I spent a couple of hours this afternoon cleaning out the garden for the winter, but I made a final harvest first. In addition to a ton of blackeyed peas, there were still a lot of cherry tomatoes and peppers, so I cut a couple of healthy sprigs from the rosemary shrub and tucked them in the bag with the veggies.
Back at home, I crushed some of the garlic I grew earlier in the season and sauteed it in a big glug of olive oil. Then I shaved a Marconi pepper into the pan and added some rosemary. A little while later, all those tiny tomatoes were popping and blistering in the oil, too. Once they started bursting, I added some sea salt and a jar of crushed tomatoes I had canned back in August.
As the sauce simmered, I roasted a spaghetti squash, also from the garden. And in a few moments, with the addition of some fresh basil harvested from the deck? Dinner will be served!
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