After another day working in Jannell’s garden, I came home with some squash, onion, onion flowers, garlic bulbs, lemon balm and chard. Threw the squash, onion, onion flowers and garlic into a stir fry with pepper, soy and Hoisin, and even my little nephews liked the onion flowers.
This was accompanied by Pasta Fagioli (pronounced Vajoule), a recipe I got from one of my cousin’s ex-husband. In a dutch oven, cook 6 large cloves of garlic, 2 quartered onions, 3 shredded carrots and 2 stalks of celery in 1/4 cup of olive oil to soften. Add 4 cans of chicken broth, a ham bone with big ol’ chunks of ham still on it, 2 bay leaves and 2 cups of water, then bring to boil, lower heat and simmer for four hours or so (until the meat falls off the bone). Skim the fat, shred the ham. Add a can of tomato paste and an 8 oz. can of tomato sauce along with 16 ozs. of Cannellini beans. Keep cooking over low heat while preparing 1/2 lb. of Ditalini pasta. Put the sauce over the pasta and cover with grated Romano Pecorino. Best served with bread.