I apologize for the delay in getting out Linda’s nice doc. version of the newsletter, which includes photos from our bakeoffs, and the Master Gardeners’ schedule of classes and their appearances at the markets. Thank you, Linda!
See you at the markets!
Here is the Farners Market newsletter for July 30 thru Aug 5.
Great Recipes, Fun Events
Pass It On.
Amador Farmers Market
FRESH TO YOUR HOME
July 30 – August 5 2011 Number 11
Amador Farmers Market
Weekly Local Markets
at Busi Municipal Parking Lot Hwy 49
May 22- Oct. Sundays. 10:am to 1pm.
Sutter Creek at Eureka Street Parking Lot
June 11 – Oct. Saturdays. 8am to 11am.
Pine Grove at
Pine Grove Community Park
June 15 – Oct Wednesdays. 3pm to 6pm
Plymouth at McGee Park – Main Street Plymouth
Aug 4 – Sept 29. Thursdays. 4pm to 7pm
Master Food Preserver
will be on hand to answer your questions and provide information about garden pests and classes on Saturday August 6 in Sutter Creek and Sunday August 7 in Jackson .
See You There.
PEACHES SHINE AT BAKEOFFS
The market had its second monthly bakeoff this past week, with the Peach Bakeoffs in Sutter Creek and Pine Grove. Both markets had a great showing of entries, with contestants really doing themselves proud.
Assistant market manager Vicki Bray, also of Vintage Lace, recounts her experience as a bakeoff contestant:
“So here it is late Friday evening and I’m baking pie shells and cooking custard, all for the bake off for tomorrow, Saturday the 23rd. What bake off you say? It’s the Peach Bake Off for the Farmers’ Market in Sutter Creek. Well, needless to say I am like most people who enter a bake off contest – I’m looking to create a winner. Unfortunately, this past Saturday did not do it for me – there were lots of great entries and I did my best, but couldn’t pull it out of the hat as they say. Yes, it is a good recipe and I am willing to share it here with you, so I hope you enjoy! Oh! One last thing, of course I will try entering another bake off in the near future and who knows I might be the next winner.”
The winners for the Sutter Creek Bakeoff were chosen by Steve Muni of Hometown Kitchen on Hometown Radio (KVGC at 1340 AM); his friend and new transplant to this area, Amanda Martin, former Assistant Attorney General of Maryland; and Tim Murphy, mayor of Sutter Creek. Winning third place, with a Peach Coffee Cake, was Linda Meadows of the Creeky Cupboard in Sutter Creek. In second place, with a Peach Galette, was Mary Kuntz. And in first place, with a classic Peach Pie, was Jan Hewitt.
The judges for the Pine Grove bakeoff, Chesney Grant of the Blue Moon Cafe and Stacey Munnerlyn of Munnerlyn’s Ice Creamery, also enjoyed a full table of beautiful and tasty entries. Stacey especially seemed to enjoy her first appearance as a bakeoff judge, a duty which is usually spoken for by her husband Stewart. The judges determined the winners to be: in third place, with a Peaches-and-Cream Pie, was Sara Peterson; in second place, with a Peaches-and-Cream Cheesecake, was Frannie Weinrob; and in first place, with a Rustic Almond and Peach Cake with Crème Fraiche, was Lynda Burman. Lynda, having competed several times before with second-place finishes, was delighted to come out on top this time.
The winners of each month’s bakeoffs will compete in the Bakeoff Finals in October. To enter a bakeoff, please call the market manager at 419-2503, or sign up at the Pine Grove or Sutter Creek markets. August’s featured fruit will be plums.
On Saturday, July 30, in Sutter Creek we celebrate our fragrant garden friends, Herbs. Talk to knowledgeable growers of culinary and medicinal herbs about their growing needs, the proper handling of them for preservation, and their many uses. There’s always more to learn about these useful and delicious allies, so take advantage of the opportunity!
The Sutter Creek market is open Saturdays from 8 am to 11 am on Eureka Street .
The Friends of the Library will be at the Pine Grove market on Wednesday, August 3, selling some great books for your summer reading pleasure. Pick up some inexpensive but valuable entertainment, and help the library at the same time!
Don’t forget the Plymouth Community Market opens next week, on Thursdays throughout August and September. The market runs 4-7 pm in McGee Park on Main Street , and features light dinners from local restaurants, and wine tasting from local wineries, along with your favorite farmers’ market produce and products and wonderful live music.
Proceeds from the market benefit the Plymouth Elementary School, thanks to the hard work and generous sponsorship of the Plymouth Foothills Rotary Club.
Wednesday, August 10 in Pine Grove: Summer Pruning Class with the Master Gardeners
MUSIC AT THE MARKETS
CORRECTION: At Wednesday’s market in Pine Grove on July 27, Slade Rivers made their debut appearance playing for us. Everyone enjoyed their country-flavored tunes. We next see them on Sunday, August 7 in Jackson .
Saturday, July 30 in Sutter Creek: Meghan O’Keefe
Sunday, July 31 in Jackson : Ben Henry
Wednesday, August 3 in Pine Grove: Harry Jordan
Thursday, August 4 in Plymouth : Herb Boxhorn
Here is Vicki’s peach recipe:
Peach Custard Pie
· FOR THE PIE CRUST:
· Use your favorite pie crust for a one crust pie. Bake and cool!
