Only the best seasonal ingredients, usually just picked, caught or slaughtered, are found in the kitchen. Local farmers regularly stop by with truckloads of fresh vegetables and fruits or perhaps a lamb or pig to sell. The cook pulls fresh greens from the side yard or the local farmers market. This local harvest, along with fragrant green olive oil, bouquets of aromatic herbs and a pantryful of spices, will be transformed into a handful of unpretentious yet irresistible braises, stews, grills and sautés.
