Perfect day today at the Durham Farmers' Market. Cool, slightly overcast, and not crazy crowded. It's a perfect time to make stews and chili with ripe, colorful peppers. Freeze some to enjoy when peppers cost three times as much in the winter and are tired from a long journey. Hot-weather crops such as okra, basil, and cucumbers mingle with cool season favorites such as argula and kale. Peaches mix with apples and pears.Pine Knot Farm has the best green beans of the season: not a spot on them even though they are certified organic. With whole-wheat flour and a dozen eggs, I'm nearly set for a week of delicious eating.
Do you mean physical sauce or metaphorical sauce? That's what I asked Matt Clayton at the Wild Scallions Farm booth this morning. He was describing the benefit dinner the farm had thrown to support Durham Central Park: sixteen people in a tiny house. He said it all worked out well, but they'd learned a lot. "We didn't have the right kind of sauce to cover up the rough edges and any flaws." Having thrown many parties too large for my house, I was intrigued. What kind of sauce would do this? How could I get some, preferably a lot of it? Would it work for flaws and rough edges in general?
Turns out Matt meant enchilada sauce, which would have masked the effects of stacking the enchiladas as part of cooking for more people than usual. This year was fun; next year will go more smoothly. I hope I can make it to their next event. And I'm looking forward to turning some of his gorgeous peppers into flaw-covering sauce this afternoon.
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