Sunday in Frenchtown: Farm Market Vegetables

At Grandma Annie's, Sunday dinner fare was almost always the same: Roasted chicken with potatoes and whatever vegetables were in season.

Vegetables were prepared simply: Boiled and served with butter, salt and pepper.

Save for the addition of herbs and sautéed almonds or walnuts, that is often the best way to prepare them today. At least once a season, I serve vegetables with nothing to detract from their earthy flavor.


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