Even though Kansas is in the middle of a drought, our garden has absolutely blossomed during the past month.
Honestly, during the first couple of weeks, the tomato plants’ abilities to survive were in question. After consistent watering, however, they established their roots and have grown like crazy.
We also started some crops from seeds and they’ve all exploded in size.
We’ve harvested some sweet peppers, jalapeno peppers and lots of tomatoes. In combination with the produce we get each week from our CSA, it’s actually a challenge to get through all the fresh food in our fridge.
I’m not complaining — it’s fun to get creative with all the ingredients!
Keywords: entree vegetarian tomatoes
Ingredients (serves 2)
- 1 C whole-wheat pasta
- 1 C cherry tomatoes, washed
- 1/2 C fresh mozzarella, diced
- 5 large basil leaves, torn
- Extra virgin olive oil
- Salt and pepper
Cook the pasta according to the box directions. Drain and separate onto two plates.
In a medium-sized bowl, toss together the cherry tomatoes and mozzarella. Divide in half and spoon atop the pasta. Drizzle everything with a bit of olive oil. Season with salt and pepper and top with the basil.
For this meal, I used basil from the garden and cherry tomatoes from the most recent CSA delivery.
Now, my goal for tomorrow is to come up with something for all of our zucchini… I’m thinking muffins!