this afternoon
our lunch was the flavors of the season
and
terroir of where we live
yesterday was warm and bright and a perfect day for our local farmer's market
we picked up some zucchini flowers which seem to be on my menus from spring to autumn every year
we love them
it seems
i am continually posting recipes of them on this blog
many of you may know we are in the process of starting a little dairy on our property
the process is long and costly
we are not there yet
luckily
we live among dairies and cheesemakers
one of which sells a beautiful cow's milk crescenza
briny and soft, it is perfect for
stuffing fiori, melting on toast, or paired with just picked tomatoes
to round out the flavor
{i love salty-sweet}
i used a bit of my homemade membrillo
i packed it away this winter
our nearest neighbor has a large u-pick orchard
this year she gave me baskets of quince which i quickly turned into sweet treats
i am mesmerized how the hard, cream colored fruit transforms itself into a gooey treat of crimson
