a typical morning's pick: apricots, peaches and plums
a few minutes of poaching the apricots with Amaretto di Saronno, raisins, cinnamon sticks, ginger root, lemon zest and grated nutmeg to freeze in small portions for winter use - an easy way to bring the colors and flavors of summer to the table in the winter months
grated garden fresh, baby zucchini oven-baked casserole with herbs from the garden
a medley of oven-roasted summer vegetables: eggplant, baby zucchini, yellow and red bell peppers, sweet onions, celery, garlic, new potatoes, cherry tomatoes and a handful of chopped herbs from the garden
AND our homemade, wood-fired oven baked, pecorino, walnut bread.
baking with summer's bounty of fruit: plum, apricot, apple, walnut and pine nuts breakfast pound cake
cherry tomatoes from the garden and local mozzarella bites - an enticing summer apetizer at the inn
Comments (3)
Oh my gosh, it all looks so fabulous!
Posted by Rebecca | July 20, 2009 8:18 PM
Posted on July 20, 2009 20:18
Hello Mary, I'm constantly impressed by how hard you work to make the most of the wonderful fruits and vegetables you grow in Umbria!
It all looks so beautiful and delicious (I'm drooling over your pecorino/walnut bread. And your ceramic dishes!)
Fantastic!
Posted by sandrac | July 21, 2009 3:22 PM
Posted on July 21, 2009 15:22
Amazing! You are surely tempting me with your bounty!
Posted by janie | July 21, 2009 5:23 PM
Posted on July 21, 2009 17:23