A three-attachment weekend

Over the weekend, I made:
Really fucking good plain ol' white bread - subbing local honey for sugar.
Lemon bars - with Meyer lemons I brought back from my parents' yard.
Butternut squash and apple soup - with more local veggies!
Lemon, cream and pepper pasta sauce - with more of those same lemons and Hudson Valley Fresh cream.

I used all three attachments that came with my stand mixer, and the immersion blender.

That was a tasty weekend.

(I also pulled up all but three plants in my little garden - the bok choy is hardy as hell and still going. It was such a bummer to pull up the tomatoes. Maybe they'll do better next year.)

Grape pie. Who knew?

At today's Greenmarket, I picked up parsnips, a rutabaga and onions from Dutchess County (it's possible I buy more local produce in the city than actually in Dutchess County); brussels sprouts, carrots and beets from some nice guys from Pennsylvania; eggs from New York (don't remember who my egg guy was today) and honey from those nice guys, near the Finger Lakes. But I made sure I didn't spend my whole twenty. Oh, no.

My last two bucks were spent on a slice of grape pie. How could I resist?

It looked a lot like a blueberry pie, and that's actually what the woman working the booth compared it to. Once I got back to work and my boss and I dug into it, I learned it was so much more. It was Concord grapes, cooked down and sugared, seeds removed but skins remained. Unfortunately (for me), it reminded me so much of Welch's grape jelly, but more pure and essentially GRAPE-y. I say "unfortunately (for me)," because apparently I hadn't had much in the way of actual Concord grapes to compare this to. I must say, I like the real thing better than the jelly.

I'd never seen this pie before today. This recipe, at Martha Stewart's site, doesn't seem too complicated to make.

Other Google recipe search results led me to this — a grape festival in Naples, New York! The last full weekend of September, next year, it's on.