Today we’ll take a stroll through our patio micro-farm. We’ll then finish off featuring a recipe of unknown origin or ethnicity, Trädgård färsk squash och ört pasta. This dish is a Sweditized pasta loaded with herbs and garden-fresh veggies. So, please read on and see how we patio farm here in Sweden and enjoy our favorite summer pasta.
Well, there it is, our organic herb’n’ garden. We live on the ground floor of a old (early 1900’s) dairy processing building that was converted into apartments in 2006. And, no it does not smell like sour milk. The building houses about 18 apartment units ranging from 60 or so sq. meters (645 sq. ft) to the largest penthouse unit at 136 square meters (1464 sq. ft). All the bottom apartments have a front patio/balcony garden and a small back garden. The upper units have a small balcony. The penthouse on the fourth floor has both deck and a grassy area as well as a fantastic view. At least that’s what I’ve been told, as the access to that floor is private.
You got to understand, I’m an old farm boy at heart. In our last home in the USA, we had organic raised-bed gardens (above) large enough to feed a family of eight and there were only two of us. We ate lots of summer veggies, then canned and froze what we could. That allowed us to eat great frozen and canned home-grown veggies all winter. And, when we still had plenty of veggies to go around, there was always the neighbors. So, when you move from a garden of that size to our new downsized patio and balcony herb’n’ garden you have to get creative.
Jump to RecipeThe Herb’n’ Garden
Herbs
You’ve got to think containers, like our micro herb farm above.
The box is loaded with two types of thyme, two types of rosemary, sage and tarragon. We use fresh herb often and our herb container makes it’s handy to reach through the kitchen window and snip some fresh herbs. But that’s not all the herbs we’re growing.
Pots are important in a herb’n’ garden as well and they are easy to move if needed. We have two different types of basil growing in our large pot. This year we have lots of basil and you know what that means, fresh pesto and Caprese salad whenever you want it. Don’t you love a good Caprese?
When we have too much basil, we just zip it up in the food processor with olive oil and freeze it in ice trays. After frozen, we pop them out and into freezer bags. Very handy to have as you can have pesto year around or toss the basil-oil cubes into a soup.
We love Greek oregano and we grow it in a pot as well. It grows like a weed and is very invasive, so a pot is the way to go in my book. When it gets tall enough to harvest, we cut it and tie then hang to dry. Home dried oregano is so good to have around. Oh, and then there’s my little bay plant. Bay Laurel is not so fond of the Swedish climate, but if nursed properly they’ll give you all the fresh bay you need.
Speaking of oregano, did you ever know a dog who eats oregano? Yep, Chloe does. She eats almost everything in the garden and if we don’t watch her we’ll have none for ourselves.
You were probably wondering, they’ve got sage, rosemary and thyme. Where’s the parsley? Well that’s growing in a window box hung from the balcony rail. As you see, we can herb up a pasta anytime, but more on that later.
Veggies
Squash, I can’t imagine life without it. We like all kinds of summer squashes. Here at our herb’n’ garden we have four squash plants. Now if you’re in a warmer climate, you might think that’s a lot of squash for two people, but it’s about right for here as they grow a bit slower.
Did you know that zucchini is super simple to grow (except for pesky squash bugs, yuk)? All you need is a couple of bags of manure, a place to dump it that gets sun, some seeds and water. They’ll even grow up a trellis or hang from a balcony. But, I must warn you, the balcony method is a bit tricky when harvesting.
Did you know squash is great in pasta?
We’re even growing green beans on a vertical trellis made from compost panels. I must admit though, not much production. Next year it’ll have tomatoes growing on it, if the Swedish tomato god makes it so. Tomatoes are a little harder to grow in this cooler climate, but if you stick to the cherry size tomatoes it’s doable.
Flowers
An all-important component of any herb’n’ garden is flowers. We grow our flowers in large pots and they are a lovely addition to any garden. But most importantly, they help attract the needed pollinators, like Mr. and Ms. Bee.
