This weekend was most productive at the markets. First I want to tell you about Black Cherry tomatoes. I bought them from Eastward Gardens at Rainbow Blossom Sunday, mostly because I'd never had them and was feeling adventurous. If you've never had them, run, don't walk, to your nearest farmers market and buy as many as you can. They truly are like candy. I actually had to buy a second pint because I ate the first one I'd bought for dinner.

Secondly, being as we are in peak season here in KY, I had my pick of wonderfulness at my 2 markets. I got Roma tomatoes and bell peppers from my fellow vendors Kathy and Vincent, eggplant from Magic Acres Farm and the above mentioned tomatoes as well as another variety whose name I don't remember. The Romas and mystery variety will be turned into tomato jam this week. The eggplant will become Eggplant Jerky. But tonight I was inspired and made a pork stir-fry. We're actually trying to transition to a mostly vegetarian diet. To be honest meat has become so expensive it just makes economic sense for us. Dad says he's game so I thought this stir-fry might help with the transition. I confess the brussels sprouts and pork came from Kroger. Sometimes inspiration strikes when something's out of season or the farmers market isn't handy. This stir-fry could easily be meatless, I don't think the pork would have been missed. Use whatever veggies you have handy or whatever's in season. I would have preferred green onion and some broccoli will definitely make it in next time. Below is my mise en place, and yes, the glass of wine is central to the process.

FARMERS MARKET STIR-FRY

1 medium bell pepper
2 Roma tomatoes sliced and halved
1 Asian eggplant, sliced
12oz package brussels sprouts, thawed and halved
2 Carrots shredded
1/2 medium union sliced
2T minced garlic
Meat of your choice or no meat at all. This was 2 pork loin chops, cubed

Sauce: 
1/3c FLF Bourbon Peach Preserves
2t soy sauce
1t cornstarch (optional)

Saute meat in a hot skillet with a little olive oil. Remove from pan. Add a bit more oil, saute vegetables and garlic until desired doneness. Whisk preserves, soy sauce and cornstarch (if using it, it makes a thicker sauce) in a bowl. Add meat to vegetables, add sauce. Cook until sauce is hot. Serve over rice or pasta. I got approximately 3 servings, but that's how many I make. Add more veggies and you'll get more servings.

It was a huge hit, Biscuit even enjoyed the left overs.