Trying to cook with as much as possible from the garden before we get hit with frost. I've been pulling in nearly 50 lb of tomatoes a week for the last 6 weeks, so decided to try a new recipe. Everything pictured (including the duck eggs) are from the backyard garden.
Made a fantastic Shakshuka - hybrid recipe from this month's Food & Wine mag and the Jerusalem cookbook recipe. Basically the details and spice (Harissa) from the cookbook, and added the Swiss Chard from the magazine.
Wine is bottled poetry.
-Robert Louis Stevenson