From Alejandra Owens. You can find her on Twitter at @frijolita or on her food blog at One Bite At A Time.
Well folks, it’s looking like sweet and sour cherries are seeing their last days at the markets right now. The Penn Quarter Farmers’ Market had plenty of both out, so it’s just a friendly reminder to buy them up now while we still have them.
At a loss for what to do with them? If eating the cherries raw — and holding a pit spitting contest isn’t fun enough — then consider a clafouti, cherries in chipotle syrup (perfect for cocktails) or a sour cherry compote to top some creamy, vanilla bean ice cream!
If you want maximum fun and flavor from a peach, grill that sucker. Slice it in half, put a thin layer of olive oil (really thin) all over and place it pit side down on a hot grill. A minute or two on each side until the fruit and skin has softened and your peach is ready for its best friend ever… bourbon. A bourbon peach mojito, aka Southern Culture On The Skids.
Produce at the markets isn’t just about the fruits, though. I’m seeing some really beautiful, fluffy fronds of fennel out there as well as beets! Go ahead, make the ubiquitous beet and goat cheese salad so you can move on to more exciting preparations for a beet.
For some reason all my food friends on Twitter are a buzz about lamb. Check out Pecan Meadow at the 14th and U Farmers’ Market for some lamb… chat up the farmers for ideas on how to prepare it!
Last but not least, I’ll be helping out my friends at the Whisked! booth at the 14th and U Farmers’ Market in the afternoon. Swing by and say hi, buy a brownie-cookie sandwich and walk around with a sugar high!