breakfast from the market


Although it’s a little early, there are melons in the market.  Actually, those melons have been there for a couple of weeks.

Almost any variety of melon is sweet, cool, and makes me certain it’s good for me — in moderation, of course.

Add some blueberries and raspberries (also in season) and have a fruit salad for breakfast.  With yogurt, it becomes a true meal.

The Red Haven peaches arrived in the market on Wednesday last week.  On Sunday I made Dutch Baby with a blueberry, peach and lime compote.  Eggs from the market just made it all that much fresher.  

(If you don’t make Dutch Baby, you should consider it: 1/2 cup each flour and milk; 1/4 cup each sugar and butter; 2 eggs.  Melt butter in a large, oven proof skillet.  Stir eggs into flour and sugar to form a thick paste; add milk to thin, pour the batter into the pan.  Bake in a preheated 425 degree oven.  Simple, quick and good for 2.)

I was forced to buy a new blender this year (age catches up to machinery).  One summer staple is a yogurt smoothie.  Fresh fruit, orange juice, yogurt.

Blueberries work well in batters.  Blueberry buckwheat pancakes, served with maple syrup and fresh sausage — all available at the market (blueberries, buckwheat, maple syrup, fresh sausage).

And then, sometimes it’s just chocolate croissants.

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