As I've puttered around the apartment this week, I've listened to podcasts of Los Angeles-based chef Evan Kleiman's show, Good Food. Each episode begins with a "market report", highlighting what's in season at area farmers' markets. Right now, it sounds like LA is drowning in cherries, apricots, and the summer's first sweet corn, grown deep in the hottest part of the state. It's hard to keep my longing in check--what I wouldn't give for a freshly picked deep red Bing or yellowy Rainer.
To assuage my desire, I snagged a bag of (expensive!!) Bings at a local market. They were good, but not great--a bit soft and not super-sweet. They worked well in this homemade Jello though. I followed Elise's recipe for a Strawberry-Rhubarb Terrine, cutting the ingredients in half, using cherries instead of strawberries/rhubarb, and agave syrup instead of white sugar. A perfect dessert for a sticky summer day. If you want to keep your food local, however, and you live on the East Coast, you can stick with Elise's original fruit choices--yesterday's Union Square greenmarket was bursting with early strawberries and rhubarb.
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