From left to right - apple butter, pickled beets, eggplant with olive oil and white wine vinegar, broccoli rabe (frozen when I harvested my spring veggies) with roasted hot chilies, sesame oil and mirin, a selection of cave-aged cheeses - Challerhocker, Farmstead Cheddar and Etivaz. Oh, sliced heirloom tomatoes with a roasted Costa Rican sweet pepper. What you can’t see - grilled bread with olive oil and garlic.