When you do eventually pay, are you also paying for delivery? If not, that’s steep compared to a trip to the farmer’s market.

by greg—Jul 12, 12:43 PM

well, they do bring it in to town… but it does seem high. last year there was a lot more produce, it seems, judging from what friends have said. the drought has hit them pretty hard.

but, it does seem pricey. actually, i need to find out if it is 30 or 25.

by Jeremy—Jul 12, 12:55 PM

K reminded me that our farmer’s market isn’t really that much cheaper than this. We don’t get cantaloupe at all; all the rest would cost us $2-3, sometimes more, which quickly adds up. We often buy bread there, too, and sometimes coffee, so to spend $20 isn’t unusual. Rarely $30, but then we don’t get delivery, either, and we’re not feeding a smack-talking daughter.

by greg—Jul 13, 06:40 AM

I skipped swimming last night to go to the farmer’s market in Cody. By the time I got there, they had apricots, rhubarb, and baked goods. There may have been more before, but I doubt there was a lot more. I did get some apricots. (Anyone have a brilliant apricot recipe? I could just eat them raw, of course.) It did make me long a bit for the IC farmer’s market, or any such market in a more temperate and wetter climate.

by Laura—Jul 13, 06:51 AM

I like to boil for about 5 minutes, or so, apricots in the juice of one or two oranges, sugar to taste, 1/4 or less a cup of white wine, rum, or whiskey, depending on the strength of the alky. Then I use this in multiple ways.

put it in ice cream (preferably a sweet cream recipe).

drizzle it over zabaione (sabayon or zabaglione, same egg-based custard).

or whip it into whipping cream (1/2 teaspoon vanilla, 1-2 tablespoons sugar depending).

with that last concoction candied walnuts go really nicely. handful of walnuts, enough sugar (i like a mixture of brown and granulates) to coat the walnuts and toast over a medium-low flame in a skillet till sugar melts and walnuts coated. this also toasts the walnuts.

add a scoop of your whip cream apricots to a demitasse, or ramekin, or small bowl, top with candied/toasted walnuts.

by Jeremy—Jul 13, 07:13 AM

another thing i like to do, and haven’t in a long while…

take that apricot sauce, add a tablespoon or two of redwine vinegar (it depends on how much sauce and on how vinegary you like things); add another tablespoon or two of sugar; add a tablespoon or two of water; add two or three mashed up chipotle peppers (they come in a can in the “mexican” section of many stores); cook that down till it’s almost nice and sticky… (make sure it’s more of a simmer than a rolling boil, you don’t want to make candy, and you do want the sauce to still be somewhat runny; you want to be able to pour it over a wedge of brie and a good bit of it stick to the cheese rather than run all off the sides). pour it over a wedge of brie in an oven proof plate/dish. then, pop the brie in the oven to get it nice and warm and gooey. spread over bread with people you like who like brie and it’s pretty close to one of the best little apps ever.

by Jeremy—Jul 13, 07:41 AM

so, i went to pay the people, at the other saturday drop-off…

they gave me another melon and 3 lbs of tomatoes… i coulda taken more tomatoes, had i been greedy, as the lady said… be greedy, take as many tomatoes as you want

by Jeremy—Jul 14, 08:23 AM

Because if you don’t, the tomatoes will just go bad, right?

by greg—Jul 14, 08:25 AM

or fed to the pigs…

by Jeremy—Jul 14, 09:20 AM

Barbarians!

by greg—Jul 14, 09:34 AM

Those of us who haven’t yet evolved beyond our speciesism think… oh, yummy, meat that’s been raised on an assortment of vegetables and not just corn

by Jeremy—Jul 14, 11:39 AM