The roots of community
We’ve been eating from our new garden: romaine, green leaf, arugula, and mizuna salad greens by the armful, a few sweet peas, tender broccoli and zucchini, and yesterday our first cucumber. Last night for dinner I made a tart of sliced zucchini and tomatoes, sprinkled with parmesan, fresh basil and oregano. It tasted so rich and alive, it was like eating a plate full of summer.
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