I’m pretty big on farmers markets. They’re common, they’re worthwhile, they’re tasty, and best of all: they’re totally local. You get produce grown and picked in the area, reducing your carbon footprint, and supporting local business. Saturday morning, we ended up grabbing two pints of blackberries, two pints of blueberries and two pints of cherries, which ended up going into a batch of white sangria on Sunday night.

Now is the prime season if you’re looking for peaches and nectarines, and of course blackberries will only be amazing for the next few weeks, but then we get raspberries….look behind the cut here for an awesome white sangria recipe.

This post appeared in its original form at DC Metblogs
White Sangria, serves 6

Two bottles of white wine (I’m partial to Smoking Loon’s Viognier)
2 yellow peaches, pitted and chopped
2 white peaches, pitted and chopped
2 nectarines, pitted and chopped
1 pint of blackberries (sliced lengthwise)
1/2 pint of blueberries (sliced lengthwise)
1 pint of cherries (pitted and halved)
6-8oz of Cointreau
powdered sugar

Optional:
1 can of Cherry Citrus Fresca or some sparking lemonade

Once you’ve prepared the fruit, place it in a large bowl, and cover with the Cointreau and the sugar, stir to assure an even coating. Let sit for a few minutes while you get the pitchers out.

This should nicely fill two medium pitchers. Spoon the fruit in, and then cover with the wine. Store these pitchers in the fridge for about an hour, then serve in glasses.

This post appeared in its original form at DC Metblogs