The above is not 100% local. The organic, single ingredient pasta that I have come to depend on for my husbands dietary 'needs' comes from Italy... and the balsamic vinaigrette came from California, but the rest? The goat cheese, the tomatoes (my gardens only real produce this year), and the beautiful golden beets from the farm are all amazingly from within 40 miles of my house.
Sweet and Tangy Pasta Salad
1/4 lb golden beets (red beets will do, but I don't like the way they stain everything pink)
1 lb tomatoes (plum or cherry work best)
2/3 cup balsamic vinaigrette dressing (I use Paul Newman's)
4 oz soft goat cheese
1 lb rotini pasta (WW would work well here)
Cook pasta until al dente. Drain and douse with cold water reduce sticking.
Steam beets until fork tender. Slice tomatoes into bite sizes.
Add in the cheese and dressing, saving veggies for last. Toss with veggies (feel free to add others too! Baby spinach would be good tossed in, as would a host of other greens).
A surprise in the garden! You remember that volunteer pumpkin that I was ranting about a few months ago? Well, it looks like we may actually get two jack-o-lantern pumpkins out of it!
Gardening is always a journey.