I am a squirrel because I am saving up delicious things from the fall harvest so I'll have them in winter when such things are scarce. It is said that squirrels don't particularly remember where they bury their harvest -- actually, I do know where my refrigerator is. So unlike a squirrel, I won't have to go digging all over the place to find my hoard.
This morning, my most-wanted item at the farmers' market was a big basket of blue plums so that I could make plum chutney. I've written about making this a number of times before -- for recipes see this post. I started with the plums, apples, and small hot peppers the recipe requires, as well as measuring out brown sugar, spices, and cider vinegar.
|When it first goes into the pot, the chutney doesn't look very promising.|
|After simmering for a couple of hours, it's thick and very deep purple.|
I store it in jars in the refrigerator, allowing it to age for around 2 weeks
because the flavor changes quite a lot when it has a bit of time.
|Left: tomatoes halved, brushed with olive oil, and garnished with fresh herbs.|
Right: the tomatoes; another roasting pan ready for the oven; and the tomatoes after several hours of roasting.
Local fish in Michigan comes from the Great Lakes. The Ann Arbor market has a fish stall called Bayport Fish -- see their very interesting website here. I bought some smoked whitefish, which we ate for lunch.
|Sandwiches of smoked whitefish, tomato, and pepper, all from the market,|
along with cream cheese and Whole Foods "seeduction" bread.
|Fresh basil and mint.|