Editor’s note: For those who may not have known the story, we introduced Indian Ridge Farm & Bakery   at the beginning of the summer season with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony every Friday at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. We had been touting the banquet the couple is hosting at Indian Ridge on Saturday, July 28, but it sold out. We are among the lucky ones who will be attending. Stay tuned for my report. And if the dinner is as good as I think it will be, you can always beg Barclay to cook up another memorable evening.

Our first basil of the summer is ready and to celebrate, I’ve included one of my favorite recipes.  I like to add chunks of fresh cucumber to the dish as well.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil Bon Appétit, July 2007
Janet Fletcher

This simple vegetarian pasta is perfect for a summertime picnic.
Yield: Makes 4 to 6 servings

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

*Available in the Asian foods section of many supermarkets and at Asian markets.

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

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