Hey Ya'll, garlic's ready...come and get it! We only harvested half of the crop we have plenty more to dig up. It's drying out right now but you're welcome to it.
I've had some requests for recipes so I'm going to start posting your requests...
Pasta Salad
I like to use two different kinds of macaroni - Penne, Corkscrews and Mini Bowties are some good ones. Also, the tri-color pastas are nice for pasta salad.
1/2 small onion
3-4 plum tomatoes, chopped
6 stalks of asparagus, lightly steamed, cut in 2" pieces
1 can whole artichoke hearts (packed in water - Virgo), cut in quarters
1 can black olives or calamata olives
2 cloves fresh garlic, crushed
1 big handful of fresh spinach, chopped
6 sprigs of fresh herbs, chopped (I always use cilantro but parsley, basil and oregano are good too...you can use all four if you want!)
Salt
Lemon pepper
Italian dressing (olive oil and balsalmic vinegar based)
1 small pkg Feta cheese (The basil and sun dried tomato feta is also good to use.)
Cook the different pastas separately because they all have different cook-times. Drain, cool and transfer to a large bowl. Chop all your veggies and add to pasta. Salt and pepper to taste. Add enough Italian dressing to coat but don't drench it. Add entire package of feta cheese. Mix and put in the frig for at least 3 hours before serving. If the pasta dries out, you can add more dressing.
