pasta

Zucchini Tomato Sauce

When it comes to my garden, my motto is “eat what’s blooming.”  So, with my zucchini in full bloom, I came up with a little comfort sauce for my pasta.  Now I prefer roasted zucchini, but since I’ve already had that three times this month, I decided to try something new.  While making pasta and red sauce for the family, I decided to have mine with zucchini.  Mind you, I’m the only one in the family who cares for zucchini, but we have an entire bed of the stuff because I am the head gardener which means I get a say in what grows where.  Leadership has its privileges.

Anyhoo, this sauce is easy and delicious and can be expounded upon exponentially (can you tell my daughter is learning algebra?).  The ingredients are zucchini, garlic, tomatoes, basil and parsley.

Olive oil and butter, too, but I can’t grow those in the garden.  The basil I used is cinnamon basil, but plain old sweet basil is also delicious (yes, I’ve made this twice, now). More

Florida’s Sea Garden

The family and I went scalloping this last week and reaped quite the bounty–and not only scallops, but starfish, blue crabs, fish–the works!  Easy, fun, this was a great trip.  For full details on our adventure, check out my blog here.

While out on the boat scavenging for scallops, we ate well.  No, not fresh veggies (though we did have fruit).  Boiled peanuts are the preferred diet for scallop hunting and while I’d like to lay claim to them as my own, I cannot.  Mine are slated as “football peanuts” and won’t be ready until August/September.  These gems came from one of our farm-friendly families and were boiled on site to perfection in their handy-dandy boiler.  Have large pot, will travel!

And let me tell you, they were good.  If you’ve never enjoyed boiled peanuts, you’re in for a treat.  Easy to make, you simply soak your green peanuts in salted water and cook like you would a roast in a crock pot.  Monitor as they simmer and add water as needed, since the peanuts will soak up the water in your pot. Usually takes a few hours before they’re ready, but when soft–serve warm! 

Another treat for your large pot is crabs.  The kids had a ball catching these little guys and of course they wanted to eat them so Mom tossed them into a pot of boiling water and ta-da!  Crabs for dinner.

Which go very well with scallops.  These were soaked in butter, wine and garlic and served over pasta.  Makes for a nice vacation dinner, don’t you think?

And we do like to eat on vacation!