Sharing the Bounty

Last night on our walk with Lily we dropped off one of my breads at a neighbor's house. She was thrilled and gave us fresh eggs from her chickens and her home-grown summer squash. Then she ran back into her house and came out with an Italian specialty her husband had made the night before. He came out and explained how he made it - a thin layer of dough with slices of Provolone cheese and Genoa salami layered on top. Everything was rolled up tightly into a small loaf brushed with an egg wash and bread crumbs and baked at 425 for twenty minutes. We thanked them and when we got home we ate warmed slices of the Italian loaf with red ripe local tomatoes. We steamed the summer squash with broccoli and ate it with olive oil, kosher salt and freshly ground pepper. It was a colorful supper topped off with a ripe peach for dessert.