Lee & Lou: Ciambotta

By Lee & Lou Havlicek.
Lee & Lou Cook.

Summer Vegetable Stew


Labor Day has come and gone but there are still nearly three weeks left before fall officially begins, so we’re not ready to say goodbye to summer—and neither are our local farmers! Over the summer months, our Sunday routine comes to hinge on our trips to the farmers’ market, and these days, that includes heading home with a haul of gorgeous tomatoes, stone fruits, squash, eggplants, and anything else that looks especially plump, juicy, or colorful. We’re getting as much of it as we can, while we can. Our first stop in the DC area (after our the necessary coffee), is always the Bending Bridge Farm stand, where we—and so many others—can unfailingly rely on Cameron and Audrey’s organic produce to be fresh and delicious. You know you’ve found a great farm stand when you don’t just get something you need, you get something that surprises, too.


Summer Vegetable Stew


Because of this, we often go with no plan in mind, preferring to be inspired by what’s been recently harvested. At the market, we found squash—golden, green, and yellow—red potatoes, light purple eggplants and yellow tomatoes, lemon cucumbers and perfect red cherries, fiery-colored peaches and one sweet smelling cantaloupe. Before we were done, we picked up some cheese and a crusty loaf of bread down a few stands, and headed home…

For the rest of the post, the recipe, and oh so much more Lee & Lou click here.


Summer Vegetable Stew



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