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easy jam tart
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easy jam tart

From what I read, those of you on the opposite side of the country are reveling in the season’s first artichokes, asparagus and favas. You’re gushing over rhubarb and your new favorite way to cook it. You’re rejoicing over how good in-season strawberries taste when you’ve been deprived of them for the better part of a year.

Please stop.

I am small and petty and the Greenmarket is so devoid of anything but root vegetables — and also vegetables that grow in the ground and would you like some potatoes? We have crates and crates. — I’m incapable of being happy for you. I was so eager to believe that I’d find anything but the same old things that have been out for the last four months when I was at the market this weekend that I rushed at a sign that said “Apricots and Nectarines” even though I knew it would have been impossible that the crate could have contained them, only to find that it had been scrawled on the back of the announcement of more “Cold Storage Apples”. (Sorry kid, looks like another week of applesauce for you!)