Monday Planning!

Today our group (Alex, Kelsey, Emily, Jen, Katy, and Megan) met to try out some recipes for our lunch on Saturday! Since there are so many lovely herbs ready to be harvested in the orchard garden right now we tried to base our meal plan around mint, basil, garlic scapes, lettuce, lemon balm, and sage. For our main dish, we decided to make pasta with a sauce made of cherry tomatoes, garlic scapes, lemon zest, and olive oil. It's a simple recipe that can easily be made in the garden and it tastes delicious!

We met at Alex's house because she has garlic scapes that are ready to be harvested in her garden right now.

So we harvested a few of these and bought the rest of the ingredients. After making the dish we decided these are the best ratio's of ingredients for the recipe:

1 box of Fusilli (or any type of pasta that holds sauce well)

20 cherry tomatoes halved

1/2 cup of garlic scapes

2 tsp of lemon zest

1/2 tsp salt

3 tbsp of olive oil

Directions:

Start boiling water for pasta. Place sauce pan on medium heat and add olive oil. Cut cherry tomatoes in half and fry with garlic scapes until the tomatoes are blistering. 

Once water is boiling add pasta until cooked.

Once tomatoes and garlic scapes are blistered remove and place in a separate bowl. Add lemon zest and salt and mash ingredients together until it is a sauce consistency.

Drain pasta and mix with sauce. Enjoy!

This recipe is a great refreshing dish that is going to be lovely while enjoying an afternoon in the garden. To compliment the pasta we are thinking about making a watermelon, feta, and mint salad as well as a garden salad with lettuce and basil from the garden. 

Here is the basil from Alex's garden that we used today to experiment with a garden salad. We've decided to change it a bit this week so we will have an even better salad recipe ready on Saturday!