It's October and it's time again for clay fruits
Quinces and pomegranates are showing up in the farmer's market now. Quinces are so voluptuous. I find them visually yummy although tastier if baked. They have yellow fuzzy skins with peach-coral blushes reminiscent of their blossoms. There is a hint of wondrous green at the stem end. Their puckered belly buttons pull in a deeply secretive way. How could I not make some quinces? They look like pears on steroids, too!