As of late, the heat and humidity in New York has been unbearable. I usually eat hot food for dinner, but over the past two weeks I’ve been making a lot of different side salads to avoid heating up my house with the oven on. This version of pasta salad uses fresh basil and lemon thyme from the garden, which is a complete game changer. You just don’t get the same punch of flavor from dried herbs as you do with fresh ones.
We don’t have a large backyard, but the space we have is occupied by my husband’s “farm”.
He is a city kid with the soul of a country boy.
When we moved in to our house two years ago, he immediately started making plans with what should be done with the back yard space. He basically wants to grow every type of fruit and vegetable that can survive in the northeast.