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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