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May 17, 2010


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Lydia (The Perfect Pantry)

I'd sacrifice the leeks and, for me, radishes aren't a necessity. Well, and Brussels sprouts, though I'm trying to learn to love them.


That's a tough one. It looks like you could use the green garlic, even if it's not completely ready, so maybe I'd do that. Your recipe looks delicious!


I'd sacrifice the Kale! Is young garlic the same as green garlic? The recipe looks delicious.

T.W. Barritt at Culinary Types

I've had trouble accessing your site for about a week, but glad the connection is back. Sounds like your garden is in great shape for the summer! Tough call on what to sacrifice, but I guess I'd vote for the radishes to make room for the tomatoes.


It so interesting to see everyone's bias on vegetables. Thanks for sharing.

Julie -- Yes, green garlic and young garlic are the same. It's the garlic before the cloves have formed.

T.W. -- Me too! It's good to be back.

wine australia

Look at the fresh ingredients. This pasta will be very exquisite to taste. Best capped with wine.

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