Pork shoulder braised with quince. Quince, persimmon, and walnut chutney. Carrots from Sage Mountain Farms. “Cheddar” cauliflower and kale from Suzie’s Farm. Borlotti beans stewed with bay leaves, tomato, and garlic. Savoy cabbage with sour cherries, fried garlic, and walnuts. Tomato soup.
