It's an earthy mix of vegetative extravagance—if there is such a thing—and carnivore indulgence. It's a super savory blend of summer's preserved harvest mixed with especially dear winter and spring garden gifts.
In summer, it's a shopping trip to the garden with a will to work with whatever is ripe and ready. It's a flair to dispense with recipes and rely on your culinary instincts to throw together whatever you have on hand to create something fabulous.
Here in Southern Oregon we're blessed with mild weather that encourages gardening nine months of the year. Our landscape is hill and vale, and those of us in the valleys are entrusted with rich bottom land begging to be cultivated. Not that the land gives itself up to easy harvests; a lot of work goes into every tomato and pepper. But for half a year's effort, there's a full year's eating pleasure. Want more?
