At this time of year, all the markets are up and running, some are even on a year-round schedule. Right now, the cool season crops, such as broccoli, artichokes, lettuces, chard, beets, & potatoes seem to be prominant. Also, I can't forget to mention the strawberries, they are so sweet and plump right now, I find myself walking out with a half flat for just my daughter and I.
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| The corn is from Trader Joe's, I forgot that when I took the picture. Corn is not yet at the markets, later in summer it will be plentiful |
Yesterday I visited a market that is open on Saturday mornings, and is only a 10-15 minute drive away for me. My goal this summer is, other than what I am growning in my own garden, to buy all my produce at markets or fruit/veggie stands that are also close by. I also plan to visit some markets I haven't yet been to. You just can't beat the freshness and wonderful variety that one can find in a farmer's market. It's also good to buy local, in-season fruits and vegetables. The cheerful, upbeat atmosphere is also another great reason to visit markets whenever possible. You're out in the fresh air, people are happy and relaxed, and the vendors are friendly and helpful. If you've never been to a Farmer's Market, or haven't been lately, take the time next weekend (or during the week if you are lucky enough to have one availble to you), visit your local market. You won't be sorry!
This week I purchased the following:
Broccoli
Italian Parsley
Red & yellow potatoes
Artichokes (not pictured, we at them already!)
Shitake mushrooms
Spring Mix lettuces
Beets
Apples
Peaches
Strawberries
2 small Foccacia breads, Pesto & Tomato
I bought some bruised white peaches for 1/2 price, and used them for a yummy recipe I found in the current issue of Food Network Magazine. It was really good, especially with my morning coffee today. The artichokes were promptly eaten for dinner last night, with one of the foccacias, also sold to me at a discount. I was there at the end of the market, and often the vendors don't want to have to pack anything back up, so they will offer discounts.
The fun part of buying fresh, local produce, is coming home and deciding how to cook it!
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| The peach and pecan cake was delicious this morning with a cup of coffee and sweet strawberries. |
Fresh Peach Cake
by Ina Garten, courtesy of Food Network Magazine
Ingredients
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 C. chopped, toasted pecans
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| Yummy, moist cake with fresh peaches & pecans. |
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.* Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
*My change in this recipe for next time will be to increase the amount of sugar & cinnamon to 1 C. sugar and 2 tsp. cinnamon for the sprinkling. I think it needed more of vein of cinnamon sugar running through it.
