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Tune in today to The Canal House Kitchen Hour on WDVR, 4–5 PM, We’ll be talking about tomatoes, with lots of great recipes; there will be great music including a big bonus—a live performance by Clover Stevie. To paraphrase Charles Osgood, “We’ll see you on the radio!”

Today’s lunch is a garden salad—this and that picked right out of our garden. We smeared a big spoonful of fresh ricotta on each of two plates, then grated lemon zest on top, added a good drizzle of olive oil, and some salt and pepper. Then we piled on: blanched sliced tiny zucchini, quartered tomatoes, torn up basil and zucchini blossoms, finely diced salami, and a lemony vinaigrette spooned over all.

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