Heaven

Who can help but smile when it's summer and the garden is going crazy?

We started our raspberries two years ago, added more last year and got about 5 berries, and finally...

YES!!! This is our second batch, but we ate the first one too quickly to share a picture with you.

Tonight's dinner: chard, spinach, salad greens, and raspberries. I was home alone, but I resisted the urge to eat all the raspberries myself, because my husband loves them. And I'm not a jerk. 

A second batch of garlic scapes - the real reason I grow garlic.

(ooh, and that's the new wildflower bed behind the fence...more on that later

Here is what I made with them the other night. I'm not really a measuring kind of girl unless I'm following someone's recipe who is a measuring kind of person. Sorry about that. But if you try this, you may want to adjust your amounts to your taste anyways. This is a super fast and really delicious dinner. The teenager had three helpings. 

Ingredients

1 box of angel hair pasta

A few tablespoons of olive oil

Grated parmesan cheese

5 or 6 scapes

Thyme

Basil

Tofu (if you're into that)

Chop scapes, thyme and basil together (can be done by hand, I used a Cuisinart chopper). Prepare angel hair according to directions. Toss scape/herb mixture, olive oil, and parmesan in with the pasta and serve. I served with a side of spinach from the garden. YUM.

(If you choose to use tofu): drain and press tofu and saute in a pan with seasoned salt, italian seasonings, whatever floats your boat. I like to pan a flat pan lid on top of the tofu while it cooks. It speeds ups the process and gives the tofu great texture.

Happy gardening and eating!