Three years ago I found out that my little town would be getting its very own farmers market, and I wasted no time introducing myself to the market manager and offering to help. I am a huge fan of farmers markets and was beyond thrilled that I would have one virtually in my own backyard. And I knew that I wanted to be part of the growing and nurturing of this market in a significant way.
I am so proud to say that I am on the core committee of the Irvington Farmers Market as we are about to launch our 3rdseason. One of the jobs I’m most excited about is (drumroll……) the posting of a new recipe each week, showcasing a seasonal ingredient. I’ve challenged myself with trying to steer clear of the more obvious choices (is there anyone who doesn’t have a decent recipe for zucchini bread, bruschetta or butternut squash soup?)**, in favor of items that you might not be so familiar with. This applies to me too – I hope to learn about some new fruits, vegetables, herbs and more.
I always welcome your comments and suggestions – and never more than with this new feature. Is there something you’ve seen at your local market that has looked good but perhaps been a little intimidating? Do you have a great recipe that features cherries, wild mushrooms or fresh scallops? Please share your thoughts, suggestions and questions!
Let’s get started!
I love galettes – free form tarts that don’t require the fussing or precision of a traditional pie. In fact the more “rustic” looking the better! This dough is easy to work with, tender and flaky. That said, you can use a pre-rolled pie crust too, with great results.
adapted from Bon Appetit
1 ¼ c. (5 ¾ oz.) flour
1 T. sugar
¼ t. salt
7 T. unsalted butter, cut into small cubes and chilled
2 T. (or more) ice water
1 lb. rhubarb, trimmed and cut into 2” long, ¼” thick pieces
¼ c. (50 g.) + 3 T. sugar, divided
2 T. unsalted butter, cut into small cubes
1 egg yolk, beaten to blend
Combine flour, sugar and salt in a medium bowl. Using your fingers or a pastry blender cut in the butter till coarse crumbs are formed. Add 2 T. ice water and stir until dough comes together – add ice water a little at a time if dough seems too dry. Gather dough into a ball, flatten into a disc and wrap in plastic. Chill for 2 hours or overnight (let dough come to room temperature for 10 minutes before rolling).
Pre-heat oven to 350. Line a baking sheet with parchment paper.
Combine rhubarb and ¼ c. sugar in a medium bowl and let sit for 30 minutes. Roll dough between 2 pieces of parchment paper into a 12” round. Transfer to baking sheet. Starting in the center, arrange rhubarb pieces in concentric circles, slightly overlapping. Leave a 1” border around the edge. Fold the edge up over the outer edge of the rhubarb, folding and pleating to seal. Sprinkle 2 T. sugar over rhubarb and top with butter cubes. Brush the dough edge with the egg and sprinkle with 1 T. sugar.
Bake for 1 hour – cool on a rack for 30 minutes. Serve warm or at room temperature, with lightly sweetened whipped cream or crème fraiche.
This delicious recipe brought to you by Sheri Silver
** You don’t? Let me know, I’ll send you one!