Conversations in the Garden

Conversation thrives in the VegHeadz garden while we are pulling weeds and harvesting our crops.  We share personal and gardening information, have teaching moments with plants and bugs, enjoy visits from our supporting Extension Agents, and laugh a lot.   One of the fun things is sharing recipes.  With an abundance of squash and tomatoes this year in gardens and farmers markets, we decided to share a couple of the simple and delicious recipes we have talked about this week while harvesting squash and tomatoes.  Enjoy







Sam's Sauteed Squash and Eggs

3 or 4 medium  yellow crookneck squash (ideally smaller and a few more)

Slice thinly and saute lightly in olive oil until just becoming a bit tender. Salt and pepper to taste.

Mix  2 large eggs with about 1/4 cup freshly grated Parmesan cheese.  Pour mixture into pan with squash and cook till eggs are set.  Continue to scramble the combination together. (or fold like an omelet, or cook top in oven like a frittata).  When eggs are done, serve.  Cold leftovers are delicious!!!

 

Summer Spaghetti

2 1/2 cups (about 1 lb.) peeled, seeded, and chopped fresh tomatoes (Dip in boiling water for 45 - 60 seconds before peeling) (or just chop with the skins on--slightly different sauce, but still delicious)
1/4 cup chopped fresh parsley
2 Tbsp. shredded fresh basil
1 onion, finely chopped
1 1/2 tsp. minced garlic (about 2 med. cloves)
6 to 8 pitted green olives, chopped
2 tsp. capers
1 1/2 Tbsp. wine vinegar or lemon juice
1/4 cup olive oil
1/4 tsp. each dried oregano and crushed red pepper
1/2 tsp. each paprika and pepper
1/8 tsp. salt
8 to 12 oz. spaghetti or other pasta

Combine all ingredients except pasta in a large bowl.  Let stand at room temperature for an hour, or refrigerate up to 8 hours.  Cook pasta according to package directions; drain.  Add the hot pasta to the tomato mixture and toss well.  Serve immediately.  Serves 4-6.  The contact of the cold sauce with the hot pasta releases a unique and delicious aroma and flavor.