August abundance

In Wisconsin we wait every year for August. We've spent weeks and weeks driving past farm fields watching and calculating. And now it's here: The moment when local corn and tomatoes arrive at the farmers' markets. And not just arrive; we are awash in the food we dream about all year.

We've had corn on the cob, off the cob, as the main dish or a savory side. The same with tomatoes: grape or cherry, beefsteak, heritage, organic. We enjoy them every way and every day that we can. They are the glory of life in the Upper Midwest.

Fresh tomato sauce for pasta is a long-time favorite. Seed and chop tomatoes, add minced shallots, diced Kalamata olives, a splash of balsamic vinegar and one of olive oil. Pile on assorted herbs, but especially lots of basil. 

You can heat this melange a bit or serve it at room temperature as soon as you've finished slicing and dicing. I've put it over long spaghetti, but my favorite way is with farfalle — bow tie pasta. Grate a little fresh Parmesan cheese over it and voila! Dinner is served.

Comments

[danger garden]

Yum! Going on next week's menu. Our local tomatoes will have to do a stand-in.

[Kris P]

It looks and sounds delicious, Linda! I hope the abundance carries you throughout the remainder of the summer.

[Frank]

That sounds worth a try, the cherry tomatoes are just starting to tumble in!