Tag: tomatoes

Garden-to-Table Summer Love

Posted on by Mary
Italian-Kissed Summer Veggies

A few months ago, I woke up and realized how much I missed writing this blog. My editing newsletter took its place for a while, but it was time to separate the two. This blog is for pure fun and allows me to release my inner spirit for the joy of it. 

It’s summer love in the Knight Oasis this August. My garden has had a workout! I loaded the middle box with green beans, which are now all harvested and many frozen for future use. I’ve replaced them with yellow zucchini, parsley, carrot, and basil seeds. The herbs, especially the basil, sport larger and more aromatic leaves in the late summer and early fall. I’ll have a pesto party in October! My friend, John, gifted me a grapevine, now growing up a new trellis, and two butternut squash seedlings, which are taking over the ground space behind my beds.

Every year, I like to try to plant something I’ve never done before, and this year, it’s hard squash. My front bed is seeded with acorn, delicata, and red kuri squashes for a November harvest and winter of good eating. The back bed is lush with zucchini, Kellogg, Costoluto Genovese, and Sungold cherry tomatoes. Yesterday, I spied and ate the first two ripe figs of the summer!

The kitchen has been calling my name, but not for my usual canning of tomatoes and jamming of fruits. The bright flavors of Adele’s Caponata are the perfect use of my garden’s harvest. Make a batch and keep it on hand for easy entertaining. I’ve served it as an appetizer with crostini, on a toasted baguette for lunch, and stirred it into pearled couscous for an easy dinner. What are you making with your garden produce this summer?

We celebrated my mom’s 93rd birthday with a small gathering, and I made a super easy and delicious ginger-mint shrimp dish from New York Times Cooking. It’s perfect for a crowd, and there were no leftovers! For dessert, I whipped up a batch of mini pavlovas, her favorite, and instead of my usual lemon curd filling, I churned two ice creams: salted caramel and fresh peach. David Lebovitz’s book, The Perfect Scoop, delivered on point with his salted caramel sauce that I swirled into crème fraiche ice cream. Buonissimo!

Celebrating my mom with a birthday pavlova stuffed with homemade ice cream, with a drizzle of caramel sauce, and sauteed peaches.

Because tomatoes and zucchini dominate my garden, I created this easy caprese-ish recipe. It’s my answer to the perfect summer dinner.

Sun-Kissed Italian Veggies

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course, Salad, Vegetarian
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini, coarsely grated
  • 1 garlic clove, finely minced
  • 1/2 cup niçoise olives, sliced in half
  • 1 Tbs capers, rinsed
  • 1/2 cup sliced red peppers or roasted red peppers, sliced
  • 1/2 cup mini mozzarella balls, quartered
  • 2-4 ripe tomatoes, coarsely chopped or 1 cup cherry tomatoes, cut in half
  • 1/4 cup Extra virgin olive oil
  • 1 cup thinly sliced basil
  • 2 Tbs pine nuts, toasted
  • salt, pepper, and pepperoncini to taste
  • 6 oz. pasta I like the squiggly kind that is forkable with some texture, like Trader Joe’s Gigli or Cascatelli.

Method
 

  1. Mix all the veggie ingredients in a large bowl, except the basil. Add enough olive oil to coat, about ¼ cup. Sprinkle in salt and pepper to taste, and add pepperoncini for some heat. Be sure to season with enough salt and pepper.
     
    Bring a large pot of water to a boil and add 1 tsp. salt. Add pasta and boil until al dente, about 10 minutes. Drain and immediately toss into the bowl of veggies. Taste again for seasoning. Gently stir in basil. Sprinkle with pine nuts. Enjoy while warm.

Notes

*Note: I think feta cheese would substitute nicely for the mozzarella if you want a Greek flair.

I’m so glad to be back! In next month’s blog, I will take you on a road trip to northern Arizona, including a jeep ride deep in the canyons of Canyon de Chelly. The experience of a lifetime!

That beautiful season, the Summer! 
Filled was the air with a dreamy and magical light; 
and the landscape 
Lay as if new created in all the freshness of childhood. 
–   Henry Wadsworth Longfellow

A late summer garden has a tranquility found no other time of the year.

William F. Longgood

Ciao for now,

Mary signature

Picnic Palette

Posted on by Mary

Color is the theme of this vibrant and hearty side dish that delivers both bold flavors and textures. Reminiscent of something Italian, it is the picture-perfect picnic dish. Using a mandoline or vegetable slicer will make quick work of prepping the veggies. Be sure to slice them thinly, 1/8″ – 1/4″ thick, or you will be waiting forever for it to finish cooking. I used my herbal olive oils from The Virtuous Olive, to really push the flavors. It’s ok to use different veggies from the ones I chose. This is delicious hot or cold. Just paint your palette and be prepared for rave reviews!

