Friday, June 18, 2010

Market Day: June 16

Cherries and berries are in!

It’s week three of the Davis Square Farmers Market and the farmers’ hard work is really starting to pay off. Beautiful green spring vegetables—such as asparagus, baby greens, English peas, green garlic and baby onions—are in abundance, as well as lovely fruits including strawberries, cherries, and the first-of-the-year raspberries!

We had the opportunity to speak with the farmers and the word on the season so far is that the wet, cloudy weather is both a blessing and curse. For Farmer Al, who works exclusively in the field with no greenhouse, the lack of sun is keeping his tomato plants from producing full red fruit. On the other hand, for Kimball Fruit Farm, the cool weather has extended their asparagus season (the next hot spell will likely bring an end to local asparagus) and has encouraged an early growth of raspberries—which are the hands down favorite of our kitchen! Each berry is incredibly ripe, sweet and juicy. Their amazing flavor inspired sous chef Sam to break out his amazing sweet biscuit recipe. Be sure to check it out below!

Market Highlights: June 16
This is not a comprehensive list of all products. Instead we focus on the products that caught our eye and pleased our palette. 

Raspberries, Carrots, Asparagus, Tomatoes, Lettuce, Garlic Scapes, Spinach, Cherries, Strawberries, Red Oak Leaf, Red and Green Chard, Kale, Beets, Leeks, Collards and Sugar Snap Peas

This Week's Recipe: Sweet Buttermilk Biscuits
Chef Sam's buttermilk biscuits are the perfect accompaniment to Kimball Fruit Farm's raspberries and fresh whipped cream. Makes 6–8.

1.5 cups All-purpose flour
1.5 Tablespoons sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter (chilled)
3/4 cup buttermilk
Milk for brushing
Sugar or salt for coating dough

Combine dry ingredients and set aside. Cut chilled butter into 1/4" cubes and with pastry blender (or forks) blend into dry ingredients until mixture resembles coarse meal. Add buttermilk and mix with hands until just incorporated. Chill dough completely in refrigerator (roughly 90 minutes). Portion on baking sheet lined with wax paper and refrigerate again. Brush portioned dough with milk and lightly sprinkle sugar or salt over biscuits (depending on sweet or savory application). Bake in 375 F oven for 10–15 minutes or until golden brown. Cut in half and enjoy warm with Kimball's Fruit Farm raspberries and freshly whipped cream.

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