· FOR THE CUSTARD:
· 1-½ cup Milk, 2% Or Higher
· ⅓ cups Sugar
· 3 Tablespoons Cornstarch
· 1 whole Egg
· 1 teaspoon Vanilla Extract
· 1 Tablespoon Butter
· FOR THE PEACHES:
· 4 cups Fresh Sliced Peaches
· ¼ cups Sugar
· ½ teaspoons Cinnamon
· 1 Tablespoon Butter
· 2 Tablespoons Cornstarch
· 3 Tablespoons Water
· FOR THE WHIPPED CREAM:
· ½ teaspoons Powdered Gelatin
· 1-½ teaspoon Cool Water
· 1 cup Heavy Whipping Cream, Cold
· 3 Tablespoons Powdered Sugar
1 teaspoon Vanilla
For the custard, in a saucepan whisk together the milk, sugar, cornstarch, and egg until well mixed. Cook this mixture over medium heat, whisking constantly, until it comes to a boil and thickens.
Remove from the heat and add the vanilla and butter. Pour the custard through a strainer then pour the custard into the cooled pie crust.
Place some plastic wrap directly on the custard while it is hot and refrigerate until completely chilled, at least three hours.
For the peaches, in a large bowl mix the peaches with the sugar and cinnamon. Let stand for ten minutes.
In a large skillet melt the butter over medium heat. Pour the peaches into the melted butter and cook, stirring constantly, until the peaches are soft. In a small bowl combine the cornstarch and water. Bring the peach mixture to a boil and add the cornstarch. Cook until thickened. Turn off the heat and allow to cool for ten minutes.
Using a slotted spoon to drain off any excess juices, (the cornstarch should make it thicken enough not to have to worry about this) top the custard layer with the peaches. Chill the pie for one hour.
For the whipped cream, mix the powdered gelatin with the water. Let stand ten minutes, then melt in the microwave for ten seconds. Let cool for five minutes.
In the bowl of a stand mixer add the cream, powdered sugar, and vanilla. Whip on medium-high speed until it starts to thicken.
Slowly pour in the gelatin and whip until the cream forms medium peaks.
Spread the whipped cream on the pie or using a pastry bag pipe the cream on top and then chill for at least one hour. Enjoy!
Halligan’s Squash Stew
Thank you Lois Moline. Jackson Farmers Market Regular
Halligan’s Squash Stew (Mike Halligan was a resident of Murphys, Ca. He got the recipe from an old Italian who used it at his restaurant in that area in the ’30’s or ’40’s.)
2 Tbs. olive oil
3 cloves garlic, minced fine
3 green onions, sliced
2 med.-sized tomatoes*, peeled and sliced 1/4” thick
2 Tbs. dried, minced onions
6-8 mushrooms, sliced (or 1 small can of stems and pieces, drained)
1-2 lbs. squash* (patty pan, crook neck or zucchini or a combination)
1 Tbs. dried basil (or 6-8 fresh leaves, chopped coarsely)
Uncooked mostaccioli ( how much ever will fit into the juices)
Salt and ground black pepper to taste
Grated Parmesan cheese
Heat large frying pan over med. heat. When hot, add olive oil and allow oil to heat. Add garlic and chopped green onions and allow to soften, but not brown.
Place tomato slices over the garlic and onions. Sprinkle the minced onions over the top. Add the mushroom slices and cover to cook about 5 minutes until tomatoes are softened and are starting to give off their juice.
Separate the slices of squash and lay them on top of the tomatoes and mushrooms. Sprinkle the basil over them. Cover and cook for 10-15 min. until they have also added their liquid to the bottom of the pan.
Add the uncooked pasta to the bottom of the pan by lifting the squash mixture to the side and putting a few pieces of pasta into the juices, covering these up and moving to another spot.** Cover and cook
12-14 min. until the pasta is done. Add the salt and pepper to taste here.
(Remember that the cheese is salty, so don’t over do it.) Sprinkle with grated Parmesan cheese before serving.
* You can use more tomato or more squash, whatever you prefer.
** If there is not enough liquid, you can add a little water or chicken broth.
To turn the leftovers into Minestrone soup…
Add 1 can low-sodium chicken broth, 1/2-1 c. each drained garbanzo and red kidney beans, a handful of defrosted chopped spinach, 1 – 2 tsp. chicken soup base (optional).
Bring to a boil and allow to simmer
Master Food Preservers 2010 Public Class Schedule.
University of California Cooperative Extension in El Dorado County .
The University of California Cooperative Extension, El Dorado County , Master Food Preservers are having public classes that are free to attend. The classes teach the art and science of safely preserving food. They are held on both Tuesdays and Saturdays. 10am to Noon. You can go on Tuesday or Saturday or both. No charge for the educational experience.
Classes for August, September and October
2 Pickles, Relishes & Sauerkraut 6 Tomatoes, Basic & Fancy
9 Tomatoes, Basic & Fancy 13 Pressure Canning
16 Pressure Canning 20 Low Sugar
23 Dehydrating & Freezing 27 Cheese Making
30 Low Sugar
6 Cheese Making 10 Meat Preserving
13 Meat Preserving 17 Vinegars, Condiments &
20 Vinegars, Condiments & Chutneys 24 Conserves, Butters &
27 Conserves, Butters & Marmalade
4 Apples, Pears & More
11 Cranberries, Pumpkin & Turkey
25 Persimmons, Kiwi & Nuts
Clip this coupon and enjoy the Farmers Market. Good for one dollar off purchase at the Amador Farmers Market on Sunday July 30, 2011 though Friday August 5, 2011 at Jackson , Sutter Creek and Pine Grove only.
Take this with you to the Amador Farmers Market.
See You At The Market
Peach Bakeoff Entries
Sutter Creek Pine Grove
Judges Tim, Steve and Amanda deliberating.
Chesney and Stacey Judging the Peach Bake Off.
Bakeoff Winner Fran Weinrob, Sara Peters, and Lynda Burman. Congratulations.
Winner Jan Hewitt, Judges Amanda Martin, Steve Muni, and Winner Mary Kuntz.