Everything just kind of turned out to be all local, so it wasn’t really contrived, honestly. And in a heat wave it’s key to avoid the stove and oven. Once again, it’s really just a combination of things with no actual recipes (I call this the Mark Bittman approach):
- Tomato and basil salad – tomatoes grown by Springdell Farm, basil from our John Crow Farm CSA. These tomatoes were so good we did not dress them at all – my resourceful daughter put them on the grilled bread for an improvised bruschetta.
- Blood Farm ham steak, grilled. If you ask, they will cut the steaks from a whole ham for you.
- Steamed broccoli (in foil with a drizzle of olive oil and a little crushed red pepper, on top rack of the grill) from our John Crow Farm CSA (from Box 4 – I’m behind in my reporting).
- Grilled sourdough bread (with a little olive oil on it) from Nashoba Brook Bakery.
- Dessert? Local blueberries and peaches from Springdell. Ice cream is nice (Kimball Farm?), but not required.