Tuesday 4 August
After dropping off our entries for
the County Fair, we still had plenty of vegetables hanging around. So we
grabbed the remains of the Indiana canteloupe Holt had just used to make his cold
soup entry, and topped it with a few slices of Schad's ham as a local version
of prosciutto e melone.
Eating it took up the time until
the broiled eggplant parmesan rounds that would form our secondo could be done.
Heirloom tomatoes from the Findlay farmers' market and fresh mozzarella
from Jungle Jim's make a nice parmesan, and are also unimpeachably local.
No comments:
Post a Comment