I hope you are enjoying all the fresh food at the Farmers Markets this time of year. Everything is so plentiful. The sweetness of the peaches, apricots, plums and strawberries are unmatched at any other time of the year. Whenever I go to the market, I buy way too much. I’m taken in by the exotic scents of all the fresh food. That’s why when I saw the recipe in the new issue of La Cucina Italiana for Chocolate Dipped Apricots with Apricot Gelato, I knew we had to try this at our next Cooking Class on August 4 – The Harvest Festival.
I’m still waiting for my vegetables in the garden to flourish, but I know they are on the way. I see the green tomatoes hanging there and the basil tops that need to be pinched. We’ve
enjoyed many pitchers of fresh mint lemonade on these hot summer days.
- Homemade Ricotta Cheese
- Bruschetta (Grilled Bread with Tomato Checca)
- Heirloom Tomato and Zucchini Tart
- Chocolate Dipped Apricots with Apricot Gelato (Gelato di albicocche nei mezzi fruitti al cioccolato)
- + More