 After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl: ¼ cup red wine vinegar ½ tsp sale 1/8 tsp pepper 1 clove garlic 1 T Dijon mustard ¼ cup olive oil ¼ cup fresh basil (chopped) 4 oz/125 g uncooked pasta Cook pasta, toss with 1/3 of dressing. 2 cups fresh vegetables chopped (zucchini, sweet peppers, cucumbers, broccoli) 3 medium tomatoes chopped ½ cup sliced olives Add to pasta and top with remaining dressing. ½ cup fresh basil leaves 2 T fresh parsley Cover and chill for 4-24 hours. ½ cup parmesan cheese or crumbled feta Sprinkle on top before serving. From Simply In Season
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 Season of abundance:
It's easy to feel overwhelmed by the abundance of the harvest at this point in the season. What should I eat first? What, I need to harvest cucumbers again? I need to find time to freeze my green beans for the season! But truly there is so much to be grateful for. Here's the list from this week: - amazing fresh corn on the cob for supper on Tuesday - a friend veterinarian who is willing to help us with our goat herd - crates of beautiful slicer tomatoes and melons - long anticipated - time away at a lake last weekend with family and friends - thankful to my parents for keeping things going last weekend - homes for all those flower bouquets - thank you everyone! - Denise and Brent's patient bean picking - it's quite relentless now. - Kate and Zoë doing a bunch of dead heading in the flowers today |
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