ready for the grill


We’re now eating dinner almost totally from the garden. Just a piece of salmon from the store. The favas are great grilled whole and then popped out of their shells, like edamame. The potatoes and wonderful sliced and grilled with olive oil and salt. We have a big red Gold and a big Red Norland today – one yellow the other white on inside and slightly different tastes and consistency. And of course a zucchini.

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