Here are the finished products from the farm adventures I had last month. The top left dish is tabbouleh made with parsley (currently in season in New england). Next, we have a plate that encompassed all of the dishes from the rest of the night. A baked chicken topped with seasonal berry compote. Patty pan squash stuffed with ratatouille. Beet and tomato gazpacho. And for dessert sweet biscuit with fresh whipped cream and fresh peaches with basil water.
Thank you readers!