Orzo with Cherry Tomatoes, Capers, and Lemon
Adapted from Serious Eats
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1-2 clove garlic, minced
8 oz. orzo
2 cups chicken stock
¼ c. water
¼ c. parsley, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons capers, drained and minced
1 tablespoon pine nuts, toasted and chopped
1 pinch red pepper
1/3 c. grated Parmesan cheese
1 tablespoon lemon zest
Salt and pepper
1. Pour the olive oil into a large skillet set over medium heat. Dump in the tomatoes and the garlic and cook, stirring often, until the tomatoes become a little soft, about 3 minutes. Turn off the heat and set aside.
2. Pour the chicken stock, water, and orzo into a large pot. Turn the heat to high and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 7 minutes. Turn off the heat and let the pot sit, covered, for an additional 3 minutes.
3. Stir the parsley, thyme, capers, pine nuts, cheese, and lemon zest into the orzo. Then fold in the cooked tomatoes and garlic. Season with salt and pepper to taste.
Gardening plans for next year always begin to form as the fruits from this year’s labors are being harvested. Recently, much time was spent researching potential muskmelon varieties for next year. Then I realized, the solution is right there at the farmers’ market, gazing up at a me. Duh.
Over the past few weeks the husband and I have been sampling melon varieties. It’s a rough job, surely, but someone’s gotta’ do it. Given the space limitation of a roof deck garden, cantaloupe options are limited. The great thing about this method is it allows POD to choose the melon that tastes best and happens to be tiny.
Step One: Slice the melon in half and scoop out the seeds. This is a wonderful French heirloom called Charentais. It grows to 2-3 pounds, probably a little on the large side, but worth a shot.
Step Two: Place the seeds in a wire strainer and rinse the seeds while smooshing the goo out the strainer.
Step Three: Put the seeds in a bowl. Cover with warm water. Scoop off the seeds that float; they’re no good to you.
Step Four: Rinse some more.
Step Five: place them in the wire strainer and allow them to air dry them thoroughly! About three days.
Step Six: Seal them in a well-labeled bag and freeze.