Food With Color

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Here we have grilled Beach Pea's rosemary batard, brushed with homemade garlic scape pesto, topped with grilled eggplant (New Roots Farm) smothered in provolone cheese,  8-ball and 1-ball zucchini (small, round, baseball-size green and yellow fruits from Stonewall Farm), grilled sweet Ailsa Craig onions (Touching Earth Farm), slices of luscious tomatoes (Barker's Farm), and, finally, mounds of arugula (Riverside Farm).  Now THAT'S a farmers' market sandwich!  Pass the chips, please!

An heirloom cuke, these White Wonders are heading for another batch of my Summer Herb and Cucumber Soup.   Their creamy white flesh is slightly sweeter than regular cukes.  P.S.  I used basil, parsley and fennel fronds in this batch of soup, and garnished bowls of it with borage and lemon gem marigold flowers.  Delish!  

Cute little flying saucers.

Can you guess what this is?

Did you guess grilled summer garden pizza?  :)  One eggplant served up sandwiches and pizza for four  people!