A perfect Sunday morning in the garden, almost mid-September- inspecting, watering, harvesting and planning. After having planted a late 2nd summer crop, the green beans, cucumbers and corn all hold promise for late October. The chard, basil, zucchini, tomatoes, peppers and herbs are an ongoing event.
The basket pictured above holds mostly basil, chard and peppers. I love a thick and hearty tomato based sauce-the potential for meals is limitless. I saute 4-carrots, 1-onion, 4 ribs-celery and a large bunch of chard. Add white wine and reduce. Add a splash of chicken stock and 3-large cans italian stewed tomatoes. I added a handful of the first ripe chili de arbol….and the leaves from a huge bouquet of basil. Simmer and puree with food mill or blender.
One idea for a casual supper: place cooked pasta of your choice in a wide bowl, drizzle with olive oil, salt and pepper, layer on some sauce, pile with tender greens (baby arugula, baby spinach, or spring mix), grate a bit of parmesan and a slice of buffalo mozzarella, twist of fresh pepper and a pinch of salt. Crunchy Italian bread sticks make a nice compliment.
There are still several quarts of sauce left for the rest of the week!