Saturday, August 15, 2015

Cantaloupe Soup, Corn, Caponata

Sunday 9 August
You have to eat the bounty of summer when it's ready, not when you are (bushels of garden beans are teaching us that).  So tonight we had three courses of prime vedge from the Farmers' Market: Holt's blue ribbon Indiana melon soup, with extra chunks of melon and a dash of cream; local bicolor corn, left in its shucks and roasted at 450ยบ for 25 minutes till it was perfectly bursting with sweetness; plus Holt's heirloom-tomato and eggplant caponata, on slices of his sundried-tomato bread.

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