Where I live, Fall is approaching like an express train. The first cars are freighted with frost and fiery leaves, and the last with snow…
In such case, the only thing to do is harvest the last of the plum tomatoes and slowly, lovingly dry them in the oven with herbes de Provence until they turn into wee ovals of moist, concentrated scarlet flavor. Now they are ready to be paired with the last of the rapini, which is fast fading even though it likes cool weather. The addition of a few savory chix chunks makes for a pleasing composition in the pan.
All I need now is some toothsome fresh fettucini, some feta cheese, and a nice bottle of citrusy Pomelo.
I am now a Happy Bunny, nibbling on the last Glorious Gifts of the Garden.
- From Garden To Plate: Leafy Greens (brownpaperbelle.com)
- Recipe for Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan (kalynskitchen.com)