Supper Time!

So yesterday Roberta asked me to post a pic of what I made with what I harvested. Here ya go!

From left to right – apple butter, pickled beets, roasted eggplant with olive oil and white wine vinegar, broccoli rabe (frozen when I harvested my spring veggies) with roasted hot chilies, sesame oil and mirin, a selection of cave-aged cheeses – Challerhocker, Farmstead Cheddar and Etivaz. Oh, sliced heirloom tomatoes with a roasted Costa Rican sweet pepper. What you can’t see – grilled bread with ol...