Even though our Community Supported Agriculture farm has been supplying us with a wealth of great produce this season, I still like to visit farmers’ markets to supplement our table. You see, the CSA box provides just the right amount for what a normal family would want to eat. But what if you want zucchini coming out of your ears, like a real gardener? (There’s an old joke in my hometown that you shouldn’t leave your car unlocked in the summer, not to prevent theft, but to prevent zealous gardeners from giving you their surplus zucchini.) I have neither the time, space, skill, nor inclination to actually garden, so I market instead. I wanted more than what we could eat for dinner, so I could bake with some, freeze some, and just revel in the surplus of it.
Besides, the farmers’ market was on our summer list.
While we were there, I couldn’t resist some ears of corn and these herbs.
Even though I have three healthy basil plants on the porch, I couldn’t resist that beautiful bunch of basil for $1. This is what we had for dinner that night. I had enough pesto to freeze, and enough leftover basil for salad dressing.
The recipe is for Spaghettoni Al Pesto (Barefoot Contessa Parties!), and you’ll probably notice that the picture doesn’t show spaghettoni. That’s rigatoni, which rhymes with spaghettoni, and that’s good enough for me.
I had less of an idea of what I would do with the dill, but seeing those big, flowery bunches reminded me of my grandmother. She grew acres of vegetables and herbs every summer, and I remember the dill on the edge of the garden. The smell of dill always brings me back to her, and that garden. Unlike a lot of people, I don’t have a lot of good food memories of my grandmother – she was pretty much insane, and not in a charming way – but the garden and the dill made me smile.
I brought it home and made a small batch of creamy cucumber salad, from Barefoot Contessa Back to Basics.