Thank You Blake's Mother: Peach Curd Tart

So ever since I laid eyed on those stunning rosemary shortbread tart shells from Blake's Mother's Cookies they have been burning a hole in my imagination. What to do, oh the possibilities!

It's peach season, and I love the combo of peaches and rosemary. This was the recipe that made me fall in love with the flavor combo, a cocktail, of course, bourbon of course, Peach and Rosemary Cocktail, sinful! 

I love curds, but most of use think of only citrus curds. Well, peaches make a beautiful curd as well! Here's the recipe I used for my peach curd - it is yummy! Let your peaches get super sweet and ripe to really highlight the flavor. 

The rest of this recipe is simply concocted from what was easy and using ingredients I had on hand. I filled the tart shell with one batch of the peach curd. Beautiful. Then, since I had some creme fraiche on hand I whipped together about a half cup of creme fraiche with a tablespoon of honey. I put that mixture into a piping bag and spiraled it onto the top of the cured, then used a skewer to marble the creme fraiche into the curd. 

The tart shell comes with a glaze, basically red current jam - sweet, slightly tart flavor. I diced one peach and mixed the cubes with about 2 tablespoons of the glaze and allowed it to sit for about an hour. As the peach cubes macerate in the glaze you'll see them start to give off their juice - it's a process called osmosis, not that its important, or that you need to know, that's just what its called - random facts! Just before serving, drain the juice from the cubes and scatter them onto the top of the marbled curd. For how easy this is, it looks darn impressive, and tastes even better!

Jammin' It with Cherry Tomatoes!
7 pounds sounds like a lot of tomatoes, but it's not as intimidating now. 

7 pounds sounds like a lot of tomatoes, but it's not as intimidating now. 

Bob from Down to Earth Harvest got the jump on tomatoes at the market this season, in a big way. Buckets and buckets of them, especially cherry tomatoes. Saturday he convinced me that I couldn't go home without a 7 pound box of sungolds - my favorite, super sweet - I was weak, my defenses were down. I couldn't refuse the opportunity to make a batch of one of my absolute favorite jams - Smokey Sungold Tomato Jam from Marissa MeClellan's Food 'n Jars.  

Marissa uses big size yellow tom's for her jam. I love the sungolds. The first step in the recipe is  to slice the tomatoes. Seriously, 7 pounds of sungold tomatoes, the size of my thumb, sliced? Looking for the easy button here - there aren't enuf hours in the day to slice 7 pounds of sungolds. At the same time, I didn't want to leave them whole and risk the skin of the tomato creating an unpleasant texture to the jam. Solution: food processor! I was nervous it wouldn't be able to handle slicing them and would end up mushing them, and I was ok with that, the alternative was slicing by hand, and that was not going to happen. But it did a great job! Lookie here:

The rest of the ingredients are easy to come by. The recipe calls for hot pepper flakes. I've gotten hooked on Aleppo pepper flakes - a distinctly different flavor, somewhat fruity hot. There's another pepper in the recipe, smoked paprika, made from pimento smoked over an oak fire and then ground to a powder - - - don't worry, you can purchase ready to use. I love this stuff! It gives a lovely smokey flavor.  

For the recipe, please visit the Food 'n Jars website. Marissa used big yellow tomatoes for her batch of jam, good, but not as sweet as the sungolds! 

The result - jars of Sungold GOLD - tomato-y, smokey, a smitch spicy, sweet! This jam is incredible on so many things: burgers, eggs, cheese, chicken and more!

Cherry Tomatoes - small but mighty!

Our farmers are starting to bring cherry tomatoes to market, in buckets! Down to Earth Harvest has had an impressive tomato haul this season. All shapes and sizes and colors, each with their own quirky name and flavor profile. My favorite - sungold - sweet!  And while these little dudes are tasty in salads, don't underestimate their cooking potential. 

Talk about a simple dinner for the family - blistered tomatoes, Aunt Mamile's Cavatelli and Day Spring Farm sheep's milk crotin.


