I couldn’t resist getting both of these melons from the farmers market. One a yellow watermelon, the other a very ripe cantaloupe, so it was the first to get eaten. It’s paired here with a delicious farmstead “Womanchego” cheese (like Manchego) from Cato Corner Farms. …
A recipe worth sharing where the sum of two parts, green beans and arugula, equal much more than either on their own. More photos and recipe…
I’ve been making small batches of what I’m calling summer squash-tomato jam. The squash is first sautéed with fragrant thyme and garlic with a bit of heat from dried red pepper. Then, slowly simmered with tomatoes until they caramelize, flavors become rich and sweet. What I had in mind when I made this was as a topping for crostini—a perfect light bite to […]
New potatoes and fresh shelled peas with an herb-packed green goddess dressing (making good use of fresh herbs right from my window garden), then finished with a slathering of crumbled egg yolks. The color is just beautiful…