Feaston’s Freezer Pasta Sauce

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.

In Season Stuffed Tomatoes

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.

Feaston Needs Your Help!

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 ...

Roasted Beet Salad

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!

Asparagus and Mushroom Cream Pasta

Asparagus is right in the thick of its growing season and are we ever glad! Unlike the off-season stuff you find at the grocery store, fresh, local asparagus tends to have smaller, more tender spears, making it the perfect addition to this creamy pasta dish.

We recommend you pull out the biggest skillet you can find and save this recipe for a cooler day – no one wants heavy cream when it’s 90 degrees outside.