Summer Garden Side

5 from 1 vote
Print Recipe
Ingredients Method

Ingredients
  

  • 1-2 zucchinis thinly sliced.
  • 2-3 bright red tomatoes thinly sliced
  • 1 eggplant thinly sliced, then cut into half rounds
  • 3 garlic cloves finely minced
  • 1-2 tsp. chopped fresh herbs thyme, basil, parsley or your choice or use herbs de Provence
  • salt

Method
 

  1. Preheat oven to 350 degrees. Lightly oil an 8 X 10" pan. The size of the pan is not important. If you are feeding a crowd, use a larger pan and prep more veggies.
  2. Toss veggies lightly in Extra Virgin Olive Oil.
  3. Layer zucchini slices along the side of the pan. Sprinkle with garlic, scatter the herbs and lightly salt. Repeat layering with tomatoes, garlic, herbs and salt, then the eggplant, garlic, herbs and salt. Continue layering until you've reached the end of the pan. If there are gaps, like I had in mine, roll up thin slices of zucchini and tomato to form mini roses. They serve a purpose and look pretty too. Drizzle entire dish with Bel Tocco Extra Virgin Olive Oil or Basil Extra Virgin Olive Oil.
  4. Bake for 1 hour or until veggies are soft but not soggy. Let cool and serve either warm or cold.

 

This story is re-published from a July 2015 post. It is the perfect way to use those fresh, summer veggies.

“Summer night–
even the stars
are whispering to each other.”
— Kobayashi Issa

Enjoy your summertime!

Ciao,

Garden Reformation

Posted on by Mary

The cicoria edible plant, gone to seed, produces these lovely purple flowers. I have not removed them yet as they are so dainty and sweet.
The cicoria edible plant, gone to seed, produces these lovely purple flowers. I have not removed them yet as they are so dainty and sweet.

The Ops Twins (see April 2013 “The Beet Goes On”story), goddesses of agriculture, united again to trim, weed and dismember parts of my garden in need of refreshing. This year my niece Maya joined in to help celebrate Mother’s Day and to lend a hand.

A trio of generations gathers to celebrate Mom and our friendships.
A trio of generations gathers to celebrate Mom and our friendships.

I selfishly hang onto over-grown, gone to seed and wilting plants from my winter garden. I love the height and depth of colors the favas, kales and Italian greens grow into. They are a focal point in my yard, always happy with the cooler weather, requiring little attention except for the oohs and ah’s I deliver to them daily. Yes, I play favorites and my winter garden is my favorite child. So, I procrastinate, as long as possible, adding these spent greens to my compost pile.

I dug up this Rapa Toscana root. Does anyone know if you can eat this? Speak now or forever hold your peace!
I dug up this giant Rapa Toscana root. Does anyone know if you can eat this? Speak now or forever hold your peace!

A farmer's best friend. These worms will keep my soil healthy for the tomatoes.
A farmer’s best friend. These worms will keep my soil healthy for the tomatoes.

Something I did yesterday was to uproot the many volunteer tomatoes that have dug themselves into my gravel, and replant them with the other free spirits that sprouted up about two months ago in my strawberry box. It’s my experiment. All my tomatoes this year will be a surprise as to variety. Kind of like not knowing if it’s a boy or a girl.

I fashioned a tepee of old trellises to stake up my volunteer tomatoes. I think it's awesome!
I fashioned a tepee of old trellises to stake up my volunteer tomatoes. I think it’s awesome!

My box of flowering and consequently bitter greens is now vacant, awaiting another weekend inspiration. What to plant this spring? Most likely grilling veggies, as they seem to be my summer dinner – so simple and fresh.

This Italian cicoria or chicory, is my favorite plant this year. Its elegance dances a tangled tango.
This Italian cicoria or chicory, is a sculptural work of art and my favorite plant this year. Its elegance dances a tangled tango.

As I clear out and make space for new, I own this change and am re-energized at the prospect of vine-ripe tomatoes, long, skinny, deep purple Japanese eggplant, peppers of all colors, sweet and of fire, and who knows what else?

Feeling the warm dirt caress my fingers, as I dig holes for new seeds and plants, gives me a rush of joy and fills my happy heart with hope for abundance. What foods, ideas or dreams will you plant for yourself this week?

The Buddleia, or butterfly bush, is doing its job, attracting butterflies and hummingbirds galore. Since these guys are short season bloomers, I had to share their heartbeat.
The Buddleia, or butterfly bush, is doing its job, attracting butterflies and hummingbirds galore. Since these guys are short season bloomers, I had to share their heartbeat.

Leave room in your garden for the fairies to dance.

Ciao for now! Happy planting!

Mary