Friday, August 26, 2011

In which I reveal just how impressionable I can be

I work in a retail setting, and although my current store is far to busy to allow me to keep up with celebrity gossip the way some of my former stores did, I do have a clear view of the magazine display at our checkout counter. For the last month, the cover of Martha Stewart Living has been teasing me, especially on the days that I don't get a chance to eat.

That deliciousness is marinated heirloom tomatoes with pasta, and it is damn near perfection for a summer dinner.

We threw this dinner together Tuesday night after I got home from work, so it's a good thing it's a quick and easy meal. It wasn't as garlicky as I thought it would be after reading the recipe, but it had a really great flavor, and it's just so pretty!

We used a mix of heirloom tomatoes from the CSA and our garden. Definitely going into the arsenal of recipes to use up tomatoes without making the typical pasta sauce.

Friday, August 12, 2011

CSA Week 11

So apparently I've skipped a couple of weeks of the CSA. There hasn't been much variety in the pick ups, so while delicious, things have not been overly interesting. Gabriella is fingerpainting at the moment though, so we can chat a bit about yesterday's pick-up.

Lettuce, two huge sweet onions, green beans, potatoes from North Star's potato breeding project, tomatillos, and a couple zucchini and eggplant.
Think it looks a little light for a farm share in the height of the growing season? You're right, it is.

Well, it's August, which means ...

Seven pounds of tomatoes in fact. Did I mention that we have 7 purposely planted and a few volunteer plants of our own and we're swimming in tomatoes. Yeah, there will be some sauce making in the near future.

Here's the actual bounty picture from yesterday

Since last night was the official return of football, even if it was just preseason, we needed an easy to eat in front of the TV meal. Add in 7 pounds of tomatoes, and we opted for pizza again.

One of my favorite things about pizza is just how versatile it is. Start with the same simple dough and you can end up with a ton of different meals. Of course, Peter is a traditionalist, so we made another margherita for him. 
Basil pesto, fresh tomato slices and mozzarella

We piled quite a few things on "my" pizza. Yes, it was a more labor intensive preparation, but I think it was worth it
Whoa, scary hand there.
Roasted eggplant and cherry tomatoes, caramelized onions, green peppers with ricotta and mozzarella