A Summer's Feast of a Dinner

The gardens were overflowing and the farmer's market stalls had been too tempting to resist that week. We handed two dozen ears of corn to a few of our group who carried them out to the back porch to shuck the fresh leaves off into brown paper bags. I made buckets of fresh, tiny tomatoes from the garden and I made them into an insalata di pomodoro with lots of fresh basil torn in. As the vegetables were coming off the grill, I cut thick slices of farm bread, two loaves at least. Rub them all over with fresh garlic, drizzled olive oil and sprinkled salt and pepper, and set them on the grill to crisp. Someone brought out