You’d think with all the eating we have done that we would be sated. No, we were just out of food, so we headed to a couple of local farmer’s markets. There we loaded up with tomatoes, melons, corn, eggplant, and, most important of all, pies.
Those pies were destined as dessert after our fabulous bbq ribs dinner prepared by Chef Mitch and his crew. With side dishes of special potato salad, beans and local corn, we had to be careful to save room for the pies filled with apples, peaches, cherries or raspberries. Debates about which were better went on late into the night.
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