Harvest came with a bang this year - it was a regular triple whammy from our garden, gerg's parents' garden, and our CSA share.
For bookclub, I went as simple as possible with veggies and herbs from the gardens and CSA share. I concocted a crudites platter.
Salt water soaked Kohlrabi, poached beets, Italian green beans, carrots, cauliflower, and broccoli made their way to a tray with a Cannelini bean dip (made with chevre and dill).
It passed the book club test and the leftovers were tossed into a dish in the refrigerator for mad snacking.