It’s hot, too hot to cook let alone think about what to cook for the upcoming week. But I forced myself to think ahead and plan my market visit for some of the meals I’ll make in the cooler days ahead.
Now that he rains have let up for a while, more produce is arriving at the size and quantity I expected weeks ago. This week’s haul is lamb riblets (which will be marinated and grilled), lamb shank steak, banana walnut bread, cucumbers, scallions, yellow peaches, apples, corn, fresh mozzarella, black cherry tomatoes, and red zebra tomatoes. I’m planning lots of salads on the menu next week.