|Here is one row of the lettuce and another row of spinach. I was able to get two rows each.|
|Here are the beets. We won't be here long enough to have the beets, but we really like to add the greens to our salads. A great way to get extra iron! |
As we have been studying Medieval Times, we have also been studying about the way herbs were used in that time period. Today we will learn about some of these same herbs and have Spaghetti with Herbs and Garlic Sauce for our supper. I'll share the recipe below....
|Oregano, Sage and then Basil. The Parsley is behind it.|
Spaghetti with Herb and Garlic Sauce
1 pound Spaghetti
8T olive oil
2 garlic cloves, crushed
4T each, chopped fresh Parsley, Basil and Oregano
salt and pepper
Cook spaghetti in large saucepan of salted water. Meanwhile, heat a little butter in a smaller pan and add garlic, cooking very gently over low heat. Do not allow garlic to brown. When the pasta is done, drain it well and return it to the pan. Pour the oil, garlic mix and herbs in to the pasta. Season with salt and pepper. Mix quickly and thoroughly. Serve immediately with a little parmesian cheese if desired.