Summer Greenmarket Brunch, with jam

Temptation meets hostility at the Union Square market; this scared me off those peaches, good as they looked.I've discovered that with the Citibikes, I can haul more stuff back from the greenmarket. Here's some of what I very carefully rode back with today, and how we used it.

Pullet eggs from Violet Hill Farms

The eggs -- from pullets, which I learned are chickens that have just started to lay eggs, basically the sixteen-and-pregnant gals of the barnyard -- became a tarragon-heavy egg salad, served with tomatoes, lettuce and challah, and a fruit salad of blueberries, plums and mint.

Then, this:

It's SOUR CHERRY season.My friend Ellen Shapiro, who was the excellent fact-checker on SMART CHEFS, stopped by my office yesterday all excited about sour cherries coming into their very short season.  So when I saw them at the market this morning I grabbed a bunch, tasted them, and decided they would be jam.

Here's the recipe:

Use 3/4 the amount of sugar to the amount of cherries. My bag of cherries weighed (after pitting) 9 oz, so: 6.75 oz of sugar.  (You can eyeball this with measuring cups too, if you don't have a scale.)

Put in a heavy pot over medium-high heat with juice of one lemon, a cinnamon stick, and Why I save jam jars from the store.a couple whole cloves. Stir until the heat and the juices released from the cherries dissolves the sugar. Simmer for 30-45 minutes or so, until the fruit is broken down (help it along with a fork if you don't like big pieces in your jam) and the liquid is starting to gel.  Cool, and store in the fridge. Enjoy.

Michelle Bernstein's Watermelon-Tomato-Feta salad

• 2 Tbsp. red wine vinegar
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/4 tsp. za'atar (optional; available at Middle Eastern markets)
• 1/3 cup olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground pepper

• 4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
• 2 large beefsteak tomatoes , each cut into 8 wedges
• 1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
• 1 cup crumbled feta cheese , preferably French (about 4 ounces)
• 1 cup pitted Niçoise olives
• 2 Tbsp. fresh dill
• Kosher salt and freshly ground pepper

Directions

Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.

To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.

To assemble salad: Put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. If desired, add salt and pepper to taste. Divide among salad plates and serve.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).