And, when the evening comes, there’s not a better place in our home to enjoy a nice glass of wine and relax than in our herb’n’ garden. So, if you live in a small apartment or condo that has a balcony or patio, think herb’n’ garden. Now, it’s time to gather the ingredients and cook a lovely pasta dish.
Trädgård färsk squash och ört pasta
Trädgård färsk squash och ört pasta, sounds intriguing doesn’t it? But intriguing as our featured recipe sounds, it tastes even better. In English we would simply call it Garden-fresh squash and herb pasta. With the herb’n’ garden just outside the kitchen door it’s a snap to make our favorite summer pasta. It’s lovely as a main course pasta or accompanied with a nice grilled chicken steak or meat of choice. Tell me, do you have chicken steak where you live?
You’ve got your basket full of fresh garden herbs, summer squash, along with some incredible farm fresh tomatoes (maybe even San Marzano tomatoes), carrots, red onions and garlic. Not to worry, if farm fresh tomatoes aren’t available or you don’t want to mess with peeling and seeding the them, a top shelf canned whole tomato will work as well.
So, my friends dive into our favorite summer recipe (below) and whip-up a bowl of Trädgård färsk squash och ört pasta. If you don’t have your own herb’n’ or urban garden, not to worry, just pick them up from your local farmers market. Make a double batch, it freezes great.
Chloe says, “Don’t you love to chew on a fresh garden carrot? As pasta was included in this dish it gets my five paws rating. I love pasta!” –
Thanks for taking time to read today and feel free to leave your thoughts just below the recipe in the “Leave a Reply” section. Don’t worry, your email address is always safe with us.
Trädgård färsk squash och ört pasta or Garden-fresh squash and herb pasta
Ingredients
- 1.5 pound (675g) Fresh fettuccini, pappardelle or pasta shape of choice. SEE NOTE 1; for dried pasta info.
- 2 pounds (900g) Fresh tomatoes either plum or San Marzano (peeled, seeded and quartered). SEE NOTE 2; for canned tomato info.
- 1.5 pounds (675g) Summer squash, zucchini, yellow or other, Sliced or chopped. SEE NOTE 3.
- 12 oz (340g) Pancetta or non-smoked bacon, diced. SEE NOTE 4.
- 1 large Spanish (red) onion, cut in half and sliced.
- 1 large Carrot, grated using large grating holes.
- 3 medium Cloves of garlic, sliced thin. SEE NOTE 5.
- 1/4 tsp (1/8 tsk) Red pepper flakes (optional), or to taste. SEE NOTE 6:
- 3 tbsp (3 msk) Fresh thyme, stemmed and chopped fine, divided.
- 3 tbsp (3 msk) Fresh basil, chiffonade or finely minced, divided.
- 3 tbsp (3 msk) Fresh Italian parsley, minced.
- Salt and pepper to taste.
- Olive oil, for baking squash.
For Serving
- Reggiano Parmigiano or Grana Padano cheese, grated
- Extra virgin olive oil, for topping pasta if desired.
Instructions
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Heat a large sauté pan to medium and cook your pancetta or non-smoked bacon until the fat is rendered. Stir occasionally making sure to toss the bacon around a bit.
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Once the fat is rendered add your onion and carrot then sauté until softened, about five minutes. Then add your red pepper flakes (or fresh chili pepper minced finely) and garlic. Cook for about a minute until the garlic begins releasing its aroma.
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Next, toss in the tomatoes and juices (See note 2). Give a good stir and bring to a boil. Once boiling reduce heat to simmer and add 2 tablespoons of your fresh thyme cook covered for about 40 minutes. Be sure to stir occasionally.
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For baking the squash and while the sauce is stewing preheat the oven to 220C° (425°). Toss the sliced squash in olive oil, season with salt and pepper. Then bake in a single layer on a cookie sheet for about 5 minutes, turn and bake 5 more minutes. The baking time will vary based on the size and thickness of the squash. Cool and reserve for use later.
Alternately, you can sauté the squash in a preheated and oiled pan cooking until the squash softens.
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Place your pasta pot on to heat and salt liberally prior to cooking pasta.
