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Farmer's Market Treasures & Pickled Currants!

While at the farmer's market this past weekend, I ran into some wonderful treasures!! We arrived home with the scent of fresh, warm, soft pretzels still lingering on our breath and our bags stuffed with abundance- peaches...strawberries...green onions...purple, red and white fingerlings...prosciutto, smoked swiss and freshly baked red pepper focaccia from the Italian deli tucked inside the market...apples...fragrant basil, rosemary and thyme...and the fabulous little treasures that I don't find often- FIGS and Ruby Red CURRANTS! 
They're like sparkling little jewels...I was soooooo overjoyed!  The kiddos didn't remember ever having currants before.  So, they poised themselves...held a little bubble of exploding warmth...and popped it in!  Reaction....POW!  Tart, yet sweet.  I don't know if you can see it on their faces or not, but they liked them.  We ate about half of them straight-up!
The other half I decided to pickle and can.  I'm not sure if I actually did it right or not, because this was my first time trying to do anything with them besides make a jelly.  I used a recipe I found in Chez Panisse Fruit by Alice Waters.  She actually says to pack the fruit into jars with self-sealing lids.  Are these different from normal canning jars (I'm still just getting comfortable with canning at home...branching out)?  Well, I used the normal method of canning and the currants puffed up...from the heat, I'm sure...which is what makes me wonder if self-sealing is different? Either way, they're gorgeous and I can hardly believe I have to wait 6 weeks to find out how it actually worked.  I'll keep you posted.  If nothing else, I'll have some fabulous currant vinegar!

Pickled Currants
from Chez Panisse Fruit by Alice Waters
I just did a small batch, ~1/4 of a recipe

4 c. red currants
3 c. white or red wine vinegar I used red wine vinegar
1/4 c. sugar
1 allspice berry didn't quarter it, still used a whole one
2 cloves used one

Strip the currants off their stems-or leave them be; unstemmed, they make a pretty garnish as little branches of fruit.  Bring the vinegar, sugar, allspice, and cloves to a boil and simmer for 5 minutes.  Let cool.  Pack the fruit into canning jarss with self-sealing lids prepared according to the manufacturer's instructions.  Pour the cooled vinegar over the fruit and seal.  Let sit in a cool, dark place for 6 weeks before serving.
My other treasures I simply wanted eat warm and seedy and wrapped in salty prosciutto...with a little mint from my yard.  Perfection.

Have you run into anything unexpected and wonderful at your Farmer's Market or through a CSA or community garden lately?  What was it and what did you do with it....create or simply enjoy?
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