What we actually eat with this stuff.

Ingredients

• •1 slice fresh bread (soft, not the store kind)
• •1-2 slices tomato (¼ inch thick, beefsteak variety)
• •1 tablespoon good mayonnaise
• •Salt and fresh black pepper
• •Optionally: fresh basil leaf

Instructions

1. 1.Toast the bread lightly. Spread mayo on each side.
2. 2.Slice the tomato. Taste it first to confirm it actually tastes like tomato.
3. 3.Layer tomato, salt, pepper. Add basil if you have it.
4. 4.Eat standing over the sink to avoid dripping on your clothes.

Ingredients

• •2 cups fresh basil leaves (packed)
• •½ cup olive oil (good oil, not the cheap stuff)
• •½ cup grated Parmigiano-Reggiano
• •¼ cup pine nuts (or walnuts)
• •3-4 garlic cloves
• •½ teaspoon salt
• •¼ teaspoon black pepper
• •Juice of ½ lemon

Instructions

1. 1.Toast pine nuts in a dry pan for 2 minutes. Chop roughly.
2. 2.In a food processor: pulse garlic, nuts, and salt until broken up.
3. 3.Add basil in batches. Pulse until chunky (not smooth).
4. 4.Add Parmigiano, then drizzle in oil while pulsing.
5. 5.Finish with lemon juice and black pepper. Taste. Adjust.
6. 6.Use immediately or freeze (it keeps better than you'd think).

Ingredients

• •2 pounds fresh apricots (halved, pitted)
• •¼ cup honey (or sugar)
• •2 tablespoons flour
• •½ teaspoon cinnamon
• •1 cup old-fashioned oats
• •½ cup brown sugar
• •½ cup flour
• •½ cup cold butter (cut into small pieces)
• •¼ teaspoon salt

Instructions

1. 1.Preheat to 375°F. Toss apricots with honey, flour, and cinnamon. Put in a 9-inch dish.
2. 2.In a bowl: mix oats, brown sugar, flour, and salt.
3. 3.Cut in butter with a fork until the mixture looks like coarse sand.
4. 4.Spread topping over apricots (don't pack it).
5. 5.Bake 35 minutes until fruit bubbles at the edges and topping is golden.
6. 6.Cool 10 minutes. Serve warm with vanilla ice cream or whipped cream.

Ingredients

• •2 pounds fresh strawberries (hulled, halved)
• •1 pound fresh rhubarb (chopped, ½ inch pieces)
• •3 cups sugar
• •2 tablespoons fresh lemon juice
• •1 vanilla bean (split and scraped, optional)
• •Pinch of salt

Instructions

1. 1.Combine all ingredients in a large heavy pot.
2. 2.Bring to a boil, stirring frequently to dissolve sugar.
3. 3.Maintain a rolling boil for 25-30 minutes, stirring occasionally, until it reaches 220°F on a thermometer.
4. 4.Test jam on a cold plate (wrinkle test) to confirm it's set.
5. 5.Ladle into sterilized jars. Seal with lids.

Ingredients

• •2 pounds mixed beets (any color, trimmed)
• •3 tablespoons olive oil
• •2 teaspoons salt
• •½ teaspoon black pepper
• •2 tablespoons balsamic vinegar
• •Optional: fresh thyme, garlic cloves

Instructions

1. 1.Preheat oven to 400°F.
2. 2.Toss beets with oil, salt, and pepper. Wrap loosely in foil.
3. 3.Roast for 45-50 minutes until easily pierced with a fork.
4. 4.Cool slightly. Rub away skins with a paper towel (they slip right off).
5. 5.Cut into chunks or wedges. Dress with balsamic vinegar.
6. 6.Serve warm or at room temperature. Good cold the next day too.

Ingredients

• •2-3 fresh farm eggs (whatever came from your chickens this morning)
• •2 tablespoons butter
• •Salt and pepper
• •Fresh herbs (chives, parsley, dill, whatever's growing)
• •Toast (if you're civilized)

Instructions

1. 1.Heat butter in a skillet over medium heat until foaming.
2. 2.Crack eggs directly into the pan. Cook to your preference: soft, medium, or the way your neighbor does it wrong.
3. 3.Season with salt and pepper. Finish with fresh herbs.
4. 4.Slide onto a plate. Eat immediately with toast and coffee.