red, white & BLUEBERRIES! – Thursday, June 30

 

blueberries

Berries & fruit; nature’s candy

Isn’t a handful of berries, sun-warmed and juicy, so much more satisfying than a sugary candy? I think so! Whether it’s blueberries, raspberries, cherries or peaches that make you swoon, you’ll be finding them all at the Farmers Market now. Summer is here and the berries are in.

Check out a quick and easy fruit recipe below, in case you have anything left uneaten.

This week’s market will be sunny and warm, and a perfect chance to pick up some delicious goods for your holiday weekend picnic or barbeque.

Come to market and Thursday will be your favorite day of the week. See you there!

Vendors for June 23, 2016:

Music:
Raven Rose

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – Back a Market with strawberries and flowers!
Gregory Farm / Johnson Orchards: Local produce, plus organic fruit from Eastern WA
Hayton Berry Farm: bringing strawberries and raspberries this week!
Heyday Farm Creamery
Patchwork Gardens – fresh salad greens
Pheasant Fields Farm: Local produce, veggie starts
Rusty Wheel Farm – pork!
Shallow Roots Ranch: Variety of farmstead products like creams, soaps, honey, candles and birdseed
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey
Thong Xiang Garden: Sugar-snap peas and sweet pea flowers this week

Prepared & Processed Food:
Alana Lu Hawaiian Barbeque
Carters
: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Copper Pasty
Crimson Cove Smoked Specialties
Jimini’s
Kettlelishess Corn
 – we have a diabetic blend kettlecorn made with Truvia
Laughing Dog Kitchen: Vegan and gluten-free baked goods
London Maid Crumpets
Mad Moose Pizza: wood-fired pizza
Mama Suzy’s Sweets: yummy baked goods
Tamgo Jams: This week Pear Butter, plus peach, blueberry and strawberry jam varieties.

Artisans:
Bremerton Letterpress Co.
Diane’s Dezines
: jewelry and fused glass
Inspired by Athena – Now selling hand-dipped incense sticks. Stop by and give them a sniff (plus, even better when lit)
June Moon Jewelry
Living4theIamIam
: Crochet goods, jewelry, magnets, and more
Made in Manette: hand-sewn and knitted gifts and household items. Clothespin bags this week!
Museables: Hair accessories
Photos by George
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
Westridge Art
With Faith and Fabric
Wood Forge Armory

This week’s recipe:
CHERRY CUSTARD CLAFOUTIS

cherries

From David Lebovitz

  • 1 ¼ pounds (570g) sweet cherries
  • 3 large eggs, at room temperature
  • ½ cup (70g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • ½ cup (100g) plus 3 tablespoons (45g) sugar
  • 1 1/3 cup (330ml) whole or lowfat milk

Softened butter, for preparing the baking dish

1.Preheat the oven to 375ºF (190ºC). Smear a 2-quart (2l) shallow baking dish liberally with butter.

2. Stem and pit the cherries. Lay them in a single layer in the baking dish.

3. In a standard blender, or using an immersion blender and a bowl, mix the eggs, flour, vanilla and almond extracts, ½ cup sugar, and milk together until smooth.

4. Pour the batter over the cherries and sprinkle the fruit and batter with the 3 tablespoons of sugar.

5. Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean. It’ll take about 45 minutes.

Serving: The clafoutis can be served warm, at room temperature, or cold. It’s traditionally not served with any accompaniment.

Storage: The Clafoutis can be made up to one day in advance, and refrigerated overnight.

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