From the Garden

Now that we are actually harvesting for the first time, I've started experimenting with stuff from the garden. I know that sounds fairly simple to most folks, but to a newly converted city gal it's big news. Plus, we actually have extra of this stuff to sell at the Collierville Farmer's Market this week. Which is awesome! More money = bigger and better hen house and more chickens.

Ingredients

• 1 lb Spaghetti(though I'm all about angel hair, myself)
• 8 Garlic cloves, chopped
• 1/4 c Olive oil
• 1/2 c Parsley, chopped
• 1/4 c Basil, chopped
• 1/4 c Chives, chopped
• 4 tb Sage, chopped
• Salt & pepper

Preparation

Cook spaghetti until *al dente*. Meanwhile, heat the garlic in the olive oil until it smells fragrant, just a few moments. Toss in the herbs & remove from the heat. Do this right away as herbs can burn easily. Drain the pasta & toss in the pan with the garlicky herbs. Season & serve, but do not add cheese as it only interferes with the herby flavours. Be sure to add enough salt & pepper, however. VARIATION: Omit the basil altogether. Replace the sage with any of the following fresh herbs: marjoram; oregano; thyme; rosemary or tarragon. Conversely, reduce the amount of sage & add a little of all these herbs.

This can be a side dish with a protein, or you can just add your protein to the pasta. Details below.

Protein variation: For extra protein you can saute whatever you are using in olive oil, adding some more herbs (to taste) at the very end. Again, only add the herbs after the protein is actually done cooking. Toss herbs with the protein, chop protein up into cubes or strips, and toss in with the pasta.