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Posted on Mon, Aug 13, 2012 : 2:25 p.m.

Roadside Vegetable Stand Pasta Supper

By Peggy Lampman


Roadside Vegetable Stand Pasta Supper

Peggy Lampman | Contributor

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Road construction can really bite into local businesses. Take the vegetable stand on the corner of Stadium and Packard in the parking lot of Circle K Gas (1420 E. Stadium). With all of the neon construction barrels and flashing arrows, it could well be called the against-all-odds vegetable stand.


The vegetable stand on Circle K, at the corner of Packard and Stadium. With all of the road construction in the area, he'd really appreciate your business.

The construction on that road has certainly bit into the purse strings of the affable gentleman who sells produce from a nearby Dundee farm. That's why I make the effort to navigate the flashing lights to patronize his business; the navigation may appear off-putting, but it's no big deal — simply a gentle merge into the parking lot. His off-the-farm produce is worth the minimal effort.

Last September, I made Crowder Peas and Bacon with a Tomato-Scallion Relish, after consulting with him on how to best cook the peas he was selling. He's delighted to chat with his customers, and gives first-hand advice on ways to utilize the produce he sells.

Yield: 4 servings
Time: 25 minutes


1/3 cup pine nuts
2 large cloves garlic, cut in half
6 ounces dry linguini (I used 1/2 bag Al Dente Spinach Linguini)
3 ears of corn, shucked; remove kernels from cob with a sharp knife
2 tablespoons extra virgin olive oil
1 pound tomatoes, stem ends removed, then cut into 1/4-inch dice
1 cup basil leaves, torn or chopped
3 tablespoon crumbled goat cheese


1. Bring a large pot of salted water to boil; preheat oven or toaster oven to 350 degrees.
2. Toast pine nuts and garlic in oven 2-4 minutes or until pine nuts are golden. (Pine nuts burn quickly so pay attention to them in the last minute of cooking time.)  
3. Boil pasta according to package instructions. In the last minute of cooking time, add corn kernels and cook 1 minute. Drain, place back into pot and toss with olive oil.
4. Finely chop garlic with a bit of kosher salt. Toss garlic, toasted pine nuts, tomatoes and basil with linguini-corn mixture. Garnish with goat cheese crumbles and serve.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of You may also e-mail her at



Mon, Aug 13, 2012 : 8:04 p.m.

Mmmm, I'll definitely check out his stand...we've got lovely tomatoes at the home garden, but lacking other veggies :O) Thanks!