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Japanese Maples Fall Color

'Skeeter's Broom' is the most colorful maple in our garden. I have just returned from a 2-week trip to Japan. This was my first ever trip outside the United States. It was an amazing experience and one I will never forget. Japan was wonderful - they really have their act together and I think the U.S. could learn a few things from them. There was one disappointment on the trip - the fall color had barely begun there and was really just beginning as we left. That is okay because the gardens were still spectacular, and I got a nice shot of fall color when I got back. 'Ryusen' I missed a few things - our ginkgo had just turned a glorious color the day before I left, and the leaves were gone by the time I got back.  'Sango-Kaku' I came home to many leaves on the ground but still a lot on the trees. 'Osakazuki', a beautiful red maple always changed color very late and therefore doesn't usually last long. When I left there was no color but a few remaini
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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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