it has been a busy week at work and (for me) it’s not over for two more days. sigh. however, i did escape to the thursday night farmer’s market in sparks’ victorian square. sparks is to reno what st. paul is to minneapolis–kind of, but on a much smaller scale and weirder. the victorian square market is essentially a large street party with lots of beer and food and a little produce. basically its an excuse to start the weekend early behind the guise of “farmer’s market”.
i have not been to this market for a few years for a few reasons, 1. it is way too hot to shop for produce on the blacktop at 4pm, 2. i don’t fancy teens soliciting alcohol from myself or my friends, 3. there is not much produce.
having said that, i went anyway just to hang out with my friends (katie and josh are pictured) and have a few drinks. i did walk away with some tasty almonds, nice strawberries, pickling cucumbers (for kimchi, hopefully), and some really delish peaches. i didn’t make anything fancy with the peaches, just soft whipped cream and crunchy almond-graham topping. maybe next time i will make something more exciting…and go to the saturday morning market…and have drinks on my balcony instead.
2-3 ripe peaches, halved and cut into slices
1 cup heavy whipping cream
2 tbsp vanilla sugar (or regular sugar), divided
3 graham crackers, crushed into a fine crumb
2 tbsp butter, cut into pieces
1 tbsp flour
1/4 cup slivered almonds
preheat oven to 450
whip cream, adding 1 tbsp sugar after very soft peak forms. whip to desired peak. refrigerate until ready to assemble.
places graham cracker crumbs, sugar, flour, almonds, and butter into a bowl. combine with fingers until a varied crumble is formed. spread evenly in a thin layer on a baking sheet. bake for 10 mins and cool.
break up cooled topping with fingers. layer peaches, cream and topping in serving dishes and enjoy!