Sunday 14 August
We bought local peaches-and-cream corn from the Findlay farmers' market; it boiled up sweet and fresh for a first course, with just butter and salt.
Holt made the tomato salad from various farmers' market heirlooms and more of our Findlay market sprouts, dressed with oil and white wine vinegar.
The salmon was crusted with tarragon and seared crispy with butter, then deglazed with white wine. Perfectly simple, simply perfect.
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