The garden is still pumping it out. This morning we picked long swollen string beans and fat soft tomatoes. We cooked the vegetables separately in heavy pots until the tomatoes melted into their flavorful juices and the spoon tender beans burst opened to reveal their lavender jewels. We ladled everything into soup plates then added a drizzle of good olive oil, some minced shallots, and a sprinkle of Maldon salt—a damn fine lunch.

 

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