It's been over a hundred degrees in parts of Eastern Washington where so much of the fruit I use in the preserves grows. I wondered how this would reflect at the market. What would have popped and what would be waning? The fruit looked similar to last week, maybe a few more fuzzing, softening cherries to tease out from the tangles of stems and fruit I picked out of the vendor's plastic tub. Also too, more blueberries, bigger zucchinis and the arrival of golden raspberries or maybe I just didn't catch them last week because I was obsessing over Apriums. I was on a heavy duty fruit run at the Queen Anne Farmer's today. I think I almost busted my basket getting the goods home. Certain farms, Billy's Gardens and Mair Taki come to mind immediately, separate their goods into 1sts and 2nds for the market. The 2nds mean cheap prices and the product's usually got to be used fast. But the 2nds Apricots at Billy's were gorgeous, small, but blush-gold-colored, and firm. Their imperfection? smaller-than-a-pin dots on the skin, the sales person pointed out. My next preserves project is to combine those Apricots with the Rainier Cherries I stocked up on at the stand opposite to Billy's.
queen anne farmers market
If you don't count the tiny "stones" in cherries then Apriums are usually some of the first stone fruits at the market. The bee fruit honey preserves subscription is about to kick off and in this week's kettle I've got Apriums. I'm making a perfume-oriented jam with dabs of orange blossom water and almond extract. I found some gorgeous, firm and ruby orange Apriums at the Queen Anne Farmers Market yesterday. Bombin' market by the way. I'm taking several days off from work and it's the perfect time to do some jam cramming, but first I had to find a nearby Thursday farmers market. Queen Anne was the closest. It was my first visit to this independent Seattle neighborhood farmers market. It's a couple bus transfers away from home for me but the market was worth the trip. Lots of folks and vendors there that you don't see at other markets. The Apriums are spending an afternoon in the sun of my kitchen window before they get macerated overnight with honey. While the Apriums are hanging out I'm making strawberry cake and I'm seeing if I can get a lemon curd to hold together with chunks of strawberry in it. I want to use that as the cake frosting. What are you doing on Saturday? Want to come over for cake?