Summer Bounty!

The Cornucopia of Summer

As we reach the beginning of August, all the hard work of the year is coming to fruition.  The amount of food the farm is generating is enormous, and the amount of fruit coming off the plum trees is incredible. A cornucopia that feels like it has been turned around and become a venturi of abundance we are barely able to keep up with. And the tomatoes are coming, along with beans, potatoes, and squash! Our menu planning is all about how to incorporate as much as we can into this week's menu.  

This past week’s menu highlighted the first big harvest of cherry tomatoes

We made Maggie’s Pasta Sauce, named after the very first thing I taught my oldest daughter to make when she was about nine. It’s a simple dish with just four ingredients, but like all simple recipes, it depends entirely on the quality of the ingredients and careful technique.

Our fresh garlic is toasted in olive oil. We use our own chili powder made from Aleppo and Cherry Bomb chilis. Then we add peak-of-season cherry tomatoes, quartered and gently warmed in the garlic chili oil.

It’s so simple, and when the ingredients are at their peak, it’s sheer perfection.

Maggie’s Pasta Sauce was served alongside garden kale with fromage blanc cavatelli, garden basil, and Glendale Shepherd’s “Woodsman.”

 The featured wine: Grosgrain, Blush Rosé - Crisp and fresh with aromas of strawberry, ruby red grapefruit, melon and white flowers.