The hours are 9 a.m. to 1 p.m. If you want eggs, be sure to come early. The girls aren't laying as much with the hot weather. So, the eggs go fast! Also, feel free to shoot us an email, firstname.lastname@example.org, with your orders.
Well, that's all for now. Have a great week. We'll see you at the market!