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October 1, 2019

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Market News ~ September 17, 2019

September 17, 2019

SEPTEMBER 17, 2019
VOLUME 21 #19
Facebook: The Farmers’ Market at Forest Park
Website: Farmersmarketatforestpark




Peach Melba Crisp


2 T. instant tapioca, or cornstarch, or all-purpose flour, or potato starch
2 ½ # fresh peaches, peeled, halved, pitted and cut into ½” wedges, or 1 ¾ # frozen  sliced peaches
¼ cup granulated sugar
pinch salt
1 T. lemon juice
1 tsp. vanilla extract
10 oz. (2 cups) raspberries


½ cup all-purpose flour
¼ cup packed brown sugar
¼ cup granulated sugar
¼ ground cinnamon, ¼ tsp. ground ginger, ¼ tsp. salt
6 T unsalted butter, cut into ½” pieces and chilled
½ cup old-fashioned rolled oats (Oatmeal)
½ cup pecans, chopped

1. Grind tapioca in spice grinder to fine powder about 30 seconds. Gently toss peaches
with sugar and salt in bowl and let sit, stirring occasionally, for 30 minutes. Drain juice,
and save juice. Return drained peaches to original bowl and toss with lemon juice,
vanilla, ground tapioca, and 2 T. reserved peach juice. Transfer to 8” square baking dish
and press gently into even layer. Top peaches with raspberries.

2. While peaches are macerating, combine flour, brown sugar, granulated sugar,
cinnamon, ginger, and salt in food processor and process until combined, about 15
seconds. Add butter and pulse until mixture resembles wet sand, about 8 pulses. Add
oats and pecans and pulse until mixture forms marble-size clumps and no loose flour
remains, about 15 pulses. Chill mixture for at least 15 minutes. Adjust oven rack to
upper-middle position and heat oven to 400 degrees.

3. Distribute topping evenly over fruit. Bake until topping is well-browned and fruit is
bubbling around edges, about 30 minutes rotating dish halfway through baking. Let
crisp sit on wire rack for at least 30 minutes.




Red Pepper and Boursin Tarts

2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise
1 T. olive oil
1 package frozen puff pastry sheets, thawed
1⁄4 cup herbed Boursin cheese, softened
1⁄4 tsp. fresh thyme leaves
1/8th tsp. kosher salt

1. Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until
softened, about 8 minutes, then cool.

2. Unfold pastry sheets on a lightly floured surface and cut out an 8” round from each.
Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a
1⁄2” border around edges.

3. Spread 2T. cheese evenly over each round, then scatter with peppers and sprinkle with
thyme, kosher salt, and pepper.

4. Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then
transfer to a rack to cool slightly.

5. Cut each tart into 8 wedges and serve warm.

Zucchini Cornbread

1⁄2 cup unsalted butter plus more for pan
2 large eggs, lightly beaten, 1⁄2 cup buttermilk
1 large zucchini (about 10 oz.)
1 cup all-purpose flour, 1⁄2 cup whole wheat flour otherwise use all-purpose
1⁄2 cup sugar
1 tsp. baking powder, 3⁄4 tsp. sea or kosher salt, 1⁄2 tsp. baking soda
3⁄4 cup medium-grind cornmeal


1. Position a rack in the middle of oven and preheat to 350 degrees. Butter a 9x5x3” loaf

2. Melt 1⁄2 cup butter in a small saucepan over medium-high heat. Continue cooking until
butter solids at bottom of pan turn golden brown, about 3 minutes; watch carefully.
Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

3. Trim zucchini ends. Thinly slice 5 1/8th “ rounds from one end of zucchini and reserve for
garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir
until well blended.

4. Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in
cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick.) Transfer
Batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down
center in a single layer. Bake for 55 to 65 minutes. Cool 10 minutes before removing
from pan. Can be made the day before serving.

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