I’m very fortunate to live less than a mile from Soulard Farmer’s Market (www.soulardmarket.com – still trying to learn how to make links actually work) and was up early and at the market. Soulard has been in operation in one shape or another since 1779 – yes, the first two numbers are 1 and 7. The market is a great place for people watching and has a blend of the modern, fancy farmer’s markets (gourmet cheese, organic produce) as well as providing an option for low-cost produce, with many stands accepting food stamps. Everyone I have ever taken to the market has loved it and I have so many fond memories that I’m sure will be shared at another time. Below are some photos from the market on Saturday.
Yesterday, I went to a friend’s house for an amazing meal and I brought dessert. I went to the market with the intention of buying what looked good and planned to create a dessert from that. I spotted a juicy pint of blackberries at one of my favorite vendors – a small farm in Southern IL that always has an interesting a terrific selection of locally grown produce, herbs, and flowers. I must be channeling my friend in Maryland – check out two of her latest blackberry related posts at http://chesapeakejournal.wordpress.com/. Once I had the blackberries, I was on a hunt to figure out the rest of the dish.
This was the result:
And, it was a super fast to pull together, plus I needed something that traveled well. Kathie and her daughter both said it was good. Here is how it came together.
I started with puff pastry, with an egg wash and a touch of sprinkled sugar. I then cut it into squares and baked in muffin tins. Next time, I would roll it out a little more.
It baked for about 15-17 minutes, until it was golden brown. Next time, I’d go for closer to 20 minutes.
Then I filled the little cups with some lemon curd and topped with a blackberries, raspberries, and kiwi. I then I brushed it with a bit melted apricot jam. The jam really helped hold the fruit together plus make it look prettier. We served it with vanilla ice cream.
I love cooking with inspiration from farmer’s markets.