Meteorologically speaking, fall has fallen. Maybe in parts well above the Mason-Dixon Line or high in the Appalachians, crisp mornings and whispers of Autumn proper are upon y'all. When I'm in Cashiers, I can feel it too, but whilst back in Perrydise, the equinoxes have not yielded one to another and summer still reigns supreme.
Indian Summer is what this seasonal limbo is often referred to. And summer garden produce is still coming in too! With the plethora of produce, a couple of my favorite dishes make their way to the table this time of year. In Dinner on the Grounds, I have my Cashiers Farmers Market Pasta, and from A Time to Cook, my Summer Garden Pasta comes to life on the pages.
I love this pasta. It's simple and delicious and full of flavor. It can be doused with cream and covered with cheese or served simply without the cheese and cream ... yet be so elegantly fresh and light. It's even better the next day reheated!
Plus, this is a pot and pan dish. Boil the pasta in a pot and sauté the veggies in a pan. Mix it all in the pan and serve! There'll be some chopping too but it's a fun meal. A meatless meal but you'll never miss it... Unless you just want a piece of salmon or some shrimp or sausage for good measure.
Which would you choose, the green or purple basil?
A rawist is a person who consumes primarily raw food, (or all raw food in some cases).
Some things are just too good to pass up, such as the combo of blueberries and brown sugar.
My friend, Lynn, rubs up with mosquito spray and grabs a bucket as she heads out each year at this time to pick wild blueberries. She's been doing this for years, so it doesn't take her long to pick enough of those small, sweet berries in her secret spot to make at least a couple of blueberry pies. And, she makes the world's best pie crust. This year, she brought me a small pie that was perfect for my husband and I to share. We savored each bite of flaky crust that held her homemade wild blueberry pie filling. It was absolutely heavenly.
