The other rainy night, we had a little casual dinner party with my parents’ best friends of four decades, who happen now to live on the same long dirt driveway in Norwich, Vermont. I’d been wanting to make a recipe from one of my favorite bloggers, Tribeca Yummy Mummy, for roasted tomato pasta with scallops. It was amazingly delicious, especially with picked-that-day organic sungolds and grape tomatoes and basil. Here are the tomatoes, slicked with olive oil, sprinkled with salt and pepper, ready to get roasty:
We had spicy greens in a salad, and then a berry crumble. I like making crumble, because it’s so easy. You don’t even need to look at a recipe for the topping if you just remember “it’s all 1.”
Mixed Berry Crumble
Topping:
1 c. flour
1 c. sugar (mix brown and white)
1 stick butter, cut into small nobs
1 tsp. salt
1 handful sliced almonds (or walnuts, or oats)
Filling:
3-4 c. mixed berries (I used blueberries, raspberries, strawberries, and blackberries)
1/3 c. sugar
a sprinkle of almond extract
Preheat oven to 400. Mix the filling in the baking pan. Frozen berries are ok.
With your fingertips, blend the topping until it all clings together in clumps. Sprinkle the topping evenly over the filling. Bake for 40 minutes or so.
Get it before it’s gone!
The Roving Locavore 
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