zucchini pasta, kalamatas, sun dried tomatoes,basil and more

Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.

wendyellenthomas.comI got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?

zucchini pasta, kalamatas, sundried tomato and basilThis thing rocks. I’m watching my zucchini plants blossom and literally can’t wait to harvest the first few baby zuchs. I cherish this anticipation and basically block out what happens after about the 100th green or yellow fruit. That’s when the livestock start doing the squash dance. Here are summer squash plants-

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See those little yellow guys?

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I turned about 5 medium green and yellow fruits into ringlets.  It’s a good idea to salt your zucchini (about ½ tsp) and give it 20 minutes to sweat then strain it. Worst case you don’t, and you end up with some liquid to make dressing with. Chop up one can of drained artichoke hearts…

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and about a half a jar of sun dried tomatoes packed in olive oil. Slice onions…

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And chop/slice roughly ¾ of a cup of pitted kalamata olives. I try to get artichoke hearts, tomatoes and olives by the case as it almost makes them affordable when you buy in bulk. Any one of these ingredients crank up just about anything a couple notches.

Lastly, a handful of fresh basil leaves…

wendyellenthomas.comSimply toss it all together and dress with a ⅓ cup of olive oil, half a fresh lemon and a splash of white wine vinegar. Salt and pepper to taste-

Recipe:

  • 5 medium zuchinni spiralized, cut on a mandolin or try using a julienne peeler
  • ½ tsp salt
  • 1 drained can artichoke hearts chopped
  • ½ packed cup of sun dried tomatoes chopped
  • ½-¾ cup kalamata olives chopped
  • ¼-½ sliced medium red onion
  • ⅓ cup olive oil
  • juice of ½ lemon (throw a little zest in there too if you’d like)
  • splash of white wine vinegar
  • salt and pepper to taste
  • optional- 1 clove pressed garlic

This really doesn’t need a printed recipe, trust me- save the paper. Just have a go at it and plus or minus the ingredients you like. Make it your own.

Simple,fresh, healthy and full of flavor.

zucchini pasta, kalamatas, sundried tomato and basil-5And here is the farm in early June- the garlic is outrageous. I’m hoping the soil wasn’t too fertile. We’ve got some hefty stalks.

garden 6-4-15Ollie wanted potatoes this year… and potatoes he shall have. We gave up a lot of real estate for 4 ROWS! Usually I plant 2 sides of 1 row but this year decided to give them lots of room. German butterball, Yukon gold, Pontiac red, and 2 varieties of fingerlings

garden 6-4-15-6Greens are doing great, weeded and mulched…

garden 6-4-15-8But wanted to throw this in so you see all parts of the garden… kind of like me. You think you are looking at a bed of weeds and that’s partly true. But there are soon to be sweet strawberries in there. My theory was the birds won’t find the berries in all those weeds. Really this bed will be turned over this fall. It’s just too full of buttercup but due to lack of time I thought I’d try out my rationalized theory:)

garden 6-4-15-9See what’s hiding in there- don’t tell the birds

garden 6-4-15-10Here’s a couple favorite roses in the landscape. A little thorny tea rose…

garden 6-4-15-16I focus up on them to avoid looking down at the weeds that need attention… This massive wild rose is breathtaking every year.
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And the kids are growing…

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oh this sweet face…

garden 6-4-15-13Have a lovely beginning of summer

Classic Summer Pesto

Basil is on. On and in everything these days. Eggs, toasts, salads, pork, fish, chicken, dips. It is also THE base for classic pesto…like that’s any news. But this is a reminder to make it cause it’s so good and easy. Grown best under cover in the San Juan Islands, with a little protection from the wind and chill, basil is making itself known here on Orcas Island. Once again, generous friends sharing their riches have opened their garden gates….

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Donna Hay Photo Challenge #9 Goat Cheese, lemon and pea Pasta

***UPDATE***  I’m pulling out the pasta pea bit from my last post so it’s not smushed in between the cabin and the salmon and the …..And you may still get another one later today for the berry tart bake off! Where did June go??? Ok… just pretend like you’re surprised 🙂

Yes, I did make MORE pasta and had a lovely but challenging afternoon taking photos of it. It was like a haircut you keep having a go at and never feel you get quite right… except with less long term effect.

Here is the link to the Donna Hay photo challenge at Jungle Frog Cooking.

And here is the original picture-

The image comes from the summer issue of Donna Hay’s issue 55 (febr 2011). The photo is taken by William Meppem and styling by David Morgan.

And this is my go at it 🙂

And this is the one I couldn’t decide on…

And here’s the rest of it you’ve already seen….

Here’s the recipe but head over to Junglefrog if you want to Print. You should go over there anyway because it’s a great site.

Ingredients

  • 400g penne
  • 420g frozen peas (2 cups)
  • 2 cloves garlic (crushed)
  • 2 tablespoons lemon rind (finely grated)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 240g goat’s cheese (crumbled)
  • 50g rocket (arugula, chopped)
  • sea salt
  • cracked black pepper

Boil up you noodles of choice… regular semolina or one of the many gluten free varieties. The recipe called for Penne but I like the twists… And get yourself some peas! I love using pea shoots for the green and Donna Hay used Arugula. I also added cut up snow peas giving it a little crunch.

I used fresh shelling peas, snap peas, and pea shoots all from local gardens. I used to love growing pea shoots for salad. You can even do this in a pot of the porch.

A little olive oil, fresh garlic, lemon juice and zest, fresh goat cheese and did I mention PEAS!

It’s a simple dish that can be made ahead of time and served at room temp or warmed up a bit…

Thanks for your patience in my need to make this happen on the LAST DAY of JUNE!
Tschüß,

Goat Cheese, Lemon and Pea Pasta, Grilled Salmon and a peak at Frog Song Farm…

I’d like to introduce you to Frog Song Farm, our summer digs, with a couple of photos I snapped last night. This humble octagonal structure was built by a man child at the age of 24, so the story goes. And it miraculously still stands roughly 30 years later. My first introduction was a description of Frog Song Farm posted on a small blue lined 3×5 index card in the spring of 1993 at the Seattle Tilth office in Good Shepherd’s park. “15 Acre Organic Farm, cabin, mature fruit trees” it read.  I was just finishing my degree at Bastyr College. After my last class, we took a six week journey traveling up the inside passage with a VW bus on a boat, then drove back down through Alaska and the Yukon. It was the moment of our return that I found myself busting to get out of the city. Three weeks later I sat on the lawn outside of a then intact octagonal structure surrounded by a small picket fence smothered with trailing roses. Ripe fruits of mid August swooned me. Laying in the grass, cocked on one elbow twirling grass blades between my fingers, I, also ripe at 25, negotiated with the owner as to how I could make this work.

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