Grow Your Own Way.

Are the senses ever more alive than they are in the garden? The aroma
of chopped lemon thyme, the subtle mediterranean taste of an oil infused with rosemary, the vibrant tri-color presentation of a salad with your own tomato, basil, and locally produced mozzarella. It rarely gets better than this.

Edible gardening seems to grow more popular with each approaching spring. Everywhere you look CSA's are flourishing, bustling farmer's markets are appearing on streets and parking lots, the nation as a whole is understanding the health and environmental benefits of locally produced foods. Let's face it, you can't get more local than your own back yard.

The advantages of home gardening are obvious, there's the exercise
of course, and you control your own growing environment and you know exactly what you are consuming. The are no hidden pesticides to worry about, you grow what you want and how much, and you're helping yourself and the environment in countless ways. Anyone who grows their own herbs, fruits and vegetables knows the indescribable feeling that comes when you can harvest your own food and prepare a simple meal for friends and family.

While there are many varieties of plants and herbs to grow there are also many ways in which you can grow them. Those with smaller yards or less than optimal sun conditions can work wonders with container gardening. As the sun moves throughout the day you can move plants to suit the lighting or give others a break from the mid-summer sun.

Apartment dwellers need not miss out on the joy of edible gardenting
as many herbs and container plants can thrive on patios and balconies. Morrison's has wide array of plants for your edible garden this season.
You can bring home flats ready to plant or start earlier and begin your edible garden from seed.

We often see customers start off with as something as simple as growing their own chives merely to sprinkle on an omelette or salad. A few years later they're growing multiple varieties of tomatoes, fennel or a bed of mesclun greens. What ever your taste, budget or yard, Morrison's can help and get your started this season. Stop by our store anytime and ask anyone on our staff or contact us online and we'll answer all your questions about your own edible garden.

To whet your appetite this spring we've included a simple recipe. Enjoy.


Spaghetti With Fresh Tomato Sauce and Basil
Recipe from "New Italian Cooking", courtesy of chef Scott Conant
of Scarpetta

Ingredients

• About 20 ripe plum tomatoes
• About 1/3 cup extra virgin olive oil, plus more to finish the dish
• Pinch of crushed red pepper
• Kosher salt and freshly ground black pepper
• 1 tbs. unsalted butter 1 oz. freshly grated Parmigiano-Reggiano (about half a cup)
• 6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
• 1 lb. spaghetti, either high-quality dry or homemade

To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.

To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated).

Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Refrigerate for up to 2 days or freeze it for longer storage.

To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive (If the sauce seems too thick, add a little pasta liquid to adjust it). Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.