Springtime Pasta Salad with Marinated Tofu

Dinner 6/6 by Dan



• Whole Wheat Pasta Salad with Marinated Tofu

• Peanut Butter Cookies

• Applesauce

The pasta salad was chock full of all kinds of garden abundance: bok choy from Sandhill, kale and garlic scapes from Ironweed, spring onions and broccoli from a local gardener, sun-dried tomatoes and sun-dried sweet pepper from our garden last summer, and tofu that Dan made (from Sandhill soybeans) marinated in soy sauce and ginger. All of this was tossed with some vinegar, basil, oregano, salt and pepper.

The cookies were another great recipe from "The New Farm Cookbook". It's really easy and delicious, but if you decide to try them yourself, Tony suggests checking them for doneness after 6 minutes rather than the suggested time.

Skyhouse's apple trees are still very small, so each year, we buy delicious organic apples from our neighbor and friend Dan Kelly, who runs the Blue Heron Orchard in Canton. We use some for baking and snacking, and make the rest into applesauce. Sometimes for a treat, we'll also get some of his cider, but it's so tasty that it never lasts long in the fridge. Last year, we got a variety of apples and made many batches of sauce -- hopefully enough to last until this fall. Thanks Dan!