Heaven, I'm in Heaven...no, actually, I am in Healdsburg and the tomatoes are RIPE!!! I picked these tonight, initially thinking that we would have a basket ready to sell tomorrow morning at the Windsor Farmers' Market. Can you tell that didn't happen?
I couldn't help it. I asked Farmer Jeff to bring home some basil and goat cheese so I could make a dinner of freshly picked and sweet summer squash, some of our market neighbor's incredible "Chinese Striped" garlic (Tom Noble's Armstrong Valley Farm), and these lovely little tomatoes.
Represented above are tomatoes with names like Matt's Wild Cherry, Yellow Marble, Mirabel, Sprite, Sweetie, Isis Candy, Green Grape and Red Fig. I love these names! I promise more pictures.
Okay, I have had folks requesting more recipes, so here you go. This is what we had for dinner tonight.First Summer Tomato Spaghetti
Serves 2-3 (depending on whether or not you go for seconds!)
Salted boiling water
6 oz. dry spaghetti
1 tablespoon olive oil
2 cloves garlic, peeled and thinly sliced
1/4 teaspoon red pepper flakes
1/4 cup yellow onion, sliced
2 cups fresh summer squash, diced
*Squash blossoms can also be used along with the squash
2 tablespoons basil, thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry white wine
1 cup tiny cherry tomatoes (or cut in half)
2 ounces goat cheese, soft kind
1. Bring a large pot of water to a boil. Add salt once it has boiled. *No need to add oil, just use a gallon of water per pound of pasta. Add the spaghetti and stir to separate the pasta.
2. In a large, COLD saute pan, add the oil, garlic and red pepper flakes. Turn on the pan.
3. When the garlic starts to sizzle, add the onion and cook for 2-3 minutes, stirring while onion is cooking.
4. Add the squash and stir. Cook for 2-3 minutes. Sprinkle with salt and pepper.
5. Add the white wine and stir until the wine is almost gone. Add the basil and cook another minute.
6. Check the "done-ness of the pasta. I bite a piece in half or break it in half and look at the center. If you see more than a dot of white (uncooked) then let it cook longer, about another minute. If you just see a dot, NOW ADD THE TOMATOES to the squash and gently stir to heat the tomatoes. *JUST HEAT the tomatoes.
7. Quickly drain the perfectly cooked pasta and add to the saute pan and stir. Add a little of the pasta cooking water, about 1/3 cup or as needed to keep it moist.
8. Divide the pasta into 3 servings (I know this is a strange number but this is how much I
usually make so we can have a little more!) by first removing the pasta and putting onto the plate.
9. Next scoop out the squash and tomato mix onto the top of the pasta.
10. Break the goat cheese into little lumps/nuggets and then a good grind of fresh black pepper.
Labels: Armstrong Valley Farm, Green Grape, Isis Candy, Matt's Wild Cherry, Mirabel, Red Fig, Sprite, Sweetie, Tom Noble, Windsor Farmers' Market, Yellow Marbel