Last night I drove deep into rural southern Indiana to celebrate the holiday weekend with friends who recently bought a home with more than enough land to accommodate for a vegetable garden, chickens and goats. Our dinner spread was largely comprised of ingredients fresh from their yard. As anyone who has ever tried to eat locally and seasonally, my friends found themselves with a large over-abundance of a few vegetables, so much so that all guests were given parting gifts of tomatoes.
Eating local produce is an excellent way to support local farmers, revisit the notion that food comes from the ground (not a box), cut down on carbon emissions from carting produce from thousands of miles away, and feed your stomach something it will actually like and use. But committing to such a diet does require some culinary creativity. I love tomatoes, but what am I going to do with 6 of them in one week? Solution: here’s a very simple recipe for 10 Tomato Pasta from the kitchen of Nora Pouillon, owner of Restaurant Nora and Asia Nora in Washington DC (the first certified organic restaurant in the US). So go ahead and buy more tomatoes and pass on the can of SpaghettiO’s.