The City Market, Zucchini Noodles, and the Green Bronx Machine

Do teachers work in the summer? Ask a teacher: yes. Ask my husband: meh. My answer for me: yes and no. I like to pack as much reading as possible into my summer (which I feel like is part of my job description as an English teacher), but I also do my fair share of lounging in the sun or on my couch. I typically use June to read and recharge and July to start planning the coming year. This month I’ve been to two conferences already. 

Let me tell you about the BIE Project Based Learning conference (PBL World) in Napa. Yes, Napa Valley, California. (Another reason why my answer is “yes and no!”)

The weather alone (no humidity!) was enough to make me want to stay. It was absolutely beautiful, and being a wine lover, I was in heaven. We worked hard and played hard and were awed by the educators we met—one of whom was Stephen Ritz. He and his students make up the Green Bronx Machine. This guy has unbelievable energy and has empowered his students through gardening to take back their neighborhood and turn it green. He grows people. They’re celebrities in my world. Watch this:

And his TED talk if you're really intrigued:

Oh yeah, and he let me wear his hat!

I knew I wanted to do a blog post inspired by Napa, and this was it. I’d use fresh from the garden food like what Ritz’s students grow and sell—any excuse to spread his good word. In KC, that means the mother of all farmers’ markets: The City Market. There are so many places in this post (like right here) where I could go on and on, but I’ll spare you my wordiness. Just make it a point to visit The City Market soon if, like me, you haven’t been in a while. It’s one of Kansas City’s gems.

Here were my rules: make a meal using only what I purchased from the market, with the exception of staples. I actually ended up making 2 meals, and I did use some red onion and chicken breasts that I had in my freezer.

Here’s my haul:

(P.S. The limes and peppers are for later meals and the pineapple sriracha jam is just because.)

I kind of flew by the seat of my pants here, and this is what I got! Don't expect a lot of precision cooking from these recipes (you'll see what I mean), and I would encourage you to try cooking the same way sometime. 

Garlic Chive Pappardelle with Heirloom Cherry Tomatoes

(Did you know the word pappardelle comes from the verb “to gobble up?”)

Any pasta for 2 (Pappardelle)

Onion (1/2 a red onion)

A few cloves of garlic (3), diced or minced

White wine  (eyeball a ¼ cup)

A pint of cherry tomatoes, halved

Parsley

Basil

Other herbs and seasonings (red chili flakes, S+P)

Get your pasta water started (don’t forget to salt it), and start cooking your pasta as you normally would. If you have all of your ingredients prepped (your mise en place), this next part takes about the same amount of time as the pasta does to cook. 

Drizzle about 2 tablespoons of olive oil in a pan, put it on medium heat. When the pan is hot, add the onions for about 5 minutes, then add in the garlic for a minute. Pour in the wine to deglaze the pan (scrape all the good bits from the bottom), and start reducing the wine. This won’t take long, so add the tomatoes and all of the herbs and seasonings about now-ish (save a little basil for adding once you plate everything up). Let things come together for a few minutes, but not too long so you don’t completely turn your tomatoes to mush. Toss pasta in with everything, plate, add a bit of basil, and serve.

Gobble away, we did.

Chicken and Portobello Mushrooms with Zucchini Noodles

(If you’re wondering, there’s no wine in this one because I dran— er . . . used it all on the last recipe.)

2 boneless skinless chicken breasts

Onion (1/2 a red onion)

A few cloves of garlic (3), diced or minced

2 portobello mushrooms

1 medium to large sized zucchini

Parsley

Basil

Other herbs and seasonings (“Italian seasoning,” S+P)

This starts very much the same. Season the chicken breasts with salt, pepper, and whatever random "Italian seasoning" you have. Add a little olive oil to a pan, place it on medium heat, and when it’s hot, add the chicken. It will only need a few minutes on each side, but I also use a meat thermometer if I’m unsure of the doneness. (These pieces of chicken were measly though, so no worries.) When the chicken is done, set it aside on plates. 

As with the last recipe, add your onions for about 5 minutes, followed by garlic and this time mushrooms as well. Don’t wash your mushrooms, just wipe the with a damp paper towel, get rid of the stems if you want, and slice them. This ended up being light on chicken and heavy on mushrooms, so adapt the proportions as needed; I’m a mushroom kind of girl. 

This counts as a superfood right?

It won’t take long for the mushrooms to cook down—a few minutes. Add in herbs and seasoning at this time as well (don’t forget to save a little basil for fancy-pants presentation). As I was overseeing this whole operation, I had my husband be my sous chef and slice up my zucchini noodles.

Time out for zucchini noodles—they are delicious and will be a regular pasta substitution in our house form now on. They’d also be great in stir-fries or as lo mein noodles. My mom told me about zucchini noodles (thanks Mom!) and suggested I buy a julienne slicer, which they had at the grocery store. This thing looks like a wide potato peeler and you use it in much the same way until you get to the seeds of the zucchini. (Green Bronx Machine would suggest you compost the “core.”)

The little strands peel apart.

Back to the recipe. Once the mushrooms look done after a few minutes, throw in the zucchini noodles. These only need to cook for a minute or so—not long! Then you’re ready to plate it up next to your chicken.

Those noodles . . . Mmmm.

Enjoy and be green!

-Madison

P.S. If you’re looking for my wine recommendation, I used Conundrum’s white wine for this post. While I didn’t taste it in Napa, I did visit Caymus Vineyard, which is part of a family of wines that produces the label Conundrum. It’s a good taste of Napa for “budget conscious.”