Two weekends ago, I braved the farmers' market, again, with my spirited and lively boys. We ate our way through strawberries and blackberries, negotiated with the blueberry farmer over his plastic clamshells while he shoveled "samples" into my boys' mouths, found the pastured eggs sold out already, nibbled through pluots and necatrines and engaged in a little flute playing with a zuchinni - to mommy's surprise. I was buying lemon cucumbers, corn and heirloom tomatoes at the time. Guess who got to buy some zuchinni. And, after my five year old created his own "samples", some rainier cherries that were neither ripe nor organic.
Those cherries sat neglected in our fridge. No one really wanted to pucker up with their sour juices. Finally, I decided they were either dinner or compost. Wielding my handy cherry pitter (no guilt here, this thing is essential!), I tamed those little orbs and then followed this recipe to make cherry clafouti. I added the pitted cherries to local pastured eggs, raw organic and local cream, organic fair trade sugar, organic fair trade vanilla, zest from a backyard lemon, locally milled flour and non-local salt. End result, a cutie clafouti.
That night, we dined like the locally eating cuties we are on local organic corn, local organic peas, a locally baked baguette, local organic goat's milk brie (holy goat! that stuff is good), and local organic green beans. A simple meal, perhaps, but all the better to save room for one local clafouti.