It is so easy to be grateful at this time of year...holding the wonder of the garden in my hands, knowing the journey taken by each and every yield! Freddie and I sit down to our evening meal each night and are truly awed by what lies before us. I am often overwhelmed by what the soil, sun, air, nutrients, toil, sweat, implements, and attention, to say nothing of 'higher powers', to name just a few, have brought to my table.
Eggplant, onions, zucchini, garlic, fresh oregano, olive oil and salt and pepper tossed together, and roasted....
(A wonderful book.)
Rigatoni boiled al dente, mixed with fresh chopped basil, shredded Organic Valley's Raw Milk Jack Style cheese, the roasted vegetables and last years roasted tomato sauce...
Rigatoni boiled al dente, mixed with fresh chopped basil, shredded Organic Valley's Raw Milk Jack Style cheese, the roasted vegetables and last years roasted tomato sauce...
a grating of Romano Cheese over all and baked for about 25 minutes in a 375 degree oven...
Cucumbers, dill, onions, tomatoes just picked and seasoned with olive oil, wine vinegar, oregano and salt/pepper...made early enough to marinate for an hour or so...
And a new idea of mine, save some dough from Sunday's pizza to experiment with 'fresh flat breads' for the week's meal. Here dough hand stretched, brushed liberally with olive oil, covered with thinly sliced tomatoes, chopped basil, kosher salt and freshly ground black pepper,
simply a wonderful 'bread' to accompany our meal.
My garden, my hands, my table, my father, my mother, my kitchen....microcosm of creation.
Here in my small world is encapsulated the whole.
Here in my small world is encapsulated the whole.
