Tiny Santa Rosa plums, roasted tomatoes, meaty green olives, a wedge of feta and part of a crusty, sour baguette. This was lunch.
And today I brought home a bright green savoy cabbage– all ruffled, coyly blooming like a lady in lace.
I thinly sliced the entire head and dressed it in a vinaigrette with mustard, balsamic, olive oil, and lots of pepper; throughout the weekend it will be eaten as simply and wonderfully, and also gussied up with feta & olives or blue cheese & almonds.
And some big Texas tomatoes and little Texas peaches will marinate in olive oil with feta and mint.
And may summer continue as such.
photos from the flickr favorites: 1. 2. 3.