Out at the farm we're seeing lots of fall wildflowers popping up in the perennial area. Mainly asters this week were displaying some lovely purple and ethereal-looking whites.
We had to bundle up some of the crops for the potential frost that was going to hit this weekend. Below you'll see a picture of some of the covered rows of ground cherries. That white fabric was definitely difficult to put on in the 30mph winds we had that day.
Because of the potential frost, we also had to harvest as much as we could before the frost got to it. We went all out on what's left of the tomato patch, got the remaining winter squash in and scavenged for anything else that was left.
In my personal plot, I harvested out as much as I could. I came home with quite the bounty. My zuchetta plant was still going strong, so I picked whatever was there, small or large. Tomato yields were pretty good as well. My favorite variety for the year was Sunset Bumblebee. I'll probably do a seed saving post on those later. Otherwise, my basil plants have had good yields, but I only got one orange pepper for the whole year. Had some volunteer tomatillos in my plot as well.
Once I laid out all the produce I knew I was going to have to do something with them now or else risk letting them sit around in the kitchen where I would procrastinate on using them only to have them go bad.
Luckily I had just ran out of my preserved basil the week before, so I put another round of basil and olive oil into the empty ice cube tray and stuck that in the freezer. This is probably my favorite way to preserve herbs because they're easy to pop out and use whenever you need them. I also use a lot of olive oil in dishes, so this method is perfect for me. Preserving in the ice cube tray is also nice because usually one cube is just enough for sauteing in the size pan that I own.
With the tomatoes and some of the basil, I whipped up my favorite One-Pot-Pasta recipe. This is a great, fast meal because everything happens in the same pot so you don't have to worry about watching different things. You can make this in several easy steps:
One Pot Pasta
Step 1) Start to cook the amount of pasta you need for the number of people you're serving.
Step 2) While the pasta is cooking, cut your tomatoes into small, bite size pieces. I usually use cherry tomatoes that I halve and quarter.
Step 3) When your pasta is almost done, strain off a large amount of the cooking water, leaving a little still in the bottom of the pan. You need this for the base of the sauce.
Step 4) Add the tomatoes (and onions, garlic, basil, whatever else you like in sauce) and cover the pan.
Step 5) Cook until added ingredients are soft and have incorporated somewhat into the the water.
Step 6) Cool and enjoy!
I had several zuchetta squash that had broken ends and needed to be used straight away, so I sliced them into thin rounds, threw them in a pan with some olive oil and sauteed them until soft. Once they were soft, I lowered the heat as low as possible and covered them with shredded cheese and some garlic salt. When the cheese had melted, I served them as a side to my pasta dish. They were pretty delicious. The picture below is a bit blurry, but you get the general idea.
Overall, it was a lovely fall harvest feast. I brought the kale, tomatillos and most of the tomatoes to my parents who were in town this weekend, along with two winter squash my mom asked me to pick up from the farm. I feel like I'm turning into their own personal CSA since I seem to bring them vegetables every time I see them!
Now I'm off to the farm for work, and thankfully we have a lovely, sunny fall day to make up for the terribly cold and windy day we had last Friday.