We are at full tilt of high season now, in the midst of a really gorgeous summer. The weather, spectacular, just enough hot and humid to make it real; a bit on the dry side but we’re good with it.
Anna is on a road trip with her family for a few weeks and we miss her!! But continuing the French trend, Pascale is stepping in to help keep la cuisine des collines in line. The moment I saw this woman with a crêpe pan, in front of a class at the all-boys Salisbury where we taught together this past winter, I knew she had to come to les collines!!!
In the fruit domain, now appearing simultaneously are Montmorencies (sour cherries)– at least the ones that thankfully survived the February cold snap that devastated many stone fruits; gooseberries, challenging to pick with their beyond-rose-bush thorns but so worth it, giving us a gorgeous-hued, perfectly but limited edition tart jelly; and black raspberries, an amazing copious crop this year. They are hand-mashed and then get a double dose of lemon juice and zest for a deep, dark preserve with zing. Think, add grilled peaches (sadly not local this year) & vanilla i.c. for an unbelievable Melba. Or a spoonful on Brie in puff pastry.
We are so flat out we’ll let the pictures tell the rest of the story– including Anna’s favorite use for an empty, always adorable globe jar (chilled rosé, of course), and how we get all that tagging done at the end of a long hot summer’s day (more chilled rosé, of course!)…follow us on Instagram for the latest xo
