Farmer's Market -- 8 July 2017 (Pen Day, 20th of Harvest, Year 225)

7lb freestone peaches, 5 nectarines, half-pint of wineberries, pint of sweet cherries, pint of blueberries, pint of methley plums, a bottle of persimmon vinegar, a bag of mixed greens, and a flowering succulent to put in one of the hanging baskets I have.

The peaches need another 2 or 3 days before they are ripe enough to make into peach butter, so I'm going to set some beans to soak and try making enfrijoladas again. I don't have the queso fresco or the avocado leaves, but I can use the cheese curds I have if I don't feel up to walking to the grocery for queso fresco. Also, since I'll mostly be taking it to work for lunch, I can pick the cheese up on my way home Monday. Maybe get some mascarpone to mix with the wineberries, too.

Black Raspberry Preserves

Black Raspberry Preserves, from Preserving by the Pint by Marisa McClellan.

( Ingredients )

( Directions )

Yield: 2 quarter-pint jars. Except I had 3 cups of black raspberries, so I got 3 quarter-pint jars by making the recipe half again, and still had enough left over for 4 oz of fridge jam. That's all right, I'll eat it on waffles tomorrow.

The author of my cookbook suggest this recipe would work for any delicate, expensive berry -- red raspberries, blackberries, salmonberries, etc. I'll keep an eye out next week for more wineberries -- and very occasionally mulberries show up -- and try it again.