Tomato Season!

This summer has been a busy one! Between working two jobs and transitioning to new one (phew! one! only one!), and getting engaged (!!!), I've been consumed with many other things than the blog. Sorry blog! Sorry blog readers! That said, the CSA Mr. Ripe and I decided to participate in has turned out to be no less than amazing. Each week we have gotten not 7 heads of cabbage and not pounds upon pounds of potatoes, but a variety of squashes and pole beans and root vegetables and corn and heirloom tomatoes and herbs. Not only are these organic farm fresh vegetables packed with flavor, but they smell. so. good!! Take tonight for instance - I blanched our kale and some haricot vert and tossed them with garlic, onion, heirloom tomatoes, olives, and chickpeas, all over a big of whole wheat pasta. For real. So good.

Seasonal Pasta Salad (very loosely based on Moosewood's Pasta with Salsa Cruda)
1 clove garlic, minced
2 T onion, diced
1 T red wine vinegar
2 T olive oil
2 large heirloom tomatoes, chopped
1 bunch kale
2 handfuls of haricot vert
1 1/2 c cooked chickpeas
12-16 oz pasta of your choice
1/4 c basil, torn into pieces

Bring a big pot of water to boil. Salt it heavily (it should taste like the OCEAN). While it heats to boil, mix garlic, onion, vinegar, and olive oil in a big bowl. When water is at a rolling boil, add kale and haricot vert. Count to 30. Remove vegetables from water and put into ice cold water. Now add the pasta to the still-boiling water. Cook according to instructions. Squeeze green veggies to dry and chop  into 1" pieces. Add to bowl along with tomatoes and chickpeas. When pasta is done, drain it and then put it back into the pot. Add bowl of vegetables. Season with salt and pepper to taste. Add basil.