Fall Is Coming...

As the Summer season heads towards Fall we start to think of the Holidays...

 

Here is a quick note from our local friends at Wolfe's Neck Farm here in Freeport:  "customers are welcome to place their order for pasture-raised chicken, lamb and Thanksgiving Turkeys". 

 

Stop by and see them this Friday at market or visit their website for more info. 

http://wolfesneckfarm.org/agriculture/foodfarm.html

 

 

Fork Crushed Potatoes

Our own Heron Pond Farm had gorgeous purple potatoes at market. 

Check out this recipe that will showcase the beauty of their skins.

Fork Crushed Potatoes - recipe from Smitten Kitchen (and adapted from Michael Anthony's recipe in New York Magazine).  

 

Super easy, tasty and beautiful!

http://smittenkitchen.com/blog/2008/04/fork-crushed-purple-potatoes/

 

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

 Adapted from New York Magazine

Serves 4

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Market Goodness!

More great items at market!

 

AMAZING Celtic style music, sooo good!

 

Stuffed croissants (and she makes her own croissant dough!) at Paual C's Baked Goods...

 

She has Stromboli too....

 

Plump blackberries at Hayward Farm....

 

Winter Hill Farm produce (found at Hayward Farm's tent)...

 

Deliciously soft Alpaca yarns from Longwoods Alpacas...

 

Hand painted scarves at Heron Pond Farm....

 

Note cards too...

 

Beans in two colors!

 

Purple potatoes (recipe on this blog too)...

Guest vendor Gryffon Ridge Spice Merchants was busy...

 

Wolfe Neck Farm....

 

Gorgeous greens...

 

Fresh dug onions...

 

Guest vendor From The Country Farm has the most amazing Sea Salt Caramels (really really amazing!)

 

Stop and see us!  We are here every Friday from 1:00-5:00!!

Pickled Dilly Beans

Green Beans are in season!!  Here is an easy-peasy recipe for green beans!

Quick Pickled Dilly Beans

1/4 cup chopped fresh dill

1/2 pound green beans, trimmed

1 cup white wine vinegar

1 cup water

2 teaspoons sugar

2 teaspoons salt

2 teaspoons pickling spice

1 garlic clove, peeled

Preparation

Combine dill and green beans in a medium bowl.

Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon.

Market Photos

Soaps in many fragrances from Casco Bay Soap Co....

 

 

Several different types of brownies from Paula C's Baked Goods...

 

Winter Hill Farm's gorgeous produce...

 

Hayward Farm with delicious, Maine blueberries...

 

Sunflowers too!

 

Longwoods Alpaca's is busy today!

 

So is Bags Of Gold!

 

Customers listening to the music...

 

And shopping at Bessie's Farm Goods for a treat or two.

 

Pick up some Clam Chowder for your pantry at The L.L.Bean Home Store!

 

IF you can get close enough, you can grab a sweet or savory treat from Paula C's Baked Goods!

 

Busy, busy market!

Farm themed pot holders from The Craftin' Scot...

Pretty market flowers....

 

Colorful fiber at Bessie's Farm Goods...

 

Love For Lemon's room sprays...

More of Winter Hill Farm's bright and fresh produce...

 

 

You can pick up an Eli's soda at The 1912 Café tent!

 

Wisdom of the Wood....

 

Wolfe Neck Farm has gorgeous, green produce!

Fun music at every market!

 

Wildflour's Gluten Free Baked Goods...

The Craftin' Scot has adorable bibs.

3 Berry Pie

With all our LOCAL berries this year found at our market, this blogger is making a 3 Berry Pie!

 

Here is a great recipe for any berry...switch it up and mix as many different types of berries as you want.

 

Find berries with our Farm Vendors, Phil of Hayward Farm and Bessie's Farm Goods.

 

 

http://www.joyofbaking.com/BerryPie.html

 

Berry Pie

 

 

 

 

Short Crust Pastry:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoon granulated white sugar

1 cup unsalted butter, chilled, and cut into 1 inch  pieces

1/4 to 1/2 cup ice water

 

Berry Filling:

 

2 cups (1 pint) fresh blueberries

2 cups (1 pint)  fresh blackberries

1 cup (1/2 pint)  fresh strawberries, sliced

2/3 cup granulated white sugar (use a little more or a little less sugar depending on sweetness of berries)

3 tablespoons cornstarch

1 tablespoons lemon juice

1 tablespoon lemon zest (outer yellow skin of the lemon)

1 tablespoon (14 grams) cold unsalted butter, cut in small pieces

 

Glaze:

Cream

Granulated white sugar

 

Short Crust Pastry:        

              

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

 Turn the dough onto your work surface and gather into a ball. Divide the dough in half, fflattening each half into a disk, cover, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.  
         
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch  circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch. Refrigerate the pastry, covered with plastic wrap, while you make the filling. 

Remove the second round of pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel. sharp knife, or pizza cutter, cut the pastry into 1 inch (2.5 cm) strips. Place the strips of pastry on a parchment paper lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes. 

Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Put a baking sheet on the oven rack. (The pie plate will be placed on the hot baking sheet to catch any spills.)

Make the berry Filling: 

 

In a small bowl mix together the sugar, cornstarch, juice (lemon) and zest. Place the berries in a large bowl.  Add the sugar mixture to the berries and gently toss to combine. Pour the mixture into the prepared pie shell and dot with the 1 tablespoon of butter. Then, lightly brush the rim of the pastry shell with cream. 

    

Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, space the strips about 1 inch apart. Use the shortest pastry strips at the outer edges. Then, rotate pie plate a quarter turn, and repeat the process with the rest of the strips. Weave the top strips over and under the bottom strips. Trim the edges of the strips, leaving a 1 inch overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar.

 

Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring or aluminum foil.  

           

Place the baked pie on a wire rack to cool for several hours.  Serve with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature.

 

L.L.Bean Customer Appreciation Day

We are happy to offer, L.L.Bean Employee Customer Appreciation Day - Friday August 9th!!

If you are a L.L.Bean employee, we are offering 10% off your purchase at any and all vendors for this Friday August 9th! 
 

Just show the vendor your company issued ID and you will receive 10% of any purchase (excludes The Home Store and 1912 Café) with all our vendors.

 

Hope to see you at the market!!