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May Trees

Redbud 'Flame Thrower' (Cercis canadensis) As May comes to an end, I thought I would share some trees that look good now.  First, the insanely beautiful 'Flame Thrower' redbud. I always hesitate to praise this tree because of their finicky nature. So far, so good on this one which is near our front door.  Snowbell and 'Wolf's Eyes' Dogwood in the background The Snowbell tree ( Styrax japonica ) has been spectacular for many weeks. I was up on the roof of the garden shed this morning and got an aerial view of it. It looks so much larger from above. The blooms are so heavy that the branches are bending down. A few years ago, I recall standing underneath it and the roar from bees buzzing around it was deafening. Last week, I was saddened to hear no bees at all. Fortunately, there are some a week later but not nearly as many as in the past. On the opposite side is 'Wolf's Eye' Dogwood ( Cornus kousa ) which always delivers. This is a small dogwood c...
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Mediterranean Pasta with Roasted Tomatoes


 

Another recipe -

I'm not sure where this recipe came from but it has become one of our favorites. This is surprising because I don't really like pasta or tomatoes. However, we use angel hair pasta which doesn't bother me too much (I take small portions). As for tomatoes, roasting them is  my favorite way to eat them. This is a very satisfying meal with bread and a salad. A summer recipe no doubt, but really good in the middle of winter too.

2 lbs. grape or plum tomatoes, halved lenghtwise
1/2 cup olive oil
1 clove garlic, minced
1 TBS. Italian dressing
1/2 tsp. crushed red pepper (or more if you like it spicy)
1/2 tsp. salt
1/4 tsp. pepper
8 oz. pasta (Angel hair or any kind you prefer)
Parmesan cheese

Preheat the oven to 400.

Place the tomatoes, cut side up, on a foil-lined 15 x 10 x 1" pan sprayed with cooking spray or rubbed with olive oil.



Whisk together the olive oil (reserving 2 tablespoons), garlic and seasonings. Spoon over the tomatoes.


 

Roast in the oven for 45-50 minutes until the tomatoes are soft and browned on top.

Prepare the pasta. 

Place half of the tomatoes in a bowl and toss with the 2 tablespoons of olive oil. Add the pasta. Add the remaining tomatoes. 

Sprinkle with parmesan cheese.

 

Text and photos by Phillip Oliver, Dirt Therapy

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