A Study in Green and Red

I was upstate for the 4th of July and hit the local farmers market. For a smaller market in a small town, there really was a lot of variety. I counted at least 10 tents lining the library parking lot, selling everything from granola to gladiolas, scones to stone fruit. Compared to Union Square Greenmarket, it was quite nice and peaceful, except for the crowds at opening time. All I can say is good luck jockeying for space in front of the organic lettuce lady's table. Despite the selection, everything I ended up with was green or red: red romaine (green and red!), sugar snap peas, zucchini, totsoi (which looks more like bok choy than any of the images on totsoi I've seen online), grape tomatoes and cherries.

I actually used most of the stuff raw (in salads). I still have to cook the totsoi (which I purchased solely because I had never seen it before). And the cherries? A sad tale.

They looked so good, but upon closer inspection at home, they were a tad over ripe, and several had "skin splitting issues." Frankly, they did not taste that great. Undaunted, I decided to pit them for use in some to be determine recipe. I got as far as removing the pits (with a drinking straw - a genius idea I picked up online, but still slightly messy. Be careful where the other end of that straw is pointing!) before I ran out of steam and ideas. So the fresh pitted cherries are now hibernating in my parents' freezer, waiting for their moment. Now to find a cherry recipe...