A toast before dinner, on my deck
THANK YOU, FARMERS.
I bought your baby turnips and pink radishes this week. I bought your cherries and honey.
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I bought your morels. I bought your stinging nettles.
I bought your butter, eggs, chorizo and cheese.
I bought your seafood. I've still got your beef and chicken in my freezer, and your goat's been on my mind since the day we first met.
Now, keep it coming. I want your strawberries, tomatoes and peaches, just to name a few things on my summer eating list.
Speaking of peaches, I'm into bellinis. They're like mimosas. But you use peach nectar instead of orange juice and Italian-style bubbly instead of champagne. I like bellinis better than mimosas. They're not as tart and acidic.
You could enjoy a bellini with a steak, which I might have done with the meal I cooked last night (market-bought morels sauteed in market-bought butter, served atop a sale-priced store-bought sirloin, with stinging nettles in apple-cider vinegar, and salted baby turnips and pink radishes), but the cocktails disappeared before dinner.
I made the bellini in the picture with three parts prosecco and one part store-bought peach nectar. You can guess why I can't wait for peaches to come across the passes.