Thursday, August 4, 2011
A Gift to Local Tomatoes and Zucchini
My older daughter returned from a month in Spain bearing just my kind of gift: Sea salt flavored with Mallorcan black olives. Last night I sprinkled it over sliced tomatoes I had bought at Pike's, Pattypan squash from Quail Hill, and fresh mozzarella from Cavaniola's. A drizzle of fruity olive oil finished the dish.