In today’s Seasonal Pantry, which you can read here, I invite readers to share what will be on the table today. So, here’s your chance, tell us what’s on the menu and where you got the ingredients.
I’ll start: I’ve made a salad of green beans, potatoes, radishes, cucumbers, red onions and hard boiled eggs and dressed it with lemon-parsley vinaigrette. Alongside, I’ll have Pepper Road Ranch chicken, with Santa Rosa plums for dessert. Green beans are from The Patch, potatoes and onions from Armstrong Valley Farm, cucumbers from Ma & Pa’s Garden, radishes from First Light Farm and the eggs from the hens who live next door. Santa Rosa plums are from Rainbow’s End Farm.