July is the most ethereal month of summer. Fall is too far away for concern. The craziness of spring and end-of-school is a distant memory. Produce is bountiful and time is aplenty. I’ll be hosting friends all month long. My weekly CSA (community supported agriculture) deliveries will drive the menus. I’ll be setting tables with colorful art-forward pieces and relish in the beauty and inspiration that comes with the peak of my favorite season.
I love to serve seafood alongside my produce-forward meals. My go-to dish is a grilled local white fish and an herby olive oil-based condiment that is somewhere between a chimichurri and gremolata. This ‘green sauce’ can be served on fish, steak, veggies etc. It makes the dinner portion of your evening a breeze.
Jenny’s Green Sauce
3 cups of fresh herbs – use all flat leaf parsley or a mix of mint, basil, chives, cilantro (whatever you have on hand)
3 rinsed anchovies
3 Tbsp capers
3-4 cloves of garlic
Salt to taste
2.5 cups of olive oil
Chop first 4 ingredients until fine then whisk in olive oil and season to taste.
Functional sculpture
Pedestal Vento Alex Bowl – Beatriz Ball, beatrizball.com
When art and nature become one
Caspari Audubon Flamingo Square Tray – Adler’s, adlersjewelry.com
Table artistry
Leontine Linens, leontinelinens.com
Artwork that’s ok to touch
Hand Blown Stemless Wine Glasses – Yaya Arts Center, yayainc.org
Nature’s bounty on the plate
Poesie Plates – Judy at the Rink, judyattherink.com
Functional sculpture
Pedestal Vento Alex Bowl – Beatriz Ball, 
When art and nature become one
Caspari Audubon Flamingo Square Tray – Adler’s,
Table artistry
Leontine Linens, 
Artwork that’s ok to touch
Hand Blown Stemless Wine Glasses – Yaya Arts Center, 
Nature’s bounty on the plate
Poesie Plates – Judy at the Rink,