I love this season of the year – when my meals are planned around what I pick fresh from the garden.
Corn on the cob – all you can eat. Green beans – lightly steamed and dripping with butter. Summer squash in every form imaginable. And what about the tomatoes!
Unless it’s something made from that fresh, vine-ripened tomato! Something like BLT’s, fresh salsa, bruschetta, or our favorite – pasta with fresh tomatoes.
Combine 1/4 cup of olive oil, 1 clove of garlic (crushed), 1 tablespoon of fresh parsley chopped, 1 teaspoon basil, 1 teaspoon salt, 1/2 of a green pepper (chopped) and 16 black olives, sliced.
Add tomatoes and set aside at room temperature.
Cook 8 ounces of pasta according to directions. Drain and place in serving bowl. Add tomato mixture and toss. Sprinkle with Parmesan cheese.
We’re still in the honeymoon stage with tomatoes- enjoying all we can eat fresh – but don’t have quite enough yet to can.
The melons didn’t like the heat and drought of July. But thanks to the boys faithful watering, we saved one watermelon plant with 2 watermelons on it.
I was a little scared to pick the big one – but my friend Martha just gave it a thunk and proclaimed it done.
She was right – it was perfect!
I may just have to call her to come and thunk the next one in a few weeks. 🙂
So what’s on tonight’s menu?
All you can eat fresh corn on the cob (Pedro holds the record with 6 ears at one meal) and chicken wraps (with roasted yellow squash, green peppers, onions and garlic for the more adventurous eaters!)