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Next, add your baked or sautéed squash to the sauce and taste for salt and pepper. Cook for about 5 additional minutes. Now toss in the remaining tablespoon of fresh chopped thyme and the fresh basil. Stir the herbs in well.
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Cook pasta, timing the cooking to be complete when the sauce is ready. Reserve a cup or so of the pasta water for thinning the pasta, if needed.
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Toss the sauce and pasta to allow the pasta to soak up the sauce a bit. If pasta is too dry, add some pasta water and toss. Garnish with chopped fresh parsley or herbs of choice.
Serve with grated Parmigiano Reggiano cheese or Pando and a glug of extra virgin olive oil.
Recipe Notes
Please note that the servings can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
Recipe Notes
- If using dried pasta use 1 pound (450g) of pasta shape of choice for four people. Cook per box instructions.
- Our homemade "Marinara Sauce", can be substitutes for the fresh tomatoes, carrot and half of the garlic. Alternately, one can substitute two-14oz (400g) cans of high quality whole tomatoes.
- If using large zucchini or yellow squash, consider removing seeds.
- Bacon can be omitted if preferred. If omitted, substitute 2-3 tablespoons of olive oil or fat of choice.
- We use slice garlic as it is easy to identify and remove should one not care for it. If preferred, use 2 medium cloves of garlic minced.
- Feel free to substitute fresh "bird's eye" chili pepper or pepper of choice.
Eha says
What a delight to visit you in mid-summer in Eslöv! Chloe, upsadaisy, do show me around! Love that pasta, bet you did, and would not add anything to it! What wonderful weeks these are for you . . . and the greenery to be snipped thru’ the kitchen window is so verdant and luscious and appetizing!! We won’t even think of that other season when the cold night creeps in past the three o’clock margin in the afternoons . . . now the bikes are out and sundowners are laughingly shared outside . . . .am hoping for many more balmy days for you . . . and ‘thank you’ for my increased knowledge of Swedish . . .’what is ‘färsk’ for you is ‘värske’ for me’ Enjoy!!
Ron says
You say värske, Eva says färsk, it’s all fresh to me. So hoping Chloe girl gave you a fine tour today. We did all enjoy the Garden-fresh squash and herb pasta (Chloe was allowed a very small serving). And yes, fall is in the air, which is (in my mind) the finest time of the year. Thanks for stopping by Ms Eha.
Eha says
Daddy! Chloe does not carry too much weight! Says I !! If she likes vegetables, herbs and a bit of pasta why on earth does she get a ‘very small’ helping ? Include her amongst us foodies!!!! Oh well: us girls have to stick together 🙂 !
Chloe says
Oh Ms Eha, it’s not Daddy who controls my portions he’s a pushover. It’s mom who rations out my treats! Psst, when she’s gone I can always bat my big brown Springer Spaniels eyes and get a treat.
Eva says
Oh yes, Chloe has him wrapped around her little paws. But I give her treats too of course. Then again on those Lost in a Pot cooking days when I am at work I am sure they have a wonderful day in the kitchen. 🐾
Eha says
Huge “) !! Think what happens on those days is justifiably ‘their secret’ !
Mimi says
What an interesting peak into how you live, and your garden. I had to put a fence around my garden because my dog would steal the tomatoes! The pasta is summer-perfect. Such a smart way to use those garden fresh vegetables.
Ron says
I can relate to to the fence around the garden. The image in the post of our old US garden was taken just before having to put up a fence to keep Chloe dog out. Chloe was devastating to our asparagus patch, not to mention the cherry tomatoes. Thanks for stopping by today Mimi.
Mad Dog says
What a fantastic garden and great pasta sauce!
Ron says
Mad Dog, thanks for having a read and your kind comments.
2pots2cook says
Sweet Heavens !Now I love Scandinavia ( Sweden ) even more ! So beautiful ! Everything !
Ron says
Well come up for a visit some time and thanks for stopping by.
Laura says
Ron, this pasta is so lovely and sounds both healthy and delicious! I love your garden. I think small is good when gardening. Mine is a bit out of control!
