All summer long, I stalk my local farmers market for the week’s freshest offerings. I initially recce the aisles, recalling recipes, pairing ingredients in my head, and determining how much produce one person can realistically consume in one week. Some salivating may occur, but I try to restrain myself, lest I look too much like a crazed, hungry predator stalking stationary prey.
When I see a quart of berries or a bushel of peaches, I think of all sorts of delicious baked goods, of course. I love the grandeur of beautifully constructed pies and tarts, and the satisfaction of turning out crisp, flaky pastry from a handful of simple ingredients. But, when temperatures and humidity soar, that pastry is sometimes difficult to achieve. That’s when I throw in the tea towel, and dream up ways to work those lovely, fresh fruits into a crisp, refreshing porch cocktail. Read more