See that big 103 over there? [edit: you can't see the Seattle Times image anymore because they took it down, so I did too. Suffice it to say, it was 103F here on Wednesday] Yeah, it’s been a brutal return home from our week in Minnesota. We broke all kinds of records yesterday, and while I was working Mike says it actually hit 106F at our house. We, and the animals, have been surviving by just counting the moments until the sun finally sets.
Yesterday the hens were panting, the horses were sweating, the cat was whining and the dog was drinking every drop of water he could find. All the while Mike and I were surviving on cold beer and freezer pops. But you know who’s loving it? The garden, that’s who. Well, not so much the lettuce, radish, spinach and broccoli. But the tomatoes, tomatillos, peppers, squash, cucumbers, beans, ground cherries, melons, onions, cabbage, etc etc etc are all just soaking up every drop of sun they can get.
We may be light on salad fixings beyond onion greens, but we’re well on our way to drowning in true summer. Early tonight the heat broke with a wind off the sound and a temperature drop “down” to the 80s. It’s the first time all week that I’ve been willing to fire up the stove for more than the five minutes it takes to steam beans or peas. Since the garlic is curing in the barn and the basil is still alive (yay!!!) and we’ll probably have tomatoes before Labor Day (cross your fingers) I decided pasta with red sauce was in order.
And you know what? This is officially the first time I’ve ever made a red sauce will all homegrown ingredients (excepting the olive oil, salt and pepper). You see, this year is the first time I’ve grown garlic and the first time that I haven’t killed my basil by now. So I made the rounds through the garden, barn and pantry and collected fresh onion, garlic, basil, thyme and oregano.
Once that had all sauteed down and made my eyes and mouth water, I added diced tomatoes and tomato sauce from last summer’s harvest (our stash is almost gone).
While the sauce simmered I rolled out homemade fettucini made from Eastern Washington flour and our eggs. When it was all ready we filled our bowls and Mmmm’d our way through the first real dinner of the week.
Oh, and that’s the first meal photographed with my new camera lens. I have to say that I think it does a pretty good job for a 27-85 mm zoom. Of course, I’ll still be excited to get my old lens back cleaned in a few weeks.