Savor the season’s bounty
“We really only eat food that is in season in our part of the world,” Sharon says. “Food tastes so much better when it’s bought locally and has been allowed to ripen without being forced.” Fresh fruit and salads from the garden brighten daily menus from spring to early autumn, while leeks and spinach lend flavor to cozy winter fare. During summertime, Sharon often serves chilled strawberry or raspberry parfaits. In petite glass bowls or slender Champagne flutes, she layers sweetened, puréed fruit with ribbons of yogurt or mascarpone and cream. Chopped meringues add pleasing texture to the tiered dessert, while a whole cookie offers the crowning touch to this party favorite.
