“You know you’re a gardener when you’re happy to devote three months of your life every year growing tomatoes to save $2.97.”
– Author unknown
August, for me, is the best month of the year. I didn’t always feel that way, because there was one part of August I wasn’t fond of. It was August when my mother would say, “The start of school is just around the corner.” She reminded us far too often. I’m sure it was wishful thinking on her part.
She would always take me shopping for new school clothes. Trying on wool jumpers when it was 90 degrees outside was not exactly fun at age 10. Regardless, off we went. Perhaps it was me, but I believe I observed an extra spring in my mother’s step during these yearly excursions.
I also remember that August was the time to head to the wheat field. When the fields of green turned a golden yellow in the blazing sun, it was time to gather that grain. My mom drove the tractor and my dad operated the combine. The bales of straw would become winter’s bedding for the cows, while the wheat would get separated into large burlap bags that were deposited in the field.
I rode on that massive machine with my dad for the duration of the harvest. After supper, when the sun had gone down and the day had cooled, it was time to pick up those bags of wheat from the field. When the harvest was complete, a tractor-trailer would come early in the morning to deliver those bags of wheat to a mill, which would grind the contents into flour.
The heat was so oppressive at that time of year that my mother rarely cooked anything hot for supper. (Air conditioning was nonexistent in that big farmhouse of ours.) I often got sent to the garden in the morning to pick vegetables for our dinner that evening. We usually had something off the grill, accompanied by vegetables and chilled salads.
August is just about the height of the growing season in New Jersey. Tomatoes, squash, eggplant, cucumbers and beans were plentiful. The basic tomato salad with cucumbers, onions, salt, pepper, oil and vinegar was a staple on our table almost every night.
Now that years have passed, the one thing I know for sure is that there is nothing better to bring back those memories than slices of homegrown tomato with a little salt, pepper and mayonnaise on cheap, soft white bread.
(Actually, however hot it may be outside, I still secretly wish for the days my mom and I would go shopping for school clothes in August.)
The temperatures seem to be rising a bit more every year. However, the vegetables in my garden don’t seem to mind. If you don’t have a garden at home, take a trip to the local farmers market and stroll around. It’s a wonderful experience to gather the bounty from those farmers who worked so diligently to bring the best and freshest to your table. Keeping in mind that time at the stove should be kept to a bare minimum, I received a wonderful recipe that is suitable for the August heat and contains the freshest of ingredients. The main component? You guessed it: tomatoes.
Terri La Russa is one of our devoted volunteers at Harpswell Aging at Home. Terri is originally from the Hudson River valley in New York. She has visited Maine for the past 30 years. She and her husband fell in love with Bailey Island and, upon retiring, made their home there. You can see her every other Tuesday morning packing meals for the Meals in a Pinch program.
Her recipe for fresh tomato sauce is easy and delicious. This is one recipe you won’t want to miss. It’s very forgiving, as there are no set measurements. You can make a small portion or enough to accommodate a family. Give it a go. The flavors will explode in your mouth with every bite. If you are a tomato lover, I promise it doesn’t get better than this.
No-cook summer tomato sauce
Ingredients:
1/2 to 1 pound of pasta (I used capellini)
3 cups (or more) of fresh tomatoes, chopped with skins on (I used 4 cups of fresh cherry tomatoes)
3 cloves (or more) of fresh garlic, minced
Handful of fresh basil, chopped
2/3 cup of extra virgin olive oil
Salt and pepper to taste
Parmesan or Romano cheese to serve
In the morning, toss the tomatoes in a large, nonmetal bowl with garlic, basil, olive oil, and salt and pepper. Combine well. Cover the bowl and let it sit all day.
When you’re ready for dinner, cook the pasta according to package directions and drain well. Add the tomato mixture, salt to taste, and add more olive oil if needed.
Serve topped with shaved Parmesan or Romano cheese. Get a loaf of crusty bread to soak up the juices and enjoy!
Cooking at 43° North, a program of Harpswell Aging at Home, brings Harpswell residents together for cooking programs, in person and online. Watch the Anchor calendar for listings.
Harpswell Aging at Home always needs cooks for its Meals in a Pinch program, which provides nutritious meals to older adults in need of emergency assistance. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
