In honor of this week's garlic harvest, the kids and I decided to celebrate by roasting some of the smaller heads to have with our dinner. My daughter whipped up a batch of Artisan Bread dough (you can find the recipe here on page 4) so we'd have some yummy bread to go with it.
The roasted garlic was so mellow and sweet that we were sucking every last morsel out of the papery skins.
Of course, an appetizer like that deserves an equally special main course, so we made one of our favorite summer meals: pasta tossed with arugula, tomatoes, feta, and yes, more garlic.This is all part of my evil plan to get the kids associating delicious food and happy tummies with manual labor (in the form of gardening).
I'm not sure where I got the original recipe, or whether I'm even using the correct measurements anymore, but it's a delicious way to use up that arugula that's going to seed in your garden. Here's roughly what I do:
Pasta with Arugula, Tomatoes, and Feta:
- 2 tomatoes, chopped (throw juice and seeds in too)
- 5 - 6 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 1 - 2 cloves garlic, minced
- one bunch arugula, rinsed and chopped
- salt and pepper, to taste
- 3/4 of a pound of pasta
Meals like this are the reason we go to the trouble of keeping a garden. With our bellies full, we regularly make our way down to the beach for an evening swim. Summer is fleeting in our neck of the woods, and we have to get our fill while we can.
Before too long, it'll be time to plant the garlic again.