Friday, June 16, 2006

Grapevine June 18 2006 Market

in this issue
-- What's coming to the Market this week?
-- Recipe - Berry Gratin

Father's Day should be a lot of fun at the market this weekend. In what has become a Hillsdale tradition, we'll be celebrating Father's Day and strawberry season with chocolate covered strawberries. Greg Clarke, a Hillsdale favorite, will be playing this weekend as well.

Tastebud will not be at the market this week. Mark will be back making bagels next week. Vibrant Flavors and Blossom Vinegar are at the market this week. Freddy Guy Filberts will be back on July 2. See you on Sunday!

What's coming to the Market this week?

The fruit keeps coming in. Strawberries and cherries will be quite plentiful this weekend. Raspberries will be available as will blackberries in small quantities.

As for vegetables, asparagus will be around but not in large quantities. This week may be the last week for asparagus. There will be a great selection of leafy greens from spinach to many kinds of lettuces. Several farms have nice salad mixes too. Snow peas, snap peas and English peas will be readily available. Check the availability list for more detail.

Availability list

Recipe - Berry Gratin

Some of my favorite desserts are the simplest ones. Cobblers are pretty easy to make; just bake biscuit dough on top of fruit. This fruit gratin recipe from The America's Test Kitchen Family Cookbook the is even easier.

Summer Berry Gratin

4 1/2 cups mixed berries
1 tablespoon granulated sugar
1 tablespoon kirsch (optional)
pinch salt
3 slices white sandwich bread, quartered
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, softened
pinch cinnamon

Adjsut an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently mix the berries, granulated sugar, kirsch (if using), and salt together. Transfer the berries to a 9 inch glass or ceramic oblong gratin dish.

Pulse the bread, brown sugar, butter, and cinnamon in a food processor until the mixture resembles coarse crumbs, about 10 pulses. Sprinkle crumbs evenly over the fruit.

Bake until the crumbs are deep golden brown and the fruit is hot, 15 to 20 minutes. Let cool on a wire rack for 5 minutes before serving.