Welcome to my summer garden! As the sun warms the earth, I'm thrilled to share the joys of my harvest with you.
Roma and Sun Gold Tomatoes: Garden Gems
There's nothing like picking a sun-warmed tomato and savoring its juicy flavor. Perfect for salads, sandwiches, or just a sprinkle of salt—tomatoes are the stars of my garden.
Candy Onions: Flavor Boosters
Onions add that essential bite to so many dishes. Whether raw in salads or caramelized on burgers, they’re a must-have in my kitchen.
Carrots: Sweet Crunch
Fresh carrots, whether orange, purple, or yellow, are a sweet, crunchy treat. Perfect raw or roasted, they bring color and flavor to any meal.
Basil: Fragrant and Fresh
Basil's aroma is irresistible. I love using it in pesto, on pizzas, or simply in a refreshing drink. It’s a garden staple.
Burgundy Okra: Fiber Booster
A more tender variety of okra that works well in curry dishes and stews.
Mini Pumpkins: Hello Fall
As long as I have a garden, I’ll always need a pumpkin patch.
Everbearing Strawberries: Sweet Treats
A type of strawberry plant that produces fruit continuously, making it a perfect sweet ingredient for your salad or charcuterie board.
Quick Harvest Tips
Tomatoes: Pick when fully colored and slightly soft.
Onions: Harvest when tops yellow and fall.
Carrots: Pull when tops are about 1/2 inch in diameter.
Basil: Snip leaves regularly and pinch off flower buds.
Everbearing Strawberry: Harvest regularly to maximum yield.
Homemade Pink Sauce from Magnolia Table
One of my favorite ways to enjoy the summer harvest is by making the delicious Pink Sauce from Joanna Gaines' Magnolia Table. This creamy, flavorful sauce pairs beautifully with fresh tomatoes and basil from the garden.
Ingredients:
1 pound ziti
1 tablespoon unsalted butter
1½ teaspoons olive oil
¾ cup chopped onion
4 garlic cloves, peeled
1½ pounds fresh tomatoes, cored and quartered (about 7)
6 fresh basil leaves
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon freshly cracked black pepper
½ cup heavy cream
4 ounces fresh mozzarella cheese, torn into 1-inch pieces
½ cup grated Parmesan cheese (about 2 ounces)
2 tablespoons torn fresh basil, for garnish
Instructions:
Bring a large pot of generously salted water to a boil. Cook the ziti until just shy of al dente according to the package directions.
In a medium pot, heat the butter and olive oil over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 6 minutes. Add the whole garlic cloves and cook for 3 more minutes. Stir in the tomatoes, basil leaves, salt, onion powder, and pepper. Reduce the heat to medium-low and simmer for 50 minutes, stirring occasionally.
Preheat the oven to 350ºF.
Remove the pot from the heat and, using an immersion blender, pulse the sauce in 10-second intervals until smooth. While blending, slowly pour in the cream. (Alternatively, use a blender, but do so in small batches and with caution as the contents will be hot.)
Return the sauce to the pot, if needed, and bring to a slow simmer over medium heat, then remove from the heat.
In a 7 x 11-inch baking dish, stir the ziti with sauce until well coated. Nestle the mozzarella into the ziti, then sprinkle evenly with the Parmesan.
Cover the baking dish with foil and bake until the cheese is melted and the ziti is hot throughout, 30 minutes. Let cool for 10 minutes.
Garnish with the torn fresh basil and serve.
Store in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 6 weeks. Thaw frozen ziti in the fridge or heat over low heat.
Enjoying the Bounty
The best part of gardening is enjoying the fresh, delicious results. Whether it's a simple salad, a garden-to-table meal, or a delightful dish like Pink Sauce, the flavors are unbeatable.
Grab a basket and join me in celebrating the vibrant, tasty rewards of summer gardening! Happy harvesting!