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living a well tended life... at any age

to market………….

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!

rhubarb galette

Let’s get started!

for baking tips and tricks – go here
hate rolling out dough? me too? go here for some helpful hints

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.

rhubarb galette

rhubarb galette

rhubarb galette

Rhubarb Galette
adapted from Bon Appetit

Crust
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

Filling
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

Crust:
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).

Filling:
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.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2011/05/21/to-market/

** You don’t? Let me know, I’ll send you one!

2 Comments

  1. Sara on June 1, 2012 at 12:43 pm

    I am pinning this! I <3 Rhubarb

    • sherisilver on June 1, 2012 at 8:19 pm

      Same.

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