Spaghetti. With meatballs. And garlic bread. That’s undoubtedly our favorite meal here at Feaston. We shopped around at the store for our favorite pasta sauce and we generally buy this brand. But lately, our loyalty has switched to a new brand: our own.
With the abundance of tomatoes from our backyard garden we have been making huge soup pots full of sauce, then bagging and freezing it. The plan? Crack them open for some fresh garden taste once winter rolls around.
Check out the jump for our secret Internet-only recipe.
Our tomato plants are bursting with life and picking tomatoes has become a part-time job. Seriously, we’re picking, like, everyday.
Even between our tomato canning projects, like pasta sauce and salsa, we found ourselves with some leftovers. So when we came across a recipe for stuffed tomatoes, idea courtesy of Martha Stewart, we jumped on it. Sorry Martha, your recipe wasn’t online.
It turned out to be a deliciously eggy dish that made good use of juicy beefsteak tomatoes.
Good for in season tomatoes, but beware of hot days. They take a while in the oven.
Beets, my coworker informed me, are having a moment.
And it’s true – suddenly they’re everywhere! Culinary curiosities! Which is a good thing because they are swinging into season in PA and we got our hands on some. The results, as you’ll see, were delicious.
In season at a farm near you!
Filed under Dinner, Salads
Tomato season is almost here in our neck of the woods!
For tomato fanatics, such as ourselves, the red globes in the supermarket year round don’t hold a candle to the fresh, sun-warmed fruit you can pluck from the backyard garden. Or pick up at the local farmer’s market, which is what we did.
While this simple salsa would be good on just about anything – plain ol’ chips, burritos, atop a burger or a pile of nachos, we chose to make it the crowning glory of our pork burrito bowls.
Really, extremely, delicious, fun salsa time.
We recommend making this at least an hour before dinner, though the longer it sits, the better it gets. And it couldn’t be easier to make.
- four medium-size, ripe tomatoes (we like beefsteak)
- one jalapeno
- 1/2 medium onion
- handful of fresh cilantro
- garlic powder
Simply dice the tomatoes, mince the jalapeno, chop up the onion and cilantro and combine all ingredients into a bowl. That’s it. You can adjust to make as oniony or spicy as you desire. Personally, we like good hunks of tomato, a little jalapeno kick and a lot of fresh cilantro.
What will you use your salsa for?
It’s probably because our garden is in full-force growing mode, but we have been itching to eat fresh spring vegetables.
We still have a few weeks before we can choose from a wide variety of in-season vegetables. Until then we’re left with asparagus, spinach, various other lettuces … and peas.
Since we’ve been featuring a lot of spinach lately and we couldn’t figure out something creative to do with asparagus (unlike Mark Bittman), we decided to give peas a chance. Here’s what we cooked up:
It's pea hummus fixed up real nice on some Naan with lots of toppings.