You know farm season is in full swing when your neck, face, and lower arms are extremely tan but the rest of your body looks like mayonnaise.
You know farm season is in full swing when your shower turns brown while you wash yourself off.
You know farm season is in full swing when everyone at the local brewpub is wearing Carhartt overalls and only talk about the weather.
You know farm season is in full swing when you blow your nose and only dirt comes out.
You know farm season is in full swing when you almost crash your truck into an irrigation ditch while you admire someone else’s farm.
You know farm season is in full swing when your husband refers to the tomato seedlings as “the girls.”
Taylor, Henry and I have been pretty darn busy up at Tumbleweed Farm There have been plenty of laughs but quite a few tears recently (the tears would be coming from me). I’m not going to lie, I have been on an emotional roller coaster. We have so much to do and not enough time (don’t we all feel like that?) I find myself feeling totally overwhelmed on an hourly basis. The good (and I guess bad) news is that there aren’t enough hours in the day. Since I can’t change this I might as well embrace it. We can only do so much in a 24 hour period. Deep breaths!
A glass of Rose’ and this lovely pasta dish can erase a bad day in one bite. Whatever your daily grind entails, I am sure you are in need of wine, pasta, and fresh veggies. Trust me on this one. Dig in my friends!
Roasted Eggplant & Tomato Pasta with Kale Pesto (Serves 2-4)
For the pasta:
3/4 pound of penne pasta
1 pint cherry tomatoes
1 small eggplant, cut into 1 inch cubes
2 Tbs olive oil
Salt and pepper
Preheat the oven to 400:
In a bowl combine the eggplant and tomatoes with olive oil salt and pepper. Roast in the oven for about 20-25 minutes. Turning veggies over at least once during the cooking process. Veggies are done when lightly browned and tender.
For the Pesto: (this is an estimate, use your judgment and taste test as you go)
1 bunch of kale, stems removed and chopped into bite size pieces
1/4 cup walnuts
3 large cloves of garlic (only two if you don’t love garlic)
1/3 cup grated parmesan cheese
1/4 cup olive oil
2 tsp fresh lemon juice
salt and pepper to taste
Place all ingredients in a food processor and blend until smooth. If mixture is too thick add more oil/a little water
Cook pasta according to package directions.
Combine pesto with pasta and roasted veggies. Garnish with salt, pepper, and parmesan cheese. Enjoy!
I hear ya about not having enough time! They seriously need give us a few more hours in the day or another day all together. It sounds like you have a true farmer’s tan too, lol! All of us organic produce lovers appreciate all of your hard work! 🙂
My whole body is the color of mayo, so it sounds like I need to start farming and get some god forsaken color on my skin. I’ve been seeing some folks wearing overalls around town and I’m hoping they’re coming back in a big way. I always wanted carhart overalls even if I do absolutely nothing to necessitate them…they’d be pretty great to blog in if you ask me 😉 Your pasta looks amaaaaaaaaaaaaazing!
haha, I love this! I am so impressed that you do such hard work everyday- what an inspiration!
This looks amazing! So much deliciousness and I have all of these things on hand.
This sounds great!
Hello busy girl! Lots of admiration for your hard work. So fun to read. your “farm season in full swing” thoughts..This pasta dish sounds amazing. Can’t wait to dig in.
This looks DELICIOUS!
Ooh I haven’t had eggplant in so long. This looks like such a satisfying way to enjoy it!
This sounds amazing. I just roasted eggplant for the first time in forever on Saturday and it left me wondering why I do not eat it more often. This looks like the perfect excuse to roast some more :).
Just got caught up on a bunch of past posts! You are such busy bees out there; whereas, here, the snow’s just melted finally and we’re ready to put things in the ground! Hang in there, and treat both you and your hubby to those extra large strong cups of coffee….or beer 🙂
this looks so delicious, Andrea! just pinned it; can’t wait to try!
Love pasta dishes like this for spring and summer!
Yes – deep breaths – definitely key! The thing I’ve found about having too much to do is that it somehow gets done…no matter what. You can do this! Especially when fueled with this delicious pasta!
I’ve never made pesto with kale…I’ll have to throw some in next time. Great idea!
Keep those deep breaths up! And keep on eating such beautiful bowls of food. This looks lovely. Kale pesto is a great twist on a classic. Thank you for sharing with us!
I don’t know how you manage to still get such delicious meals on the table after days like that, I would definitely be ordering pizza every night!
Andrea, you and Taylor and Henry are awesome. Awe. Some. This is a challenging time for you all, and you’re all working like mountain goats. But it will be worth it in the long run. For what it’s worth, your readers are with you, and we keep you all in thought & prayer. Hope for a fabulous season for you, the kale, and every living thing at Tumbleweed Farm.
Thank you Beth!
A very tasty & unsual kale pesto: The other ingredients with what you combined it with look tasty too!
MMMMMMMMMMM!
I made this dish tonight. It was amazing!! My carnivore husband was very happy that I crumbled some hot italian sausage on top of his bowl. My 5 year old wolfed down two helpings too!
Yay! So happy you loved it
I’ve just made it with one small change: I skipped the pasta, and topped roasted veggies with warm chickpeas smeared in kale pesto. It was delicious! Next time I want a larger meal, I’ll probably try it with both penne and chickpeas. Thanks for a great recipe!
PS I am new to your blog and I want to eat every single dish you post. Seriously.