With our garden, we haven't bought a ton of produce there this summer; it was all I could do to restrain myself this morning when I saw the most amazing heirloom, beefsteak and cherry tomatoes. Maybe next week.
And the eggplants were such a gorgeous, deep purple, I found myself frantically doing a search of my mental rolodex to see if I could justify buying a pint of them for some exotic dinner. No dice - all I could come up with was fried eggplant, and the odds of all four Coussoules eating that were too low to justify the purchase.
The main reason I headed to the Market this morning was to pick up Peach Preserves, the key ingredient in this week's recipe: Peach Glazed Pork Tenderloin. (I know, seriously - just writing it makes me hungry.) There is a stand at the Market every week that has homemade jams, jellies, preserves and butters, and I am officially hooked. Their blackberry jam is worth hoarding, it's so delicious.
We were a little bit later than usual to the Market this morning - the serious Market shoppers get there earlyearlyearly, as soon as it opens, to get the best pick of produce, flowers, open range meat and eggs, and other homemade and handmade wonders.
Unfortunately, not only was I a little late today, the proprietor's daughter was on vacation last week, so their variety was slimmer than usual. Not to be deterred, I spied apricot preserves - which the recipe clearly states as an option vs. peach - and we were on our way.
|I promise, this is the jam stand... not sure how I missed |
getting a picture of the beautiful jars of goodness
A quick stop to play on the rocks and skip over the water, and it was time to head out.