My last day on the farm this season was beautiful, sunny and not-too-hot.
Lunch was a gloriously vibrant spinach salad with sauteed leeks, potatoes, goat cheese and sweet pepper jam; dessert was baked pears with ginger, raisins and
walnuts pecans, and small glasses of cold, clear ouzo. It was a fittingly sweet and wholesome ending to a sweet and wholesome season. Thanks, farm crew!