Friday, June 19, 2009

My First Harvest


I was very excited today when I went out to the garden and saw that I had three ripe romas. I had planned on making a recipe on another blog with my first tomatoes, but unfortunately I didn't have mozarella in the house, so I whipped this up instead, using some basil from the garden and some garlic from the farmer's market.

  • Fresh egg pasta for two
  • 1/3 cup olive oil
  • 3 cloves of garlic minced
  • 5 Roma tomatoes, small dice
  • 1/4 tsp freshly ground black pepper
  • Splash of balsamic vinegar
  • 1/3 cup basil chopped
  • 1/4 cup Parmigiano Reggiano grated
  • Boil water for the pasta.
  • Heat the garlic in the olive oil until tender, medium heat.
  • Add the tomatoes, black pepper, and vinegar.
  • Meanwhile cook the pasta, if using fresh this should take between 30 seconds to two minutes.
  • Drain the pasta and return to pan.
  • Pour the olive oil and vegetable mixture over the pasta and mix.
  • Add the basil and mix.
  • Add the cheese and mix.
  • Serve in two bowls with additional cheese on the side.


  1. nice cooking straight from the garden isn't it.

  2. What vegetables are in season in Arkansas now?

    Joyce Barham
    Omaha, AR

  3. Right now I'm getting roma tomatoes, pole beans, cucumbers, the okra is getting taller everyday but hasn't ripened yet. I've also got basil and cilantro growing, as well as a very small amount of lemongrass.

    Go to this address for the Little Rock Farmer's market and it lists what is in season every month: