Bring the Garden in Friday with Meyer Lemon Rosemary Pound Cake

I've been really missing creating my "Bring the Garden in Friday" posts. For the next few months, until we're out turning the soil again, I'll be back with this Friday column once or twice a month.

The rosemary branches I snipped today had buds on them. It's January in Pennsylvania! I even collected a big bowlful of arugula last weekend.

This pound cake recipe caught my eye last Spring--I felt like it had me and my rosemary bush written all over it. This is some serious rosemary recipe. Three tablespoons in the pound cakes alone. I like that, though, most recipes are timid with their rosemary, and I am often liberal in my measuring.

After tasting my first loaves, I had two thoughts: too sweet and needs lemon.

I decided to give Meyer lemons a try. I have never bought them before, and our co-op has been getting them for a month or more now. I love their deep yellow color, and they were so much easier to zest than regular lemons.

I think they were just the right thing here, rounding out the sweetness from the honey and pungency of the rosemary, and adding a less assertive citrus flavor than typical lemon, almost an orange and lemon mix.

I'm a little envious of some of you out there in California picking these fruits off your trees, having so many you hardly know what to do with them. Meanwhile, I'm grateful to be bundling up in my parka, hat, and scarf, with scissors in hand and Harry underfoot to snip my budding rosemary.

I suppose it's a fair trade. What do you think?

Meyer Lemon Rosemary Pound Cake
adapted from Martha Stewart

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour
1 cup cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Zest of 2 Meyer lemons
2 1/4 cups sugar
3 tablespoons finely chopped fresh rosemary
3 large eggs. plus 1 egg white
3/4 cup whole milk
1/4 cup Meyer lemon juice (about 2 lemons)
Rosemary Honey (recipe below)

1. Preheat oven to 350 degrees. Butter two 4 1/2 x 8 -1/2 inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, baking soda, salt and lemon zest.
2. Beat butter, sugar and rosemary with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with the milk and lemon juice.
3. Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to wire rack. Remove parchment and let cool for 15 minutes more before slicing. Serve warm with more honey if desired (although we eat ours as is!).
Storage: Cakes can be stored at room temperature for 1 day.

Rosemary Honey

1 cup light-flavored honey, such as clover
5 rosemary sprigs (3 inches each)

Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.
Storage: Honey can be stored in an airtight container at room temperature for up to 1 week.

Bring in the Garden Friday with Rosemary Snaps

When we come home from school pick-up in the afternoons, I bring A. upstairs to his room to change. I take off my coat and hang it on the newel outside his room. For months my parka has been there, and sometimes my long, black wool coat.

Today that post holds a mound of coats and jackets. My parka and black coat are there, as is my canvas barn jacket, my shorter and lighter, blue wool coat and my rain coat. That pile reflects the bouncing temperatures of the past week.

Yesterday, I got out and turned the compost. I snipped my rosemary for these cookies, and noticed that my lemon thyme is coming back, as is my oregano. I have a patch of arugula that I planted last Fall that is growing taller in a sunny spot.

There are crocuses everywhere! Our Co-Op has seeds. It is time to start planning.

This gingersnap variation was apparently a "serendipitous" creation by the author of this recipe. These cookies have soft, chewy centers, and will make your home smell wonderful while they are baking. This recipe makes approximately 30 cookies.

Rosemary Snaps
adapted from The Original King Arthur Flour Cookbook

3/4 cup (1 1/2 sticks) unsalted butter
1 cups sugar
1 egg
1/4 cup dark unsulphured molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons minced fresh rosemary
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

Put the butter, sugar, salt and molasses into a saucepan and bring to a boil. Remove the pan from the heat and let cool. Transfer the mixture into a large bowl.

Add and blend in the egg. Blend in the spices and baking soda. Stir in the flour until all the ingredients are thoroughly blended. Cover and refrigerate for several hours or overnight.

Roll tablespoon-sized pieces of dough into balls between the palms of your hands. Then roll them in granulated sugar and place them on a slightly greased cookie sheet. If using a non-stick baking sheet, the cookies will spread nicely. If you are not using a non-stick sheet, press the balls of dough down with a glass before baking.

Bake for 12 minutes.

Bring the Garden in Friday with Rosemary, Asiago and Olive Bread

It's good to be back here. I hadn't intended to be gone so long, but the spoon has been working it's magic, and we've had a lot of snow days and delayed school openings during the past couple weeks.

I've been meaning to make this bread that whole time, but I always seemed to be missing an ingredient that I couldn't get out for. Finally, I shopped and put my ingredients under lock and key, and I found them safe and sound last evening to make this savory quick bread.

This recipe is from this past Fall's King Arthur Flour catalog. It called for buttermilk powder and cheese powder, both of which King Arthur sells. I didn't have them or really care to use them, so I consulted the online baking support at the King Arthur site to ask a couple questions about making substitutions.

This was so fun and helpful. I typed in my question, and a baker responded to me within a few seconds. I was ready to bake just like that!

This bread is incredible. What I really love about it is the addition of semolina flour, which gives it a little sandy, graininess. I was worried it might not be so flavorful because of the omission of cheese powder (the KA baker said the bread would just be less cheesy without it). However, with good Asiago cheese, I think this was plenty "cheesy" for my taste.

My rosemary bush is mostly snow covered, but I was able to reach a branch sticking out. I went out at 5:30 last evening to snip it, and there was just a last hint of light. The days are lengthening slowly.

It felt good to be out in the hushed, blanketed garden, if only for a moment, with Harry romping by my side.

Rosemary, Asiago and Olive Bread
adapted from King Arthur Flour

2 cups (8 1/2 ounces) all-purpose flour
1 cup (5 ounces) semolina flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons chopped, fresh rosemary
1 cup (4 ounces) grated Asiago cheese, plus 1/4 cup (1 ounce) for garnish
1/3 cup (1/2 ounce) fresh parsley
1 cup (5 1/2 ounces) olives, chopped (I used black, oil cured, which are my favorite)
1 1/2 cups (12 ounces) buttermilk
1/2 cup (3 1/2 ounces) olive oil
2 large eggs

Preheat the oven to 350 degrees. Lightly grease a 9" x 5" loaf pan.

Whisk the dry ingredients in a bowl until well blended. Toss in the cheese, herbs, and olives.

In a separate bowl, whisk the buttermilk, oil, and eggs until foamy. Stir in the flour mixture, then spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.

Bake the bread for 50 minutes, or until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.

Bring the Garden in Friday with Thoughts of Seeds

I received my first gardening catalog of the 2011 season. I guess that means we're turning a corner of sorts.

To get us a little more in the mood, I was knitting swatches in seed stitch (white) and allover seed stitch (pink).

Have a good weekend. We'll enjoy ours in the snow!

Bring the Garden in Friday with Braised Red Cabbage and Rosemary

Yesterday morning while driving A. to school, I was planning out my day and thinking what I might make for dinner that night.

The morning sky at that hour was pink and grey with a little diffused sunlight. I found myself thinking about going to Paris years ago, as a college student, in January for the second half of my junior year. Somehow the light of yesterday morning reminded me of being in Paris in Winter.

I don't know if this memory bears any resemblance truly to Paris in January, or if it was more of a feeling of longing to be on a plane at the start of a new year for an adventure. I reluctantly acknowledged that the lingering sadness over the death of a young friend last week had something to do with the desire to get away.

Regardless, the visions of France, cooking, and January melded together, and I knew as soon as I got home I would pull one of my favorite, but not often used, cookbooks off the shelf.

Turning to the January chapter, I chose a recipe that would give me the excuse to clip some rosemary and use up the remainder of a red cabbage. I love this book because of the illustrations (I always prefer illustrations in cookbooks to photographs) and because it is organized by month.

Red Cabbage Braised with Red Wine and Rosemary
adapted from The Cook and The Gardener

2 tablespoons olive oil
1 large head red cabbage (1 1/4 to 1 1/2 pounds), trimmed and cut in quarters through the stem
Coarse or kosher salt
Pinch sugar
3 branches rosemary
1 cup red wine
1/2 cup chicken stock

1. In a flameproof casserole large enough to fit the cabbage snugly without crowding, heat the olive oil over medium heat for 1 to 2 minutes, until you can smell it. Add the cabbage quarters and season with salt and sugar. Color lightly on all sides, adjusting the heat as necessary--the cabbage should not burn but should color quickly. Tuck the rosemary branches under the cabbage and pour in the red wine and stock. Bring to a boil, then reduce the heat to an active simmer.

2. Turn the cabbage from time to time so it cooks evenly on all sides. You want it to be tender without getting mushy. Keep an eye on it, and when a fork pierced through the thickest part can be pulled out without sticking, the cabbage is ready. This should take 10 to 12 minutes (I was using part of a very large cabbage, and the cooking time for me was longer). Taste for seasoning and discard rosemary branches.
Note: If desired, the cabbage may be removed after it is cooked and kept warm in the oven, while cooking down the remaining liquid to a few tablespoons of a thicker, syrupy consistency. Spoon the reduced cooking liquid over the cabbage.
Serves 4

Bring the Garden in Friday with Apricot Rosemary Bars

I was so pleased to find this recipe, and to have a sweet excuse to use more rosemary. I am reminded of making these cookies last year.

Apricot bars are probably not something I would normally make, but the rosemary shortbread drew me right in. I was really happy with these bars, and glad to have tried something a little different for me.

The shortbread layer is tender and buttery, and the rosemary influence is subtle. If you do make these, don't be concerned if your topping seems dry. I was sure mine would fall right off the top with the first bite, but the apricot filling held the crumble nicely.

Happy Holidays to you! Bring the Garden in Friday will be back the first Friday in January. See you then.

Bring the Garden in Friday with Pizza with Red Onion, Rosemary, and Hot Pepper

I can't resist these little rosemary trees at this time of year. I don't cook from them, but I love to have them indoors for their fragrance.

This recipe caught my eye because of the rosemary. I don't usually associate rosemary with pizza, and with my bush as one of the few things thriving out there in the cold, it seemed like a good choice.

If you're new here, I think I should tell you that rosemary is my favorite herb. I'm always looking for different ways to use it apart from the usual roast potatoes, chicken and focaccia. Patricia Wells' Trattoria is also one of my favorite cookbooks.

This recipe calls for a very thin pizza dough (a Sardinian Parchment), but I wanted to make something a little more typical. I might suggest, however, that you use dough that can be rolled to 1/8 inch. This topping, despite the chile peppers, is somewhat delicate, and thick dough will overwhelm. This recipe makes enough topping for about 1 1/2 pounds of dough. Lately I've been making smaller pizzas, using 1/2 pound of dough for each, and I find I have more control rolling out that amount.

Pizza with Red Onions, Rosemary, and Hot Pepper
adapted from Patricia Wells' Trattoria

1 large red onion (about 10 ounces), sliced into very thin rings
1/2 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1/4 cup fresh rosemary leaves, finely minced
Your favorite pizza dough

1. In a large bowl, combine the onions, oil, salt, crushed red peppers, and rosemary. Stir to coat the onions with oil and to distribute the herbs and spices evenly. Set aside to marinate for at least 1 hour, or up to 4 hours. The marinating will soften the flavor of the onions and will give the topping a more finished flavor.

2. At least 40 minutes before placing the pizza in the oven, preheat the oven to 450 degrees. If using a baking stone, place it in the oven to preheat.

3. Roll out your dough to desired size, and as thinly as possible.

4. Place the rounds of dough on a baking sheet or stone. Spoon the onion topping onto the dough, spreading it out evenly with the back of the spoon. Bake until the dough is crusty and browned and the onions are sizzling, about 10 minutes depending on the thickness of your dough. Serve immediately.

Bring the Garden in Friday with Tulip Muffin Papers

These pretty red Tulip Muffin Papers are from King Arthur Flour. I tried them out with cranberry orange muffins.

They actually stand unsupported, and I bet these could be used on a table to hold spiced nuts, popcorn, or even peppermints or chocolates.

Happy baking, and have a good weekend everyone!

Bring the Garden in Friday with Fettuccine with Butter and Sage

Sage is my favorite herb, next to rosemary. I think of it paired with cold weather foods, yet it grows most abundantly in Summer. There's only a little bunch left in my herb bed. If the weather stays mild, it might just save itself for our Thanksgiving stuffing.

I went out this week to snip a big handful to make this simple pasta dish from one of my favorite cookbooks. I substituted sage for the rosemary, as suggested, because soon enough, rosemary will be my only herb left in the garden.

Butter and sage is such a warming, comforting combination. I even ate some leftovers at 11:00am the next morning, and despite being a vegetable lover, I am a nothing-green-until-Noon kind of person. I feel like I could eat this all day long.

You will find this recipe in the book as Tajarin with Rosemary-Infused Butter. Fresh fettuccine or tagliatelle is called for, but since I can only find fresh pasta on certain days in a certain location, I used dried.

Fettuccine with Sage-Infused Butter
adapted from Patricia Wells' Trattoria

5 tablespoons (2 1/2 ounces) unsalted butter
3 to 4 tablespoons minced fresh sage or rosemary leaves
Sea salt to taste
1 pound fettuccine
Freshly grated Parmigiano-Reggiano, for the table

In a skillet large enough to hold the pasta later on, combine the butter and sage over low heat. As soon as the butter is melted, remove the skillet from the heat and cover. Set aside to infuse for 5 minutes.

Meanwhile cook the fettuccine in 6 quarts of boiling, salted water.

Drain and transfer the pasta to the skillet, off the heat, and toss to blend. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Transfer to warmed pasta bowls and serve immediately, with cheese if desired.

Serves 4-6

Bring the Garden in Friday with Spiced Pecans

Happy November to you all! Things sure have changed in our area.

Last weekend, in addition to trick-or-treating, we started the leaf raking, or should I say, Husband did, while I looked out the window. Of course, I was indoors baking to fortify his energy for that strenuous yard work!

I began bringing in some container plants this week, only the ones I really hope to save. They included my bay leaf, scented geranium, and one flowering geranium. I may try for a couple more, but I am neglectful with house plants. Maybe this year, with this column to motivate me, I can hold myself accountable to their well-being.

Do you have container plants you bring indoors for the Winter? Let me know what you bring in and how successful you are. Maybe we can remind each other to water them or not water them too much, as is often the case.

Knowing rain was coming later in the week, I got out in the sunshine one day to do some maintenance and harvesting. I harvested the remaining eggplant and then pulled up my two plants. I also got an armful of small, green bell peppers, a few jalapeno and cayenne. My cherry tomatoes are still coming in, and every few days I pick a bunch. My basil is turning brown rapidly, but if we wanted some for cooking this weekend, there's enough to work with.

Yesterday, I went out in the rain to pick rosemary and thyme for these spicy, herb pecans. It was the perfect day to roast nuts, with the raw chill outdoors. Inside it was all sweet and heat, with the aroma of herbs bringing in the Autumn air.

I left the container of pecans open for Husband to sample when he came home. Are they for Thanksgiving, he asked, or did you just feel like making them? Given that we have yet to make our holiday plans, I was surprised he asked that, but maybe these flavors just made him think of that time of year.

The truth is I made them to share here with you.

Bring the Garden in Friday with Pumpkin Cupcakes

These cupcakes are a nod to the one, very green pumpkin growing in my garden. If it ever turns orange, I'll probably put in on our porch so we can ogle proudly.

In honor of our green pumpkin, I bring your attention to these not-too-sweet, nicely spiced cupcakes. The cake is light, which complements the cream-cheese icing. I omitted the black pepper because I hoped O. would like these, but I imagine it would just add a little more spice.

Originally, this recipe was intended as a layer cake, so you could give that a try if cupcakes aren't right for you. I did get 18 and enjoyed taking a few to A.'s teachers today.

Happy Halloween! My grim reaper and penguin are excited for their school parades. Everyone asks if O. is going to be a princess, and then I give a little awkward laugh and tell them she is going to be the grim reaper. Her costume is a really good, creepy one, too.

Bring the Garden in Friday with Parmesan Rosemary Scones

I've been focused on sage recently, knowing it will only be around a few more weeks. Usually the week of Thanksgiving, when I need sage for our cornbread stuffing, the leaves have turned brown.

On Monday I had plans to make a parmesan sage bread. I thought it would go nicely with a big salad and baked squash--a real Autumn type of dinner. At some point, however, with my comings and goings throughout the day, I realized that I didn't have time to make the bread.

Do you ever have days like this where you're maybe a little too ambitious or distractions call you away? Sometimes by the end of the day I'm flying with Plan C.

Plan B I devised while driving to pick A. up at school. I'd make parmesan sage biscuits. After school pickups, I started searching for cheese biscuit recipes, and well, nothing was quite right. I was getting a little anxious by this point, seeing that dinner time was not far off and these supposed biscuits were to be the focal point.

Then I remembered my morning blog perusal. Scones?

Plan C. I adapted this cheddar scone recipe heavily to get where I wanted to go. I had some rosemary sprigs that I had used for photographing in the morning sitting on the cutting board. With no time to waste, the sage would have to wait.

These were heavenly. Sometimes being open to change works in one's favor. As a bonus, the beautiful, butternut squash we ate grew out of the compost pile from a squash we ate last year. A little gift for going with the twists and turns of the day.

Sometimes Plan C is mighty fine.

Parmesan Rosemary Scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup half-and-half
3 eggs, divided
1/4 pound parmesan cheese, coarsely grated
2 tablespoons fresh rosemary, chopped

Preheat oven to 400 degrees.

Combine flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and half-and-half and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the parmesan and mix until it is incorporated (you may need to use your hands to work in all the cheese). Add the rosemary and work it in in the same manner (the kneading will allow it to get fully mixed in).

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4-to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Scones are always best the first day (although we warmed the remaining scones again for next evening's dinner, and they were still really good).

Bring the Garden in Friday with Pasta and Nine Herbs

When I woke up this morning, I looked up to our skylight and saw the tree leaves had turned from green to gold seemingly overnight.

Last weekend I cleared our cucumber plants out of the garden, but there is still eggplant, peppers, tomatoes and loads of herbs. We have one pumpkin growing.

I made this herbal arrangement because my HBinFive Bread Braid assignment called for rosemary and basil. I invite you to check out the bread baking we all did this week if you would like. In case you are not familiar with our group, we have been baking our way through Healthy Bread in Five Minutes a Day.

Since I already had some herbs cut, I decided to make a pasta originally intended for ten herbs. I was missing chervil, so I adapted this recipe to become pasta with nine herbs. I used butter because it was a rainy, chilly evening, and I wanted something a little richer. The idea behind the pasta shape is to choose something that can hold the sauce in the nooks and crannies. The recipe called for Tripolini, which I was unable to find locally.

Pasta with Nine Herbs
adapted from Verdura

3 tablespoons chopped Italian parsley
3 tablespoons chopped basil
2 tablespoons chopped chives
1 tablespoon chopped tarragon
1 tablespoon chopped sage
1 tablespoon chopped oregano
1 teaspoon chopped marjoram
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1/2 cup olive oil or 1 stick butter
2 garlic cloves, peeled and finely chopped
1/2 teaspoon dried red chile pepper flakes
Salt and freshly ground pepper to taste
1 pound small pasta shape (I used shells)
Freshly grated Parmesan cheese

In a medium saucepan, combine the fresh herbs, olive oil, garlic and red chile pepper flakes. Turn the heat to low, and gently stir the ingredients until the herbs turn bright green and release their fragrance, about 2 to 3 minutes. Season with salt and pepper to taste.

Meanwhile cook the pasta. When cooked, place in a serving bowl and toss with herb mixture. Serve immediately, passing the parmesan at the table.

A Picture for Today

I will be away today due to a relative's passing. Bring the Garden in Friday will appear tomorrow.

Please come back and visit!

Bring the Garden in Friday with Rose Scented Geranium Pound Cake

It may be October, but the daytime temperatures have been in the 70's the past few days.

At this time of year when the weather is good, I take to eating lunch in the sunshine on our patio steps. It seems silly really, when there is a table below, but somehow that spot gets the perfect amount of warmth. Sitting on the steps, I am amongst my geraniums, and amidst the pink, red and white flowers is one scented geranium.

I've managed to hold onto it for two Summers now, having brought it indoors last Winter. It doesn't bloom, but it has a lovely rose aroma when the leaves are rubbed.

Some of the leaves are beginning to yellow a bit, probably because it isn't getting as much sun, and I decided that now is the time to put it to culinary use before another Winter.

I made a half-recipe of a traditional pound cake and lined the bottom of a loaf pan with a few scented geranium leaves. I then poured the batter into the pan and baked the cake as usual.

When I opened the oven to check if the cake was ready, the rose scent billowed out. The leaves turned dark green, thin and crisp. You can see how they looked baked into the bottom of the loaf.

The taste of rose was subtle. When I took a bite near the bottom of a slice, I could definitely taste it, but not overwhelmingly so. Depending on how much flavor you want, you could try lining the sides with leaves, as well. I was unsure how potent the rose flavor would be, so I was conservative.

When I cut a slice, I left what leaf stayed on. It had a delicate, papery crispness.

I imagine you have a favorite pound cake recipe. Mine was half of what gave the cake it's name: a pound each of butter, flour, eggs, sugar, some vanilla and lemon juice.

If you give this a try, please show me what you've done. I'd love to see.

Bring the Garden in Friday with Eggplant and Basil

Basil is decidedly Summer, and eggplant, well, it represents transition to me right now. I suppose that where our garden is on this eve of October as I write this.

On this last evening of September, we are also in the midst of a tornado watch. I hope our remaining tomatoes don't fly right off their vines. The garden seems a little fragile right now--that messy, still producing, but decay hovering stage.

This week the garden was brought into the kitchen. We even ate indoors tonight amidst howling winds like any I have heard during a blizzard. It's not hard to remember that sound--our region had three blizzards last Winter.

This pasta dish started from Chez Panisse Pasta, Pizza and Calzone. I was drawn to it by the simplicity, however, I needed to appeal to Mark Bittman to fill things out a bit.

By the way, do you see these three perfectly spaced holes on my eggplant? That was some insect's or bird's touch. Very creative, don't you think?

Pasta with Eggplant and Basil
adapted from Chez Panisse Pasta, Pizza and Calzone

1 large eggplant
1/2 to 3/4 cup Olive oil
Red wine vinegar
Salt and pepper
3 handfuls fresh basil leaves
2 cloves garlic
1/2 teaspoon crushed red pepper flakes, or to taste
1 pound fettucine
1/2 cup oil cured olives
Parmesan, freshly grated

Slice eggplant 1/4 inch thick, place in colander and sprinkle with coarse salt. Allow to drain for at least 30 minutes or longer.

Put salted pasta water up to boil.

Heat 1/4 cup of oil in a large skillet over medium heat. When the oil is hot, cook the eggplant slices in batches, one layer at a time, not overcrowding. Add more oil as needed. Cook until nicely browned on each side, then remove to platter to drain on paper towel. Drizzle the red wine vinegar over the browned eggplant slices, sprinkle with salt, pepper and a handful of chopped basil. Allow to marinate while cooking all the eggplant, and repeating the seasoning on each batch. (The recipe says to marinate for one hour. I didn't have enough time for this, but maybe you are able to plan ahead a bit better).

While the eggplant cooks, mince the garlic and chop remaining basil, set aside. When water is boiling, cook pasta.

After all eggplant slices are cooked, add oil if needed to coat the pan. Saute garlic and red pepper flakes, taking care not to brown garlic. Cut eggplant slices into quarters and add to pan. Heat until warm. Add cooked pasta to the pan and toss gently.

Transfer pasta to a larger serving bowl, add olives and remaining basil. Serve immediately with grated parmesan.

Serves 4

Art From a Garden

There will be a new feature on Hearth Arts beginning regularly in October, Bring The Garden In Friday.

If you're like me and miss the inspiration your garden gives you in the warm weather months, finding creative ways to keep that connection to the earth can really brighten up that darker, cooler time.

For five Summers now, my daughter, O., has taken an art class held in the home garden of an art teacher. In this magical spot with garden rooms, the girls paint, drink lemonade and eat snacks of homemade cookies. At the end of each week, O. comes home with a stack of artwork in oil pastel, watercolor, acrylic and colored pencil. Most are done on paper, nicely matted, and there is usually at least one canvas.

Sometimes the girls can sit wherever they choose, and paint what they see. Other days, they are asked to paint vases of flowers. This year for the first time, O. painted from a still life of fruits and vegetables.

We've hung quite a number of these beautiful pictures all around the house, mainly in our kitchen, stairwell and second floor hallway. We still have a few piles, though, and need to hang more and update. We're not too fancy with our hanging--we simply use colored pushpins. I did find this hanging wire, which might serve nicely and make it easier to add new work.

All year long, these pictures fill me with such happiness when I look at them. Mostly it's because they are a reminder of this peaceful, creative, joyful experience for O., and for me, when I visit at drop-off and pick-up.

It's also been a way to honor O.'s desire to be an artist when she grows up.

I asked O. as I am writing this what she thinks of when she looks at her garden artwork up on the walls at home.

It reminds me of the year to come.

Do you mean the school year, or next Summer at art class?

It reminds me of the year to come, was her repeated answer.