It’s not often that I eat only one first-hand ingredient, but I try to pick one and spare you the play-by-play. This time, though, I can’t resist taking you through my dinner.
It started with steamers, which we got from our friends Les. Then there was a risotto with Amanda’s leeks and my squash, wild turkey stock and chives. There was a salad with Christl’s lettuce and my catalogna, and a striped bass with a sauce made from wild sorrel. There was sea salt throughout.
That’s ten first-hand foods in one (very good) meal.