Grilled peaches, figs, Tuscan-inspired soup and focaccia
Some beautiful harvest from our backyard garden into our dinner table. Freshly picked peaches, variety is Red Baron, rubbed with turbinado sugar, then grilled. A small bucket of figs sliced in half and served on a cutting board. Tuscan-inspired soup with eggplant, tomatoes, pork and garnished with basil. And, homemade freshly-baked focaccia with kalamata olives and rosemary. Cheers!
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