Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Orecchiette with Corn and Zucchini, Jalapeño, Feta, and Basil
This pasta dish from Spoon and Ink is perfect for the summertime. The fresh veggies and herbs are the star of this dinner, making it a great way to showcase what’s in season at market. Feel free to get creative with other market finds such as tomatoes or mushrooms.
Ingredients
- 1 pound orecchiette pasta (farfalle or fusilli will also do)
- 6 tablespoons unsalted butter
- 1 jalapeño, finely chopped
- 4 ears corn, shucked and kernels sliced off (about 3 cups kernels)
- 2 cups zucchini, cut in ½-inch dice
- Kosher salt
- 8 ounces crumbled feta cheese
- ½ cup chiffonade* of basil, plus more whole leaves for serving
- Flaky salt, for serving (optional)
Directions
Cook the pasta in a large pot of well-salted water until it is not quite al dente, which will take about 10 minutes (note the directions on your pasta box). Reserve 1-2 cups of the cooking water before draining the pasta.
While the pasta cooks, make the sauce. Start by melting 4 tablespoons of the butter in a large (10-12-inch) skillet over medium heat. When the butter is hot, add the jalapeño and cook it 2 minutes, until it’s soft.
Add the corn and cook about 4 minutes, stirring only occasionally in order to get the kernels to brown slightly. Move the corn to the edges of the skillet and add the remaining 2 tablespoons of butter and the zucchini to the center, cooking another 3-4 minutes. Again, stir only occasionally in order to get the zucchini pieces to brown slightly. Season with salt to taste.
Add ½ cup of pasta water to the skillet, raise the heat to bring the vegetables to a simmer, and cook until the water has reduced enough to become sauce-like, which will take about 2 minutes .
Stir the pasta into the vegetables and toss to mix well with the sauce. Sprinkle the feta cheese around the dish and pour on an additional ½ cup of the pasta water, tossing until the cheese is melted and the pasta is thoroughly covered with the sauce. If necessary, you can add in another ¼ cup pasta water.
Make the basil chiffonade and stir it into the dish. Serve immediately, garnished with the whole basil leaves. Season with flaky salt, if desired.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.