Vallejo People's Garden 

It’s another Monday, so it’s time for another edition of Meatless Mondays!  Since tomatoes are still in season, this week’s featured recipe will be for lemon basil pasta salad.  It is zesty, satisfying, and uses tomatoes.  This pasta dish is refreshingly light, yet full of flavor.  With some added grated parmesan, the kids are sure to enjoy it as well.  Most of all, this dish is very simple and quick to make.  It requires only a handful of ingredients! Recipe for 6 to 8 Ingredients: 1-16 ounce box of pasta (farfalle, penne, or practically any shape you like) 4 tomatoes (diced) Handful of cut basil leaves 1 lemon 1 teaspoon salt ¼ cup extra virgin olive oil ½ cup grated parmesan cheese Boil pasta per directions on package. After pasta is cooked, drain and rinse with cold water.  Mix pasta with extra virgin olive oil, lemon juice, and salt. Mix in basil and diced tomatoes. Add parmesan cheese.

-Pick all your vegetables in the coolest weather you can. Cloudy days, early mornings, and evenings are always best. -Use a clean, sharp knife to cut your vegetables from the plant. Be gentle when you handle your crops so they don't bruise. - Use clean containers to put your crops in. Some vegetables are still good a long time after you pick them. That is why it is important to pick and store these common vegetables first: Cabbage . Pick cabbage when the heads are firm. Keep them cold and moist. Cabbage will spoil after about five months. Carrots . Pick carrots when the tops are one inch around. Take the tops off the carrots. Keep them cold and moist. Carrots will spoil after about eight months. Garlic . Pick garlic when about half the leaves are yellow. Dry bulbs at room temperature for about two to four weeks. Store them under dry and cold conditions. Garlic will spoil after about four months. Onions . Pick onions when their necks are tight and their...