Fall Garden: Week 1, Plus Roasted Tomato Recipe!
Beans have already sprouted in the new fall garden! The spinach and beets are also beginning to break through the ground. The cherry tomato continues to produce large amounts.
Cayenne peppers and Thai basil are also quite bushy.
Serrano peppers are coming along nicely, although they required a dousing of Neem oil to combat aphids and whiteflies.
I added a sweet basil and Anaheim pepper last week which have rooted nicely.
Here is the harvest for the week:
Cayenne peppers, Serrano peppers, cherry tomatoes, and a sprig of wild California Bay Laurel from near Seven Oaks Dam.
Harvest Recipe: Roasted Cherry Tomato Penn Pasta with Homemade Ricotta Cheese
That's right, I made Farmer's Cheese again! This time, I used a whole gallon of organic whole milk along with active culture Greek yogurt and homegrown lemon juice. Most of the curds went into a big, firm round, but enough escaped the cheesecloth to enrich my pasta dish.
In addition to the colander full of tomatoes, I chopped up some sweet bells, red onion, cayenne and serrano peppers, and garlic. Tossed together with a squeeze of fresh lime juice, olive oil, sprig of rosemary, 1 small California bay laurel leaf, and salt and pepper, I roasted the veggies for about 1 hour, stirring as needed.
I cooked up a pound of penne pasta, then pureed the roasted veggies in small batches for a sauce.
Once combined, in goes the freshly made Ricotta cheese:
Stir gently to combine, and Voila! A late summer lacto-vegetarian meal to feed the masses!
Be a local-vore. What kind of fruits and other produce come from your community? What can you wildcraft or grow yourself? Please share your favorite fall garden recipes below, and Steem On!
May all beings dwell in love kindness peace and joy.
Love,cat
@creationofcare
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