Thursday, July 16, 2009
It's been a short week (yet long at the same time - how does that work?) so I'll be brief.
The weather Saturday looks great. 69 degrees for a high with copious sunshine? That right there inspires me to feel OK about turning on the oven or the stove to make something delicious out of local corn, berries, scads of vegetables, fruit - how about something like the tartlets above? Those were made with Market nectarines, but it was on a hot day. I'd triple the recipe on a cooler day. YUM. OK.
Variety. While the Market is an excellent place to shop and hang out all 28 weekends, peak season is extra-special. I'm not talking just about the variety in local produce, though that's impressive. Where else can you go to get the freshest produce in town, nationally-decorated goat cheese, farm-raised meat and honey, preserves, beautiful jewelry, accessories fashioned from repurposed wool sweaters, awesome woodcraft, hula hoops, vegetarian wraps, and homemade English muffins? Nowhere else.