Ron says
Laura, gardening to me is like canning, either you’re all-in or not. My US garden started the first year we move in with a (6) pot herb garden. The next year I added 6 larges raised-bed boxes as an herb garden, using the large pots for tomatoes. Over the following winter I read-up on “square foot” gardening and after ten years I ended with 15 raised-bed bed boxes totaling 227 sq ft (21 sq meters) and 9 large pots. All that for two people. I was definitely out control. Do give the pasta a try, it’s quite yummy.
Lorraine @ Not Quite Nigella says
That’s wonderful! I’m afraid that I can’t grow a thing which is such a shame because I want to grow things but I just don’t have the talent and neither does Mr NQN. But I admire people that do!
Eha says
Oh yes you can, Lorraine! Take pretty pot > your verandah! Add soil! Add seeds: parsley, coriander, basil for us soon! Put enough water on soil to make it wet: every morning after shower, attention to teeth etc . . .go onto verandah, touch soil, if wettish: walk away, if dry” add a small amount of H2O . . . . very occasionally put a bit of fertilizer on . . . . talent: both you and Tai have oodles and poodles for this small activity also . . .
Ron says
Gardening for me is a way of relaxing and growing some yummy ingredients to cook with. Lorraine, I could never post at the speed you do down at your NQN blog and I certainly admire your “zest for life”.
David @ Spiced says
Wow, what a fun post, Ron! I love that you call it a micro-garden, too. It gives a whole different definition to micro-greens, huh? 🙂 And I’m laughing at the idea of just opening the kitchen window and snipping some fresh herbs right there. So cool! Chloe totally reminds me of our dog Max. Max is no longer with us, but man did that dog love to munch on anything crunchy. Carrots were a favorite, but I think green apples were his #1. This post is definitely an inspiration on how to grow a garden in a small space! Also, this pasta sounds delicious. Everything tastes better when it’s grown in your own backyard, right? 🙂
Ron says
Thanks David, I like it when my post are fun. Chloe dog is not allowed to eat green apples as it makes her very windy and that’s just not ladylike. When you pick a handful of squash, some tomatoes, a few herbs and make a quick sauce it’s magic. So, yes everything does taste better grown in your backyard or a neighbors.
Bill says
Nothing like the smell of an herb garden. We’ve a line of pots ourselves but only scallions in the vegetable category. With the insane weather we’ve had this year, nearly drought and upside down temps, our herbs look healthier and greener than the yard itself. Que sera. I love the mix you’ve got and applaud your bay — I can’t get that to stay alive. Great pasta dish too. (Though I had no idea dogs liked carrots.) Thanks, Ron.
Ron says
Bill, I sometimes wonder if my little bay plant is worth the effort, but then I pluck a leave off for a recipe and bingo I know why I pamper it. You’re right about the smell of an herb garden. I like to just run my hands through them and then smell my hand. Thanks for stopping by.
Alida @mylittleitaliankitchen says
What a lovely article and very nice pictures. So many delicious greenies. I love your squash and herbs. There is nothing like homegrown vegetables.
Ron says
Alida a pleasure to meet you! I really enjoy your blog.
Yes, there’s nothing like fresh ingredients. In Italy your season is much longer, which is good because our markets fill with ingredients from Southern Europe when the winter winds blow. Thanks for stopping by.
Jeff the Chef says
I love all the stuff you’re growing! I so wish I could do that! I love veggies with pasta, and you definitely can’t go wrong with Pancetta, thyme, basil, parsley – especially when they’re all fresh.
Ron says
Hello Chef Jeff. It’s really easy to have an herb’n’ garden, but living in the “Windy City” as you do provides you with many fresh markets to shop at. Yesterday, I was pondering if I could only chose one, would it be Pancetta or Porchetta. I decided on Porchetta stuffed with Pancetta and pesto.
Frank says
I really admire your ingenuity, Ron. Especially in growing not just herbs but vegetables, too. Amazing! We have plenty of room in the backyard, but not nearly enough sunlight for vegetables, though I do have a few lonely herb pots sitting on the kitchen window sill…
Ron says
Thanks Frank, shade is a gardeners nightmare when locating gardens and their friend on those hot summer days. We can go to the local farm market and get fresh in-season veggies and herbs during the summer. But, for me it’s just fun to watch them grow. Thanks for coming by.
