Made an excellent dinner tonight based on goodies from the Broadway Farmer’s Market: beet risotto from Vegetarian Cooking for Everyone (made with golden beets), salad, and vanilla ice cream with a sauce of baby kiwis.

I’d never seen the baby kiwi fruits before, but they’re quite excellent. They’re about the size of a large grape, and you don’t need to peel them. I chopped them in half, added a little sugar and lemon zest, and cooked them for a couple minutes. If I’d been a little less lazy, I might have put the sauce through a food mill to get rid of the skins, but even with them in there, it was awful tasty – tangy without being too tart, and a perfect match for vanilla ice cream.

I also made some excellent (if I do say so myself) cookies this afternoon – just the chocolate chip recipe from the back of the Toll House bag with chopped up dried cranberries and some orange juice & zest mixed in at the end. To me a huge improvement over regular chocolate chip cookies.