Tart. Not Sweet.

Monday a.m.

"How do they taste?" I asked.

"A little tart." He responded.

"Do you want some sugar?" I asked.

"No, that's okay. Do you want the rest? I can't eat them all." He said.

"Sure. I'll eat them." I said.

So, I puckered up. Tart strawberries alongside a generous slice of banana bread with peanut butter, and coffee with a touch of milk.

We don't want to add sugar. We want sun sweetened strawberries that might take the farmer another day or two to get to market.

Sigh...

Sunday a.m.

$5/quart

"Seriously? Look...They're all $5.00." I said, pointing to a different stand.

Roberto pulled out a five. With great hesitation I picked out a quart and handed it to the young woman.

"They'd sell more and there'd be less waste if they lowered the price. $2.50—$3.00." I said scowling.

"They're probably not even local." He said.

"I know." I said.

Friday p.m.

Banana bread AGAIN. The recipe tweaked. Oil in lieu of butter. A heavy hand of chopped pecans. The result: moister, lighter, higher loaf.

"This tastes better. It's not as dry." I said.

"It is better." He said.

I smiled.

Recipe: Banana Bread AGAIN

Preheat oven to 350°.

Combine the following dry ingredients in a separate bowl:

1 3/4 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Cream together by hand or with a mixer:

1/3 cup canola oil

2/3 cup sugar

then add...

2 large eggs and mix

then add...

3 medium bananas (mashed) and mix

Add in dry ingredients, mixing until just blended.

Add in chopped pecans (as much as you like) and mix until just blended.

Pour mixture into a parchment lined non-stick 8"x4" loaf pan.

Bake for about an hour.