Today’s bounty is epic. The first tomatoes! Juicy strawberries! Spring roots! Meyer lemons! Ripe stone fruit!
For tomorrow’s lunch in the garden I’ll have some sliced nectarines and apricots over creamy Burrata, with a chiffonade of fresh basil, a drizzle of Ratto’s Extra Virgin Olive Oil, a shake of Balsamic vinegar, salt n pepper. Voila. I’m also going to roast some Broccolini in the oven, served with shaved Meyer lemon zest and grated salted duck egg. Oh and a glass of Muscadet ;).
On this lovely spring morning, what comes to mind? Going to the market. Lavender fields in Provence. Enjoying a delicious beverage after work tonight. Pick up a few ounces of lavender buds and make this delicious, versatile syrup:
Bring one cup of water and one cup of sugar to a boil. Add a handful of dried lavender buds (available in Ratto’s bulk section). Stir and let simmer on low for 10 minutes. Strain into a mason jar and use to flavor iced tea, lemonade, soda water, or add to bourbon & lemon juice for a “California Bubble Bath”.