From juicy heirloom tomatoes and eggplant to fragrant peaches and mixed summer squash, the late-season bounty continues this week with a fresh and flavorful lineup also starring two varieties of eggs—those from our flock of heritage-breed hens, plus petite local quail eggs. Add alongside sun dried tomato-kissed Pomodoro bread, plus fresh feta cheese and other crisp produce including celery, fennel and Basque peppers, and you’ve got all the makings of an al fresco feast this holiday weekend. Enjoy!
Here are a few recipe ideas for the week:
Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!
Basque-Style Chicken with Peppers & Potatoes
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with a cold pasta salad.
Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.