  • one quart cherry tomatoes
  • onion, about 1/2 cup chopped
  • olive oil
  • 1/2 cup white wine
  • 1 pund cavatelli
  • cheese, one cup grated - I used Day Spring Farm crotin
  • basil leaves - a handful
  • if you like a little spice I suggest a healthy sprinkling of Aleppo pepper

In a large stainless steel pan, heat about 2 tablespoons olive oil. Add the onions and tomatoes, and over medium high heat saute till the tomatoes start to blister. Keep cooking, allowing the tomatoes to release their juices. Start mashing the tomatoes with the back of a spoon to break them up (wear an apron!). Cook them until they look like they need some liquid - add the wine and allow to cook off.Season with salt and peppers (black and Aleppo). 

While your tomatoes are cooking you can cook your pasta. I am login this cavatelli pasta from Aunt Mamie's - it does a great job holding onto the sauce. Cook to al dente, drain and put into a serving dish. Toss with about a tablespoon of olive oil and the grated cheese, stirring while the cheese melts into the pasta. Add the blistered tomatoes. Stir in the basil. Serve. Enjoy the compliments!

Tomorrow - Smokey Sungold Tomato Jam. This stuff rocks!

Guest Blogger: AnnMarie Cantrell from Cucina Verde

Everyone knows Annmarie Cantrell from Cucina Verde. If you don't, you will soon. She is at the Eagelview Farmers Market every other week, but will also be making guest appearances at the Malvern and Downingtown Farmers Markets this summer. If you have not tried her krauts, kimchi, Moroccan carrots and more, you simply don't know what you are missing.

In addition to Annmarie making the great fermented products she sells at our farmers markets, she is also a a great cook! Last week she posted a fantastic seasonal recipe on her blog that she agreed to share with The Market Beet. The recipe, Quinoa Spinach and Herbs Salad, looks delicious and ever so healthy. And while spinach is not that readily available at the market these days (it doesn't like the heat), you can substitute any green.

Visit the Cucina Verde blog to get her recipe, and please leave a note to say we sent you! 

Thanks ever so much Annmarie for sharing your talent with The Market Beet.

Sheet Pan Dinner: Summer.July.2017

So we've played with sheet pan dinners before - quick and easy meals to throw together for the family. I had a drawer full of gorgeous produce in the fridge that needed to be processed and decided to pull it all together on a sheet pan.

There's really no recipe - you can just use what you have on hand. For my sheet pan concoction I used taters from B&H organic Produce, Quick tater tip: I use Veggie Scrub (see photo below) to make quick work of cleaning the taters. This little thing is genius. You can make your own using netting from old onion bags, but if you see the real deal in a kitchen shop I suggest making the purchase.

Also on my sheet pan: one green pepper sliced into strips, a small bunch of broccoli and a small head of cauliflower in bite sized pieces, and a yellow squash cut into about 1 inch pieces. Drizzle the whole shabam with olive oil and a sprinkling of salt. Pop it into a hot oven, 400 degrees, until veggies are roasted to your liking.

Lindenhof Farm had a new product last week - smoked chorizo. I tool the chorizo out of the casing (personal preference) and roasted them on a small sheet pan while my veggies were roasting, Toward the end of the cooking time, I poured one bottle of Bottled Thyme's Romesco Sauce in a casserole and popped that in the oven to warm. When all is done - combine! This was:

  • so easy
  • so flavorful
  • so healthy
  • so impressive
  • such a great way to use your fresh farmers market produce

As a side, I rescued more veggies from aging in my fridge drawer, this time for a quick salad: a kohlrabi, one small fennel bulb, 4 pickling cucumbers (love them fresh) including 2 of the yellow varieties, a handful of cherry heirloom tomatoes and, not pictured, a jalapeno. After some quick slicing and slivering, a dressing with EVOO and sorghum vinegar, and a sprinkling of salt and pepper it was ready for the table. Be creative - play with your food!