October 23. “Farmers Lunch” sandwich: arugula, Granny Smith apple, sharp cheddar, home-made pickled green tomatoes and grainy mustard on home-made onion focaccia.September 19. Using up one of the last big (Striped German) heirloom tomatoes: Caprese sandwich with garlic chili mayo. October 29.Burger with arugula, beef patty, home-made refrigerator pickles, heirloom tomato and red onion on brioche bun.Same burger before assemblyOctober 12. Zucchini grilled cheese with Gruyere, made with frozen grated and drained raw zucchini. Freezing the grated zucchini draws out extra moisture making it more flavorful (picture form July).
