Another morning spent at the farmer’s market. I’m already back in the habit of pacing myself: not buying something merely because it looks good, but only if I’ll cook it within the week.
Sugar snap peas, fresh cut flowers for She Who Must Be Obeyed, eggs and bacon from Stillman’s farm, more mozzarella, peach jam and banana nut bread from Cook’s Orchard, raspberries and heirloom cherry tomatoes from Kimball Fruit farm.
Half of the ciabatta and most of the mozzarella are already gone, made into sandwiches with prosciutto and garlic oil. The eggs and bacon are for tomorrow’s breakfast, the tomoatoes are for a salad tonight, and the raspberries will join some fresh strawberries for a repeat of last week’s berry gratin.