Father’s Day, 2019: Wandering around the garden, Dad and I discovered two ripe Sun Gold tomatoes, the first of the season. I suppose we should have brought them back to the house and cut them into six tiny wedges to share with Mom and Tom and the kids, but in the moment we didn’t hesitate to pop ‘em in our mouths. Is there anything as good as the first tomato from the garden?
In honor of cherry tomatoes making their way into our gardens, kitchens, and farmers’ markets, here’s a vegetarian recipe that, with a good bread, makes an excellent and filling dinner.
Here’s a blueberry dessert that is totally satisfying and delicious - and EASY. I found this recipe in a 2012 issue of Saveur magazine, which I got from an older lady cleaning out her cooking magazines. It requires a large amount of blueberries, so either save yours up until you have a bunch, or budget for a trip to the farmers market. It’s worth it!
Adam has been making a focaccia recipe from Samin Nosrat of Salt, Fat, Acid, Heat fame. Click THIS LINK to see the video in which they demonstrate making it. Take it from me, it is the absolute BEST focaccia we have ever had. Adam likes it with oil and vinegar to dip; I like it just warm and plain. SO GOOD.