Shashi at SavorySpin says
Hi Ron, David from Spiced told me about your blog and I had to stop by and check it out! And, WOW! I’m amazed at all the stuff you are growing on your patio garden! I. too, moved from a home with a HUGE yard to a condo with a small balcony and have been so missing my old raised beds and all the veggies they supplied us with! I’ve been struggling to grow stuff on my current shady balcony and was on the verge of throwing in the towel when David told me about your lille patio garden and you sure have motivated me and I gotta say a huge thank you for that! BTW, gorgeous pasta, veggie and herb salad you have here – bet this is so so good seeing those are homegrown! And, that’s one good looking home grown carrot in Chloe’s mouth! My dogs LOVE carrots but, back when I used to have a herb garden, they weren’t too keen on the herbs!
Ron says
Hi Shashi, it’s a pleasure meeting you. I’ve enjoyed reading your blog.
Down-sizing ones garden is a struggle for a gardener, but in the end it’s doable. I say get yourself a couple of big pots and give it a try. Dog and gardens just seem to go together don’t they. Yea Chloe dog leaned to pull carrots right from the garden and always picked them when they were young and tender. Between her and the rabbits it’s amazing I ever had any to harvest. Come back and visit soon.
Karen Burns-Booth says
The herbs, the pasta and THE dog too…..I love them all and thanks so much for sharing this small snippet of you life with us all……you have some very healthy looking herbs and that pasta would be welcome on my table any day of the week.
A smashing post Ron.
Karen
Ron says
Thanks Karen – The herbs are still faring well and should give us good use way into the fall, when they’ll be snipped for drying. Some of the other garden residents are showing signs of the coming fall and shorting days. And yes, dogs and gardens do go together. Thanks for stopping by and I’m looking forward to seeing your upcoming cookbook.
frugal hausfrau says
Chloe looks like a dear! When I read the title, I couldn’t help but think how many Swedish words are like English words. Granted some are far out there but enough is familiar that I could make out it was going to be squash and pasta! Your creative little garden is an inspiration! How beautiful!
Mollie
Ron says
Yep, Chloe is a dear most of the time. She can be stubborn at times and can be very vocal in that Springer Spaniel way. Swedish is a fun language, men jag talar det är inte så bra. I’m really enjoying your frugal cooking style over at your blog. Thanks for having a read Mollie and we hope to see you again soon.
Susan says
I love your home and garden in Sweden, Ron. Looks like I grow many of the same things here though I haven’t been successful with carrots. Too much shade. Your pasta looks wonderful!
Ron says
Hello Susan and thanks for coming by and having a read. Yep, the dreaded shade can cause garden havoc. Luckily there a few shade tolerant herbs and veggies out there. Our back garden only gets about three hours of sun, but I’ve got two squash plants growing, slowly but growing and producing.
I enjoyed perusing your site and like it lots. Your Baked Summer Pasta recipe is on my Friday night menu.
All That I'm Eating says
What a great range of herbs to be growing, so many things you can make and I love the sound of this pasta.
Ron says
Hi Caroline – Glad you could make it by. We love fresh herbs as well as winter home dried herbs. I just don’t think a pasta sauce is a pasta sauce without some type of herbs. Thanks for commenting and we hope to see you again soon.
neil@neilshealthymeals.com says
I enjoyed reading all about your apartment in Sweden and your organic raised-bed gardens in the U.S. Ron. I guess I’m just a little bit nosey as to how everone lives! One of the things on my to-do list is to get a couple of raised-beds for our back garden, here in Scotland. I think I might be too late to get this done this year now. So hopefully I’ll get it sorted next year! I do keep herbs indoors on our kitchen windowsill for cooking purposes. But that’s as far as it goes at the moment. This was a lovely recipe too that I imagined eating. I could quite happily make this, my parents have a big garden and often pass me their excess courgettes, or zucchini as you call them. 🙂
Ron says
I’ve always thought courgettes sounded much more exciting than zucchini and always like aubergine better than eggplant as well. Great that you have good garden-fresh veggie access from your parents. If you have a chance in your busy blogging schedule to have a cook of the Trädgård färsk squash och ört pasta let us know how you liked it. Thanks for taking time to come by.
