Sunday, October 30, 2016

The Provenance of Food

Since the provenance of our food is a big deal to me here, this is what went into a Caprese salad: 

Fresh cheese from 7 Miles, delivered wrapped in a banana leaf, made by our neighbor's mother with milk from the cows which Tom helped the Mennonite's horses tow up the hill when they were being returned from having run away.

Fresh basil from our neighbor's garden.

And, local tomatoes purchased from Gloria with the new shelves.



No comments: