Witness the Brandywine’s bawdy sense of humor.

How did we enjoy her?

I laid her in slices, along with slices of a Purple Cherokee, alongside Bulgarian sheep feta, Damascus Bakery wholewheat pita charred on the stove top, and local beefsteaks roasted with salt, pepper, garlic, and rosemary and basil from the garden.

Super good.  Super easy.

Then I made a salad of bib lettuce from our CSA, chiffonaded kale from our garden, chopped almonds, dried cranberries, the few blueberries left over in the fridge, spring onions from the CSA, some kind of heirloom cherry tomato we’re growing in the garden but whose name escapes me, and a balsamic-olive oil dressing.

Super good.  Made with leftovers.