Wednesday, September 15, 2010

Late Summer Harvest Pasta Recipe

Onions! Sweet onions. I grew Alisa Craig's this year after getting them in our Maple Creek Farm CSA box in the past. They are sweet and are meant to be eaten right away. For storage, I grew Copra's and Red Spanish. I still had some left in March from the summer before.

The heat and humidity have really kicked my garden in gear. Fresh garlic, kohlrabi, cabbage and broccoli on the table at the at the top of the photo. In the bowl, green beans, cucumber, various peppers, yellow and red cherry tomatoes, large slicing tomato and ground cherries. Ground cherries are small yellow fruits with a papery skin that you remove before eating. This is a new item for us. They are sweet with the consistency of a tomato.

A favorite tomato to eat right out of the garden. These little cherry tomatoes are sugar sweet.

My eggplant did not do too well this year. I started them from seed them put them in pots but I think they needed more room. Better luck next year. Lucky for us, Farmers Randy and Shirley of Hampshire Farms sell beautiful, organically grown eggplant at Eastern Market. The Grown in Detroit table had some, too.

Here is the recipe for one of our favorite summer supppers. Enjoy!

Summer Pasta Sauce

1 onion, chopped

4-5 cloves of garlic, smashed

1 large eggplant, peeled and cut into 1" pieces

2 large zucchini, cut into 1" pieces

3 sweet peppers, cut into 1" pieces (I used green, yellow and red ones)

About 4 lbs. tomatoes, cut up (I use whatever I have on hand from the garden)

A couple of handfuls of fresh herbs-- Basil, Oregano and Thyme

Olive oil

Saute the onions and garlic in the olive oil until tender. Add the peppers and saute for 5 minutes. Add the zucchini, eggplant, and tomatoes. Let cook for about 10 minutes, then add the herbs. Simmer the sauce for a couple of hours to allow the flavors to meld. Serve over pasta of your choice.