radish; crab cakes, sun gold tomato salsa; purple broccoli


The beautiful colors weren’t the half of it.

Ultimately it was the taste that we remember.

  • two crab cakes from PE & DD Seafood (the ingredients are crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), seared/heated in a cast iron pan, 2 to 3 minutes for each side, served on 2 plates surrounded by a salsa composed of quartered sun gold cherry tomatoes from Lani’s Farm, a little chopped red scallion from Norwich Meadows Farmsalt, freshly-ground black pepper, a bit of homemade French Basque piment d’Espellate purchased in a small town north of Baie-Comeau, Quebec last year from the producer’s daughter, much of one small red Calabrian chili pepper from Campo Rosso Farm, and some torn fresh basil, also from Campo Rosso Farm, after which the ‘cakes’ and salsa were scattered with micro scallions from Two Guys from Woodbridge
  • one modest-size purple broccoli head/branch from Tamarack Hollow Farm, the florets separated and the stem[s] sliced fairly thinly, tossed in a little olive oil, salt, pepper, and dried pepperoncino, spread onto a ceramic oven pan, roasted at 400º for about 20 minutes, removed from the oven, and, when the pan had begun to cool down, drizzled with a little lemon juice and olive oil, stirred and served

  • We nibbled on rat-tail radish from Alewife Farm, and sipped a little wine while the meal was being put together.