{"id":20090,"date":"2018-12-05T01:09:15","date_gmt":"2018-12-05T01:09:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20090"},"modified":"2018-12-05T01:09:15","modified_gmt":"2018-12-05T01:09:15","slug":"sunchoke-and-kale-fusilli-with-onion-celery-chili-wild-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20090","title":{"rendered":"sunchoke and kale fusilli with onion, celery, chili, wild cress"},"content":{"rendered":"

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Our most<\/em> local fish stand was missing from our Chelsea\u2019s Down to Earth Farmers Market <\/a>on Saturday (it’s only a couple hundred feet from our door). At that time of the afternoon, although I knew there would be 3 seafood stalls at the Union Square Greenmarket, I wasn’t excited about going there, especially since I didn’t really need any other fresh produce.<\/p>\n

I decided to put together a pasta.<\/p>\n

Just the day before I had bought a package of some beautiful, very hearty-looking artisanal fusilli at Norwich Meadows Farm, incorporating their own vegetables, and possibly made by Sfoglini<\/a>, although there I could find no identification of the maker. It seemed this would be the time to try it out. I knew I wouldn’t need – and didn’t want – to add much to the interesting 50\/50 combination of sunchoke and kale fusilli, but I did have some slightly special onions I also wanted to try out. The remaining few ingredients then more or less fell into place.<\/p>\n