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With the unofficial end of summer looming this weekend, we are eating from the garden every day this week (and next week, and the week after, until the frost comes). A salad Niçoise of sorts is our lunch today, with Max’s Smoked Atlantic Salmon replacing tuna—marble-sized potatoes, heirloom tomatoes, fat green beans, tiny radishes, and crunchy butter lettuce. Bon appétit.

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