We have survived our first real week of heat and humidity. For us it is like an instant diet. We find ourselves eating later, in the cool of the evening, and eating less. This week's market supper is a reflection of the lighter meals that our family enjoys during the summer. The potato cakes let you enjoy the new crop of farm fresh potatoes, while keeping it light by serving on a bed of fresh Minnesota greens. The dessert combines fresh fruit and balsamic vinegar, a pairing that we don't see a great deal of in America, but is a wonderful way to dress up a pint of strawberries. A word on balsamic; you can spend a great deal of cash on a good balsamic vinegar. The best balsamics are more similar to a syrup then a traditional vinegar. I was watching America's Test Kitchen on PBS (one of the very few reasons that I still have a television) and they recommended that if you simmer down the standard grocery store balsamic in a pan on the stove top, that you will end up with a vinegar that is similar in taste and consistency as some of the more high end balsamics.
Enjoy the heat and remember that the good news is that chilled white wine never tastes so good as on a hot muggy day that is finally giving in to the cool of sundown. See you at the market!