The Sandpoint Eater A big batch of love

Farmin Park, there were plenty of familiar ones, too. Friends to chat with and hug while standing in Mountain Cloud Farms’ long line to hand pick a few heirloom tomatoes.

I visited with my good friend Robin at Flowers from the Heart. No vendor is more aptly named, I thought, as I watched her thrust small bouquets of sweet peas into the hands of delighted youngsters. While there, I had the good fortune to see her “mystery man” in action, too. Every week he shows up and shells out money to pay for a large bouquet.

Robin bequeaths the fragrant blossoms to someone who needs their day brightened. I rarely leave there empty-handed either (and occasionally reciprocate with something from my oven).

Later, I walked the Bay Trail with a friend who works at the East Bonner County Library. She encouraged me to go pick some free vegetables from their community garden, and I’m glad I didn’t because the following day, 20-plus-year neighbors on either side of me came bearing an abundance of bounty from their prolific gardens. There were no duplications, so between their generous offerings of cucumbers, onions, peppers, parsley, basil and my purchase of ripe, juicy market tomatoes, I had all the makings for a big batch of gazpacho.

It’s a perfect cool-me-down meal that requires no cooking.

Who needs heat in the kitchen right now?

I gleaned my gazpacho recipe from my friend, Sam, who lives in Sevilla, Spain, and I’ll see him again in September while I’m finalizing the details for a ladies’ group that I’m escorting to Spain next May. Gazpacho is one of the recipes we’ll try our hand making at a cooking class in Barcelona.

Spanish cuisine is a favorite of mine, and Spain is a perfect destination for gourmets — Iberian ham, paella, and spicy croquettes are all popular dishes. And don’t forget the tapas/ small plates (we can thank renowned Chef, humanitarian and World Central Kitchen founder José Andrés for the popularity of those little bites