Tonight's dinner was a wonderful combination of items I bought at the farmers' market yesterday including asparagus, pea pods, garlic scapes, fresh pasta and rhubarb. I modified my favorite pasta primavera recipe and am still surprised at how well it turned out.
First, I blanched asparagus, pea pods and garlic scapes for 2 minutes. Then I made the sauce with butter, garlic, cream, vegetable broth and Parmesan cheese. Finally, I combined the sauce and vegetables with the fresh gemelli pasta I bought from RP's Pasta Company.
I would not have thought to use garlic scapes just like a vegetable until I read 7 things to do with garlic scapes on Serious Eats. I still have one bunch left, so if anyone has any suggestions please let me know.
For dessert I made a rhubarb buckle with ginger crumb from The Urban Baker's recipe. It was really good, but also very gingery, so I would not recommend making this recipe for people unless you know they love ginger.
This was my first time making a recipe referred to as a buckle, so I had to google it to determine how it differs from a cake. From what I can tell online, a buckle is a coffee cake that will buckle and crack as it bakes.
Another first time experience for me was using crystallized ginger, and I assume the reason that this dessert tasted so gingery so I want to omit it from the topping next time because I really liked this recipe otherwise.