Summer suppers

Is there anything better than fresh food in the summer? Ok, so there might be things that equal it but I can't think of anything that beats it. I've been in Dothan for a few days...the last hoorah before heading to Mass for good on Saturday. The kids and I picked up our CSA bag from Gary which was full of summer yum....fresh basil, cucumbers, zuchini, green peppers, new potatos & melon. We picked up a gallon of fresh blueberries & 6 freshly laid eggs in preparation for our final Dothan feast. We enjoyed udon noodles with tomato, basil & feta, cucumber slices, deviled eggs, lightly sauteed zuchini with onions & peppers and grilled chicken...all drizzled with a balsamic reduction for decoration & a little bit of tang. We ended with brownies topped with the sweetest blueberries you've ever tasted.....in other words....a party in our mouths. My bro Jon, his wife Jennie & their 3 boys stopped by for a quick goodbye and we strong-armed them in to staying to eat with us. It was truly a wonderful celebration- with gratitude for Gary's wonderful veggies we have enjoyed over the last couple of years, appreciation for our family and excitement about all the wonderful things to come in the next year.

Udon with Tomato, Basil & Feta

This is so easy & delicious. It can be served hot, cold or at room temp. Modify the amount of ingredients based on your taste....it's real hard to mess it up! Here's what I did:

In a large bowl combine:

approx 8 small tomatos- chopped
approx 1 cup basil- chopped
approx 1/2 to 1 cup crumbled feta
a couple of cloves of garlic- minced
approx 1/4 to 1/2 cup good quality olive oil
sea salt to taste

I let all of this sit together for about an hour then cooked a package of Udon (use whatever pasta you have on hand) and tossed in with the tomato mixture. Add more or less of anything based on what you like. Finish with a drizzle of balsamic reduction.

Balsamic Reduction

approx 1 1/2 cups balsamic vinegar
approx 2 T sugar
2 cloves garlic (if desired)- can leave whole

Place in saucepan and bring to a boil. reduce heat and simmer until liquid is reduced and slightly thick- approc 10 to 15 minutes. Take out garlic before serving. Flavor is pungent- use sparingly!