Summer Garden Pasta

 

To me, September is always bittersweet. I love that it is a harbinger of fall, and yet it also means the end of the garden that I labored over all summer long, as well as the fresh produce. Today I went out and picked what will no doubt be the last of the cherry tomatoes, and snipped off a few basil leaves to use in my supper. It was up near 100° again today, so I wanted something light.

 

Ina Garten’s summer garden pasta seemed just the thing. It’s very easy to make, particularly considering most of the ingredients are assembled four hours before use. When dinnertime rolls around, all you need do is to cook the pasta, toss everything together, and enjoy.  Summer Garden Pasta

4 pts. cherry tomatoes, halved

½ c. Good olive oil

2 T. minced garlic (6 cloves)

18 large basil leaves, julienned, plus extra for serving

   ½ t. crushed red pepper flakes

1 t. kosher salt

½ t. freshly ground black pepper

   1 lb. angel hair pasta

1½ c. freshly grated Parmesan cheese, plus extra for serving 

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.

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Cherry Tomatoes with Avocado Cream

It's that time of the year when cherry tomatoes are available in abundance.  That tiny little plant that you carefully placed into the warming soil back in late April/early May is now rewarding you with so many tomatoes that it's hard to eat them fast enough.  If you've run out of ideas, here is an easy recipe, perfect for summer, that will make use of them in a very elegant way.

Cherry Tomatoes with Avocado Cream

18 cherry tomatoes
1/2 avocado, pitted, peeled, and cut into quarters
2 oz. cream cheese, softened
1 teaspoon homemade or purchased basil pesto
1/4 teaspoon Old Bay seasoning
1 tsp. lemon juice

 Cut a thin slice from the top and bottom of each tomato. The bottom slice to is keep the tomatoes from rolling, so slice carefully so as not to make a hole in the bottom. With a small, serrated spoon or small melon baller carefully hollow out the tomatoes. Line a plate with paper towels.  After hollowing out each tomato, invert and place on the paper towel-lined plate to drain.  Let set for 30 - 35 minutes.

In the work bowl of a food processor (I used a small one) combine avocado, cream cheese, pesto, Old Bay, and lemon juice; process until smooth. Spoon filling into a pastry bag fitted with a star tip.  Remove tomatoes from paper towel-lined draining plate, invert and place on serving plate. Carefully pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours.

This post is linked to:
Foodie Friday
Foodie Friday @ Little Brick Ranch
Food on Friday
Friday Favorites
Friday Fat Camp
Spotlight Saturday
Seasonal Sunday

Dan Field's Pickled Green Cherry Tomatoes

Easy to make, here is a photo tutorial, the recipe is below.

This is a recipe that I stumbled upon years ago and for which I've been grateful ever since.  It suits me quite well in the spring, when the bounty of Sweet 100 cherry tomatoes begin to overwhelm and I over anxiously pick them before they turn, and again in the fall when I'm desperate to collect every last tomato from the vine before the frost.  I like having them in both seasons.  They are always welcome on picnic relish trays during the heat of summer, and such a wonderful taste of spring in a cocktail or salads during the fall and winter.

Nothing is quite so thrilling to a devoted gardener as that first tomato of the summer.

If you've never tried your hand at canning, preserving, or pickling, this is a great way to get your feet wet because truly, nothing is easier.

There is always something about pickling and canning that soothes my soul.  I love nothing more than pantry shelves full of  pickled and preserved items I've grown and harvested from my own garden.

Dan Field's Pickled Green Cherry Tomatoes
(adapted from Rick Field of Ricks Picks)
Eat these cherry tomato pickles as soon as they are ready -- 2 weeks. Ours were slightly sweet, gently sour, very crunchy and tasted of fresh tomato. They are delicious in a martini - the alcohol brings out the salty side of the pickle - but they are also very good with grilled pork tenderloin. Makes 6 pints.


For each pint jar:
2 cups (approximately) hard green cherry tomatoes, washed

2 bay leaves

1 teaspoon pickling spice (see note)

2 cloves garlic

1 dill head (or 3 sprigs fresh dill and 1 teaspoon dill seed)

1 slice onion

1/8 teaspoon celery seed

For the brine:

4 cups water

2 cups cider vinegar

1/2 cup Kosher salt

Method:

1. Sterilize jars and lids in a large pot of boiling water to cover for10 minutes. Using tongs, lift the jars and lids out of the hot water and place them on clean dishtowels on the kitchen counter.

2. Into each jar, as indicated above, place bay leaves, pickling spice, garlic, dill, onion and celery seed. Firmly pack tomatoes in each jar, to just below the fill line (the extruded line on the jar approximately 1/4-inch below the top of the glass). This can be tricky since the cherry tomatoes are so small. Don't skimp on the tomatoes and try to wedge them tightly in the jar to prevent shifting.

3. Bring the water, vinegar and salt to a boil. Pour the brine, still boiling, into the jars. The liquid should cover the solids--but only just cover them.

4. Wait 1-2 minutes to allow the brine to settle. If necessary, add a little more liquid to cover the tomatoes. Put on the tops and store for two weeks in the refrigerator or a cool, dark cupboard.

Note: The pickling spice I used came from Whole Foods and included mustard seed, cinnamon chips, allspice, dill seed, celery seed, bay leaf, mild chiles, cloves, caraway seed and ginger.

Peeking through the fence at the first bounty of the summer.

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This post is linked to:

Seasonal Sunday, Metamorphosis Monday, Mosaic Monday, Made by You Monday, This Week in My Garden and Outdoor Wednesdays