Market Meals: Summer Squash, Cherry Tomato and Corn Pasta

Heading to the market on Thursday was a bit of a bummer.

Not only because of the cloudy, rainy weather, because it made me realize that summer is truly almost over. The last of the corn, peppers and tomatoes were on hand - no longer in huge buckets, instead only on the tables and new fall items like sweet potatoes, acorn squash and apples were making their appearances.

So in honor of the last days of summer, I chose this recipe from FRESHFARM Market's website. It was created by Ann Harvey Yonkers, Cooking Teacher and Founder, FRESHFARM Markets, who also owns Pot Pie Farm in Wittman, MD with her husband

Summer Squash, Cherry Tomato and Corn Pasta

• 1 small red or sweet onion (Earth Spring Farm)
• 4 to 6 small summer squash, crooknecj, patty pan or zucchini (Earth Spring Farm)
• 5 ears fresh corn (Mustachio Farm)
• 1 cup cherry tomato(es) (TGIF Farm)
• 2 cloves of garlic (Earth Spring Farm)
• 1/2 poblano pepper or jalapeno pepper, or a pinch of hot pepper flakes (Earth Spring Farm)
• 4 tablespoons olive oil
• 1/2 cup fresh herbs, basil. cilantro, marjoram, summer savory or thyme (whatever Earth Spring Farm has on hand, and remaining from pantry)
• salt and pepper
• 1/2 lemon(s)
• 1 pound pasta, penne or fettuccine (pantry)

Directions:

1. Bring a large pot of water to a boil for the pasta.
2. Cut the onion and squashes into a small dice. Cut the raw corn off the cob. Rinse the cherry tomatoes. Peel and mince the garlic and the fresh hot pepper.
3. Sauté the onion, garlic and cherry tomatoes in the olive oil over medium heat until the tomatoes start to burst. Add the squash and cook until golden brown. Add the corn and fresh or dried hot pepper and sauté 2 or 3 more minutes.
4.  Add the fresh herbs and season to taste with salt and pepper. Taste and add a squeeze of lemon if the mixture is too sweet.
5. Boil the pasta until it is slightly underdone. Reserve one cup of the cooking water and drain.
6. Put the pasta back in the pot and continue cooking, adding the sauté of vegetables and enough of the cooking water to make a good sauce. 

Serve immediately, sprinkled with additional fresh herbs.