Tart. Not Sweet.
"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.
"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.
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.
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
2 large eggs and mix
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.