It would be a simple pasta, so it seemed that an even simpler antipasto, but with the assertive nose and flavor of a good salume, might be appropriate.

• three ounces of Principe Prosciutto di San Daniele from Whole Foods Market, drizzled with a little Frankies 47 olive oil, also from Whole Foods
• stems of a wild cress plant from Lani’s Farm, drizzled with the same oil, plus a bit of organic Whole Foods Market lemon juice, Maldon salt, and freshly-ground black pepper
• slices of a flax seed armadillo (whole wheat and rye flour, flax seeds) from Bobolink Dairy & Bakehouse

The main, pasta course was filled out with ‘ends’, things remaining in one of our kitchen larders or inside the refrigerator, inspired by an excellent fresh pasta I had picked up earlier in the day.

• two rocambole garlic cloves from Keith’s Farm heated in a little olive oil inside a large antique heavy copper pot until beginning to soften, followed by the remains of a small, very sweet ‘conehead’ cabbage from Alewife Farm (most of it having been included in this meal a few days earlier), sautéed until it was partly wilted, 2 thinly sliced grenada verde peppers from Eckerton Hill Farm stirred in, and 11 ounces of Eataly’s fresh creste di gallo pasta, boiled just until it was not fully cooked, tossed in, along with some of the pasta water, the mix stirred over high heat until the liquid had emulsified, arranged in 2 shallow bowls, scattered with small nasturtium leaves from Two Guys from Woodbridge, and drizzled around the edge with more olive oil
• the wine was a Portuguese (Alentejano) white, Esporao Alandra Branco, from Garnet Wines
• the music was Walter Braunfels’ 1935 mystery opera (ein Mysterium) ‘Verkundigung’ [The Annunciation], Dennis Russell Davies conducting the Cologne Symphony Orchestra and the Cologne Symphony Chorus