Inspired by Celia at figandlimecordial I am giving all of you a look inside my kitchen near Boston, Massachusetts. For the first scenes, I cheat a little by starting outside in a sunny spot in our back yard. Our growing season inches along most of the spring but has now reached its zenith. The purple basil, parsley and tomatoes keep us in caprese salad until October.
I also recently bought some fresh figs to use as a pizza topping with caramelized onions and prosciutto.
And I gathered the vintage cookbooks and family recipes I’ll be using in future blog posts about recreating apple desserts, a cake made with coffee as an ingredient, and traditional Virginia fare. I’m glad it’s cool enough to use the oven but I hope the frost stays out of the garden for a few more weeks!