Information about other good varieties/sources for this season also welcome. I've thus far had poppies from the farmers market, decidedly meh. Several varieties of pluots at the Berkeley Bowl, sweet with good texture.
Dinner doesn't get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat.