Our First Harvest Meal (A Recipe)

I always love to read those old cookbooks that give vague directions and leave it up to the reader to determine the exact measurements. Cooking is an adventure, after all. Typing up this recipe just now reminds me of a trip to a St. Francisville, Louisiana plantation (Rosedown) and an interview with a staff member who made traditional Southern food on an open hearth using similarly nebulous instructions handed down through the Turnbull family line.

Finely chop onions and garlic...toss into warm skillet coated with a bit of olive oil...cook until onion starts to soften...add finely chopped zucchini and yellow squash...saute. Meanwhile, place thin organic whole wheat spaghetti into boiling water. In a large bowl, mix a bit of olive oil, fresh chopped garlic, fresh chopped basil, salt, pepper and parmesan. Prepare to taste. Drain pasta and add to oil and herb mixture. Add fully cooked veggies. Mix. Add a sprinkle of chopped ham left-over from mother-in-law's recent visit. C'est tout.