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Yesterday it was the beginning of fall’s wild mushrooms, today it is the last of summer’s stone fruit. We are brunching on sugared white peaches with garlic chive blossoms and fresh thyme leaves and long toasts slathered with good salted Irish butter. It has been a good week for straddling the seasons. Try a little foraging for yourselves this weekend—in the woods, at an orchard, or at a farmers’ market.

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