I didn't intend for this to look like fried rice, but between the wok and the shape of the pasta it couldn't be helped. I've been eating this dish a lot lately, since it's nice and light for summer and uses up goodies from the farmers market. I based it on a linguine recipe I found online years ago, but have long since ceased using a strict recipe, and I chucked the white wine (go ahead and add some if you really want to). Lately I've been using orzo and adding various squashes I find from the market. It's quick, fresh, and delicious.
As for my own produce, my tomatoes are still taking their time ripening. I did harvest my first eggplant of the season today, and I've been snipping some flowers from the yard. This apricot rose starts out as this pretty orange, then as it opens it changes to shades of pink and red. The white hydrangeas look nice and rustic in my ice cream machine bucket.
