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.
Hey there, Feaston fans! Care to help a blog (and local farmers market)? It takes 30 seconds and is totally, completely painless.
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.
We’ve been having an ongoing discussion in the Feaston house about what recipes we would share with a novice cook or baker that would really teach them the principles behind kitchen science and yet let them experiment with different flavors in a number of combinations.
The humble crisp is definitely one of those recipes – and perfect for the summer into fall, when all kinds of fruits and berries are coming into season.
We humbly present our Peach Raspberry Crisp – the greatest dessert of the summer.
Serve it with some ice cream, froyo or whipped cream.
I guess it was only a matter of time before our gardening led to canning.
With so much produce coming into season at once, we had to figure out a way to “put it up.”
Luckily, we were able to get some canning supplies for not too much money and set out to use the fruits and vegetables of the season.
First up was hot pepper jelly, a recipe for which can be found here. But what we were really excited about was homemade strawberry jam.
Peppery. Also, a great use of many jalapeno peppers.
With all the cooking we do at Feaston, sometimes the kitchen heats up a little too much in the summer and, of course, a good sweat is always a sure thing while standing over a flaming grill.
Needless to say, we get thirsty. But we’re pretty sure there is a mandate somewhere about summer evenings and cocktails. Mainly, that you need one to cool off.
To be honest, this wasn’t that great. Hopefully the internet will have some ideas on how to make it better.
Our deconstructed Salade Nicoise was the result of a pile of ingredients at the ready: tuna fillets, locally grown new potatoes and tomatoes, and spinach.
We took it apart and then rebuilt it. Sorta ...
Filed under Dinner, Salads