The ravages of the devastating hurricane have left its marks on many farms, houses, roads in the states of VT and NH. It breaks my heart to know that many crops have been lost! I know how much effort is involved in maintaining planting. Now, it's the time to work hand to hand as a real community to alleviate some of the emotional loss and expenses.
Sunflowers (sowed by seeds) from the church garden in their different stages.
In our garden we continue with the harvest, checking for dead branches, pests, turning our compost bin, collecting seeds for the next time,
Pastor Jill (left) and Ruthie Bedor (right) helping in the garden.
It is time to start cleaning the tools, marking the current crops to prepare for the rotation for the next time; thus, we will eliminate pests that want to stay on the site.
Here some ideas of what to do with them...
ANCHOVY-ARUGULA SPAGHETTI
My husband cooked this for dinner
Ingredients
1 bunch of chopped arugula
1 cup of chopped tomatoes (pick your favorite one - I chose sungold)
1 teaspoon or more of crushed red pepper flakes
4 large slivered garlic cloves
1 pound spaghetti
1 anchovy can with some of its oil
Salt, black pepper, olive oil
How to Prepare Pasta
Sauté garlic and tomatoes with anchovies in a pan with olive oil. Wait until the garlic gets soft and the anchovies break up.
Cook the spaghetti al dente. Reserve a little of the cooking liquid.
Add to it the pasta and arugula with some of the cooking water to make a sauce.
Add salt and pepper, pepper flakes to taste.
Toast with your favorite wine!
