A trip to the farmers market with the Biscuit — what could be better? Well. Set this Biscuit down on two wheels, and you better keep one eye on the pickling cucumbers stored down low while you browse the chile peppers and eggplants. I was feeling ambitious: corn and tomatoes looked at their prime, there were huge boxes of fragrant summer fruit, and plenty of stuff the Biscuit actually eats, like broccoli and chard.

But not so fast. The little critter ducked under the tables and climbed into crates of plums and apples, pausing briefly to pet a doggy. I was not to be deterred; I scooped her up, stopped to look at the carrots and greens, picked up a happy bundle of dahlias. We contemplated potatoes.

“You sure do like to sing,” a woman told the Biscuit on our way out.

These days we get to the farmers market so infrequently that I try to cram it all in. Which means sometimes I forget when to say when, and back home found the peaches and perfectly ripe tomatoes smashed to a pulp, having jostled with a honeydew melon and a purple cabbage, and lost.

Oh not funny, not funny at all.

But eventually I got over it, with this jam. You need to bring your ambitions down from the heights, this is your recipe.

Peach and Ginger Freezer Jam

1 lb peaches / 1 oz minced crystallized ginger / 2 cups sugar / 1 tbls lemon juice / ½ package pectin

Blanch peaches in boiling water for one minute. Drain, then peel and pit peaches. Crush fruit flesh with your fingers and mix with minced ginger, sugar, and lemon juice, then bring to a boil hard for one minute in a medium saucepan. Add reconstituted pectin and stir. Pour into glass jars. Store in the fridge, using within two weeks, or freeze for up to three months.