Tomato Basil Bruschetta

8 ripe plum tomatoes

1 clove garlic

1 tbs. olive oil

1 tbs. balsamic vinegar

8 basil leaves

salt and pepper to taste

Seed and chop tomatoes into small pieces. Plum tomatoes work best because they have fewer seeds and juice. Crush garlic in a garlic press or mince and add to tomatoes and stir. Remove stems from basil and chop. Add to tomatoes. Add olive oil, balsamic vinegar, salt and pepper. Stir and let sit for about 15 minutes to let the flavor develop. Serve on slices of toasted baguette.

Summer Marinara Sauce

This is a deliciously simple summer pasta sauce. Make this with your fresh garden tomatoes as a great way to go green while going Italian. This is a great sauce to serve with Caprese.

4 Cups seeded and pureed tomatoes (overripe and slightly mushy tomatoes work best).

1 small onion, chopped

2 cloves garlic, crushed.

1-2 tbs. Olive oil

1/2 bunch fresh basil

1 tsp. salt

Chop onion finely and set aside. Seed tomatoes and process them in a food processor. Saute onions and garlic in olive oil over medium heat in the bottom of a 6 quart sauce pan until onions are translucent and slightly browned. Add tomatoes, basil and salt. Increase heat to high and bring the sauce to a boil. Reduce to medium-low heat and simmer for about 30 minutes. Serve over your favorite hot pasta.

Caprese

This traditional Italian appetizer is easy to prepare and makes an impression at parties. It is also delicious served with a pasta meal. Make it with fresh homegrown tomatoes and basil.

2-3 large vine ripened tomatoes

4 oz. Fresh Mozzarella

Handful of fresh basil

Olive oil

Balsamic vinegar (optional)

Salt

Pepper

Slice the tomatoes into thin slices and arrange on a platter. Slice the mozzarella into thin slices and place one slice on each slice of tomato. Roughly chop basil and sprinkle it over the tomatoes and basil. Salt and pepper the tomatoes and drizzle with olive oil and balsamic vinegar. Enjoy.

Why We Garden

The following Time article serves as a reminder of why it is so important to home grow our own produce and seek out locally grown food.

http://www.time.com/time/health/article/0,8599,1917458-1,00.html

Summer Sandwiches

These European style open faced sandwiches are delicious for breakfast, lunch, or as an afternoon snack. Each sandwich starts using a single slice of European style artisan breads. I prefer to use Crumb Brothers, but and artisan bread will do. If you don't have access to artisan breads, try toasting slices of whole grain breads to use.

Tomato Sandwich:

Spread bread with a thick layer of cream cheese. Layer on slices of tomato. Dress with salt, pepper, and fresh chives. When my chives are blooming, it is beautiful and delicious to sprinkle some of the blossoms on as well.

Cucumber Sandwich:

Spread bread with a thick layer of cream cheese. Layer on slices of cucumber. Dress with a sprinkle of salt.

Tomato Pesto Sandwich:

Spread bread with a layer of home made basil Pesto. Layer on tomato slices. Dress with a sprinkle of salt and pepper.

Summer Squash Pesto Sandwich:

Grate your favorite summer squash. I like to use a green and a yellow variety to make these sandwiches. Spread bread with a layer of Pesto. Top with a generous amount of grated squash. Dress with salt and pepper.

Tomato Avocado Sandwich:

Using about 1/8 of a ripe avocado, spread a layer over bread. Salt lightly. Layer tomatoes on top. Dress with salt, pepper, and fresh chives.

Double Cheese Zucchini Pancakes

I created these as a variation from the Zucchini Pancakes with Mint and Feta cheese. They were delicious served with home canned apple sauce and tomato wedges.

1 medium zucchini, grated

1 egg

1/4 cup flour

1/4 cup Parmesan cheese

1/4 cup shredded Cheddar cheese

1/2 tsp. salt

Dash of pepper

3 tbs. canola oil

Grate zucchini into a large bowl and add salt. Set aside. In a separate bowl, whip egg until it is thoroughly blended. Add egg into the zucchini mixture and mix to blend. Add flour and pepper. Mix again until blended. Add cheeses and mix to blend.

Pour canola oil into a large skillet and heat over medium heat until oil is hot. Drop tablespoons of the zucchini mixture into the pan and flatten with the back of the spoon to make small round pancakes. Fry the pancakes for about 10 minutes and turn. Fry for about seven minutes more or until browned on the bottom. Remove and serve.

Summer Squash Soup

This is a simple soup recipe that can be made by anyone and a favorite at my house.

6 cups chopped squash: zucchini, crook neck, patty pan, or a combination of your favorite summer squashes

1 medium onion, chopped

1 tablespoon olive or canola oil

5 cups of water

6 chicken or vegetable bullion cubes

Pepper to taste.

Chop squash into pieces about one inch in diameter. Saute the onions in the bottom of a stock pot over medium heat with the oil until translucent and slightly brown. Add the squash, water, pepper, and bullion. The water should just cover the squash. If the squash is not fully covered, add a little more water. Stir the soup and bring it a boil over high heat. Cover and reduce the heat to medium-low. Simmer the soup for about 30 minutes or until the squash is tender. Puree in a blender or whip with a hand mixer or egg beater. Serve with shredded cheddar cheese or sour cream.

Variations:

1. After pureeing the soup, add about 1/3 cup cream to the soup for a creamy texture.

2. Add a tablespoon of pesto to each bowl for extra flavor.