20 pounds of tomatoes
6 plum tomatoes
miniature patty pan squash
tiny red new potatoes
6 pickle cucumbers
4 green bell peppers
3 red peppers
1 pound crimini mushrooms (baby portabello)
1 portabello mushroom
6 ears bi-color corn
yellow wax beans
Dear Husband and I went to the Farmer's Market at 7:00 this morning. He was along to carry for me because I was buying the ingredients for the chili sauce we'll be making tomorrow. Usually, I can just make it to the car with my purchases, but the 20 pounds of tomatoes was more than I wanted to deal with. I knew that the farmer would have had his son carry them for me, but it was nice to have DH with me to start the day.
I found a blog that delights me. It's called "Simply Recipes." You have to go visit. The picture on the entry that drew me in was of a peach and blueberry cake made in a spring form pan. This recipe is for the end of the hot season when peaches and blueberries are at their peak, presaging the fall harvest. I thought I'd try the recipe on my niece, who will be dining with us tonight.
Clearly the author of this blog and I feel the same about seasonal cooking. I noticed that she has a wonderful recipe for Apple Butter, and I plan to make that too, as soon as the apple crop comes in. Small jars with seasonal covers would make a great hostess gift, and I can always share this with my extended family.
There's just something about this time of year that makes me want to cook. The challenge now, is to cook things that are good for us, but with the Farmer's Market supplying us with things fresh from the fields, that shouldn't be too hard. Well.....except for the occasional carrot cake or pumpkin bread. *G*