Hello Followers - and Welcome back!!

Week 1 is under way and we just picked up our first Market Basket of the season. This week included: kale, collards, cucumbers, carrots, red leaf lettuce, spring onions, scallions and onions. From the market we also picked up fresh blueberries and wine berries (tender small raspberry'ish fruit).

Since last year the market has undergone some nice changes inside - new shelving to hold a great new stock of jams/spiced fruit/relish...etc. Coffee, fresh baked breads/cookies/pies, a wonderful selection of honey, natural lotions/soaps, Yerba Mate tea (loose and in bags), organic meats, dairy products and always a selection of hanging plants. This year they have some really cool furniture out front - so comfy! The stone patios are done and the outdoor seating just beckons you to grab some goodies and "sit a spell".

For the blog this year we would really like to have some of your family favorite recipes that we can share with our reading public...let me know if you are willing to participate!!

Dinner tonight - bacon wrapped pork tenderloin with a spicy plum chutney. The side will be roasted carrots and scallions and a small green salad...can't wait!

Easy Chutney Recipe:

Ingredients:

8 plums, coarsely chopped (about 1 1/2 pounds)
1 medium red onion, coarsely chopped (about 6 ounces)
3/4 cup packed light brown sugar
1/3 cup dried currants
1/4 cup apple cider vinegar
2 large garlic cloves, sliced paper thin
1 teaspoon mustard seed
1/2 teaspoon kosher salt

How to:

Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.

When chutney is ready, and sanitized jam jars are ready to go. Bring water in the pot jars were sanitized back to a simmer for processing the packed jars.

Remove chutney from heat and fill the sanitized jars, leaving a 1/2-inch headspace. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.

Store in dry cool place until ready to use!

Enjoy
Cheryl