Usually I plan a meal by picking the main course, then figure out what we’re going to have with it. But we were in Point Reyes this past week, and on our way out yesterday we stopped in at the farmer’s market.
It’s a very tiny market, with just three produce stands and some other miscellaneous artisan food vendors (plus someone selling wool). These three produce vendors sell the most perfect, lucious produce. I wanted to buy everything. I limited myself to two heads of delicious looking butter lettuce, a bunch of ruby red crescents, two bunches of aromatic tiny red scallions and a bunch of jewel-toned carrots (red, yellow orange).
Larry and Jay both liked dinner. The carrots and potatoes were on their way to disaster and I somehow saved them – I added too much water to the carrots and the potatoes ended up water-logged and mushy. Somehow it all came together.
I’ve been meaning to make blueberry turnovers for a few weeks now. I made the crust at one point, didn’t like how it turned out, and started over with a different crust recipe. I ended up freezing the crust finally because I kept procrastinating. Finally tonight I got it together and made up the recipe, using blueberries, cornstarch, lemon juice and sugar. I glazed the crust with milk and sprinkled turbinado sugar on the top. I expected exploding blueberries, and I got what I expected. You just can’t expect turnovers to stay together.

• Pork Chops with Country Gravy (Cooking Light, June 2006)
• Smashed Parslied Potatoes (Fine Cooking #75, Holidays Winter 2006, p.90c)
• Classic Glazed Carrots (Fine Cooking #55, January 2003, p. 53)
• Butter Lettuce with Chives, Red Scallions, Tomatoes & Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)
• Blueberry Turnovers

Wine: Midlife Crisis 2004 Barbera (Paso Robles, California). Delicious wine. I love Barbera and I’ve finally gotten Larry to admit that he likes it too. I want more of this.