Wegmans Organic Farm

Last month, I had the opportunity to tour (and work on) the Wegmans Organic Farm in Canandaigua, NY. It was a beautiful hot (very hot) summer day. I was excited to learn about organic farming and put my hands to work! 

We started our day with a tour of the barn, where harvested produce is sorted and packaged. It's quite an impressive facility. There's even a yoga studio on the upper level. 

Our first task of the day was harvesting cherry tomatoes in the hoop houses. You can learn more about hoop houses and the tomato harvest here. The aroma of the tomato plants and their leaves is intoxicating. There's just something about picking tomatoes right off the vine and popping one into your mouth. So fresh! 

Our mode of transportation and our tour guide, Paige. We also weeded a hoop house, which was quite challenging. Because no pesticides or weed killers are used, weeds are that much more invasive and difficult to keep out. Later on, we helped clean out an entire field of Swiss chard. We definitely got the full farming experience!

Up the hill, is the chicken coop house. These lucky chickens (and rooster) live a happy life, complete with fans inside where they lay their organic eggs.

I got to see eggplants on the vine. I never knew exactly how they grew. Love that dark purple color! 

The sunflower patch grows beautiful flowers and keeps the bees happy so they can make organic honey. 

The farm overlooks beautiful Canandaigua Lake - what a view!

The "Kitchen Garden" was my favorite part. A picturesque garden with a beautiful gated entrance, trailing grape vines, herbs and flowers. I would love to have a place like this to sit and enjoy.

I had a lot of fun visiting and helping out. I definitely learned a lot while getting to experience organic farming. To learn more about the Wegmans Organic Farm, visit Wegmans.com or visit their blog.

The Best Summer Pasta with Mozzarella, Tomatoes and Basil.

I'm not sure where I found this recipe, but it has quickly become a new favorite. I think I've made it about 5 times this summer for different picnics and family dinners, and everyone always likes it. Plus, it makes a lot. If you're looking for a dish to bring to your next potluck, you just found it. It's delicious AND easy.

Ingredients: 
1 pound Dry pasta (I like mezze penne)
1 package grape tomatoes, sliced in half
1/2 cup (or more if you like) Fresh basil, cut into small pieces
1 teaspoon Salt (less/more to taste)
1 teaspoon Pepper (less/more to taste)
6 tablespoons Olive oil
4 tablespoons red wine vinegar
1 ball Fresh mozzarella

Directions:
Slice tomatoes in half, cut mozzarella cheese into small cubes and cut fresh basil into small pieces. Add all to a medium/large bowl with salt, pepper, olive oil and vinegar. Mix together and let sit at room temperature for an hour.

Cook pasta according to directions, al dente. It's better for the pasta to be a little firm rather than soggy.  Drain pasta and rinse under cold water to cool. Add cold water to the pot of pasta to keep it from sticking together. Sometimes I add a few ice cubes to cool it down even quicker. Once the pasta is really cooled, drain completely. Add the pasta to the tomato, mozzarella and basil mixture (that has sat for 1 hour), and mix to combine and coat pasta. Keep refrigerated until ready to serve. Enjoy!