Ashika | Gardening Foodie says
Ron, your patio garden is BEAUTIFUL. I love container gardening ( less weeding 🙂 and it is so much easier.
And your recipe for fresh garden pasta looks so delicious. What a perfect dinner .Absolutely love it 🙂
Ron says
Welcome Ashika and greetings from our end of the globe to yours. Patio gardening is fun for me because you must be creative. Oh, the garden-fresh pasta was the perfect dinner that night. Speaking of perfect dinners, that dish of vegetarian enchiladas on your blog just now looks perfect for my dinner.
Kelsie | the itsy-bitsy kitchen says
You’re so lucky to be able to grow herbs like that! I cannot, for the life of me, get anything but aloe to grow :). Your garden is just lovely and so incredibly green. . PS, Chloe is adorable!
Ron says
Nothing wrong with a pot of aloe, comes in handy if you have a minor burn. Look at it this way, you’re not much of a gardener. But, I’m not a pastry chef like you are. Those Chocolate Banana Cupcakes up on your blog are wonderfully tasty looking. Chloe is a cutie, most of the time.
Pam says
Sounds like a good dish to me, Ron! Red onions, bacon and pasta works for me. I see you’re from KY, me too, Louisville. My retired father started the first community gardens way back when In L’ville so anything veggies straight from the garden works for me. BTW, my MIL was Swedish. She loved lutefisk! I have other words for it. But her Swedish mustard was to die for! Take care
Ron says
Thanks Pam, you’re so right regarding red onions, bacon and pasta. Community garden are so important in communities. We have several in our are here. So you know our Scandinavian jiggly lutefisk. For me, it is all about the sauce. But, it represents a less prosperous time from the past in the Scandinavian culture. Thanks so much for stopping by.
Ben|Havocinthekitchen says
We’ve been growing a lot of herbs too (Well, I don’t really participate. But I provide a list of needed herbs and occasionally can go to a nursery). The great part of this is that different variations of herbs appear regularly, especially within basil and mint families. My favorite kind of mint has been chocolate mint for a couple of years now – it has such a strong yet delicate and delightful flavor. I also was surprised to have found pinapple sage last year. It really had that pinapple aroma (and it was beautifully blossoming too). This year I was excited to find white lavender! This year we’ve been limited with our space, but I hope next year I’ll order as many herbs as I could find 😉 Love this simple yet delicious herbaceous pasta, too!
Ron says
Hello Ben, Thanks for having a read today. There are so many culinary herbs to choose from these days. Many we can raise here, but due to our long days and short season there are many we can’t. Take dill, Swedes love dill, bit I find it difficult as it only wants to bolt during our long summer days. I’ve never seen white lavender, sounds interesting. The pasta is/was herbaceously delicious.
Karen (Back Road Journal) says
Opening the kitchen window and snipping some fresh herbs…you can’t get much better than that. You’ve shown in this post that when you are creative, you can indeed garden in small spaces. Your pasta looks and sounds great.
Ron says
Karen, there is something kinda of fun about just reaching through one’s window for needed kitchen herbs. This season, which is rapidly coming to and end up here, has been educational for sure. Already planning next years Herb’n’ garden.
Judith A. Graber says
I can relate to the downsizing – we went from a 40×120′ garden in the country to raised beds in the city and now a condo where I garden in containers. My grape tomato plant did extremely well and I have been getting tomatoes since June! I mainly grow herbs, edible flowers and a few veggies. Your pasta dish sounds like a perfect way to use so many things from your garden.
Ron says
That’s a sizable downsize for sure. I’ve always had good luck growing tomatoes in containers. Unfortunately, here in Sweden it’s difficult to get much production if you don’t start them in a greenhouse. I’m still going to try sweet 100’s next year. Thanks for dropping by and please do come back again.