We ended up with a quick sauté of the pancetta that I cure at the restaurant, onions, summer squash, red peppers, corn, leek, yellow haricots filets, garlic, basil, and rosemary. The beautiful little yellow haricots are from our garden and are the hugely prolific variety called Isar. The yellow color makes them really easy to spot for picking and they are stringless. Win! Check out the squat, kind of tomato-shaped peppers that we call Cheese Pimientos (because they were once used, pre-annatto, to color orange cheese). They have sweet, thick flesh that turns deeply red and besides having wonderful flavor, make great stuffing peppers. This dish also marks the harvest of our first leek of the year!
|A Cheese Pimiento, A Favorite Red Pepper|
|Tomatoes with Lemon Basil and Borage Flowers|