|How long until we harvest sweet corn?|
We had time to finish yet another produce-heavy dinner on the porch before the rains came. A tip of the hat to sister-in-law Johanna Eurich who sent this recipe from Alaska.
Pasta With Tomato, Almonds and Anchovies
Combine 1/2 cup roasted almonds, 6 anchovies (I used anchovy paste from a tube, a squeeze of about 5 inches), and 3 cloves of garlic (I used about 6 because we love garlic) in a food processor and process until finely chopped. Cook an appropriate amount of pasta for your own needs. (I used whole wheat linguine.) Drain well , then toss in a large bowl with the almond mixture, a bunch of chopped ripe tomatoes (I used about 5 large heirloom tomatoes and peeled them first), 1 cup grated Parmesan, about 3 Tb. olive oil and a handful of chopped basil. Season with salt and pepper to taste. (Serves 2 generously with leftover sauce)
Of course, I made one addition. I have lots of zucchini these days and shredded two and sautéed them in a bit of olive oil until they released their moisture and added that when I tossed it all together.
*From Mother Goose
One misty, moisty morning,
When cloudy was the weather,
I chanced to meet an old man clothed all in leather.
He began to compliment, and I began to grin,
How do you do, and how do you do?
And how do you do again?