What I bought:
As we get deeper into the season, the diversity of what is available just gets better and better...


• What is that in the lower left corner??? A pumpkin whoopie pie???? Well we can't ALWAYS be just about fruits and veggies! That, and the incredible loaf of Anadama bread came from Rippling Waters Bakery at the Rippling Waters Organic Farm stand.
• Peaches
• Plums
• Chive Chevre (from Tourmaline Hill Farm)
• Small russet potatoes
• Carrots
• Yellow peppers
• Purple peppers
• Brandywine tomatoes
• Kale

What I did with it:


• The pumpkin whoopie pie was consumed within moments of arriving home from the market. The filling was just sweet enough, and unexpectedly light. It was a far cry from those waxy trans-fat-filled variations of hydrogenated fat mixed with confectioners' sugar. Absolutely delicious!
• Anadama has always been one of my favorite breads. This loaf was delicious for sandwiches and toast (with the chive chevre). There are different stories out there about the origin of Anadama. All the variations include a wife named "Anna" who made the bread. In one variation, she was a farmer's wife who made bread each day while her husband was out in the fields. One day, she had extra dough leftover from several types of bread (including corn and molasses). Instead of making a new batch of dough, she combined the leftovers. When her husband came home, his reaction was "Anna, damn her!". What a jerk! I think the bread should be called "Anablessa".
• Fresh brandywine tomatoes are spectacular and we had them sliced with salt and pepper. To "busy it up" any more than that, for me, would be like using very expensive vodka in a Screwdriver.
• The potatoes and kale went into a stew I made with sausage and parmesan. I chopped hot Italian sausage and sauteed it until just done. With paper towels, I blotted the pan to absorb excess oil. Then I added chicken broth, chopped kale, and thinly sliced potateos. This simmered until the potatoes were done, then I stirred in parmesan cheese and a little 1/2 and 1/2 (about 1/2 cup). A simple combination of flavors that has been recognized by numerous cultures.
• I made another gazpacho this week. This time I used all the peppers, the carrots, and a head of napa cabbage, along with the low-sodium tomato juice and stewed tomatoes.
• The last time I had peaches I used puff pastry. This time I wanted to simplify what I did with them even more. Here's what I did. I cut the peaches in half and pitted them (unpeeled). I placed each half, cut side up, in a muffin cup in a muffin tin. On top of each I placed a half pitted plum. I baked these at 300 degrees for a half hour to soften them up. While they were in the oven, I mixed some mascarpone cheese with some honey. (If you don't have mascarpone cheese, you can use cream cheese.) I pulled the muffin tins out and placed about a tablespoon of the cheese and honey mixture on each, topped off with a few blackberries. Back into the oven for about 15 minutes. Each of the 3 fruits maintained their tartness, which was a nice contrast to the cheese mixture. It was nice as is, and also with a drizzle of Amaretto. I think that next time I'll drizzle the amaretto on the fruit while it is baking. Frangelico would be nice too. (See picture below.)

One more week, and another bounty of nutritious and delicious meals.