Will we have two sunny Sundays in a row? Only time will tell.

This Sunday is Father’s Day and Customer Appreciation Day at the market. We’ll be handing out chocolate covered strawberries from 10am-12pm. Thanks for all your support.

The Hillsdale Community Foundation begins its book collection next Sunday, June 27th. The book sale will be held on July 25th in conjunction with the HBPA Pancake Breakfast. Details and contact information is at the end of the newsletter if you wish to donate or volunteer.

Speaking of volunteers, the market couldn’t hold events like this Sunday’s Chocolate Strawberry event without our great volunteers. We are always looking for people who want to help. Stop by the information booth and talk to me or Leah Rutz, assistant manager to learn more.

See you Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

You’ll find plenty of June berries (Hood, Shuksan and Totem) this week along with early raspberries and greenhouse grown blackberries. Cherries are still iffy. There are some being sold in markets now but not enough to get to every market. Keep checking the website or the Twitter feed for updates.

Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful. It seems like it took forever but sugar snap peas, shelling peas and snow peas will be plentiful. Green beans, cabbage, and zucchini should be available as well.

Pine Mountain Ranch has several new items this week. Along with the bison, beef, elk and yak, they will be bringing fresh chicken, heritage turkey and goose. A limited supply of heritage pig is available this week and as is their ever popular buffalo/boar sausage. Once gone, the sausage won’t be available again until the fall.

Check the availability list for the complete list of who’s coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

IN
Ancient Heritage Dairy
Petal Heads
Vanveen Bulb

OUT
Ayers Creek Farm (back July 4)
Bigfoot Bread (back next week)
Blossom Vinegars (back next week)
Flamingo Ridge (starting June 27)
Full of Life Farm (back July 11)
Kookoolan Farms (back June 27)

Cooking Ideas – Raspberry Fool

Here is a recipe from Baker & Spice baker-owner Julie Richardson and chef Cory Schreiber and their cookbook Rustic Fruit Desserts. The book is filled with great seasonal fruit recipes. Raspberries started coming to the market last week. You can find marscapone at Jacobs Creamery. Enjoy!

Raspberry Fool – Julie Richardson & Cory Schreiber (posted on Culinate.com)


Introduction
This recipe calls for mascarpone, which is a triple-cream cheese (although some swear it is not a cheese at all, just cream with a culture added to create a dairy product that resembles crème fraîche). Many people think of mascarpone only as an ingredient in the Italian dessert tiramisu, but it is great for any creamy dessert, as it is slightly sweet and very smooth. Mascarpone is available in the dairy aisle of most well-stocked grocery stores or at specialty cheese shops. Buy the creamiest version available. Fresh raspberries are a must for this recipe.

Ingredients

1 dry quart (4 cups) raspberries
½ cup plus 3 Tbsp. (3½ oz. plus 1¼ oz.) granulated sugar
~ Pinch of fine sea salt
¼ cup raspberry or orange liqueur, or 2 Tbsp. pure vanilla extract
1 cup (9 oz.) cold mascarpone
2 cups cold heavy cream
½ tsp. ground cinnamon

Steps

Mix 3½ cups of the raspberries, ½ cup of the sugar, the salt, and the liqueur together in a bowl. Use a pastry blender or a fork to mash the berries. Let sit for 20 minutes to draw out some of the juices. Strain half of the berries back into the bowl through a fine-mesh sieve and discard the seeds.

Place a mixing bowl or the bowl of a stand mixer into the freezer for 5 minutes, then put the mascarpone, cream, cinnamon, and the 3 tablespoons sugar in the bowl and mix on low speed using a handheld mixer with beaters or a stand mixer with the whisk attachment. Once the mixture has come together, gradually increase the speed to high and whip just until soft peaks form.
Fold in the raspberry mixture just until combined. Do not worry about incorporating it completely; a few streaks of cream are just fine. Distribute the fool between 8 serving cups and chill for 30 minutes. Garnish with the remaining ½ cup raspberries just before serving.

Notes
This fool is best served the day it is made. Covered with plastic wrap and stored in the refrigerator, any leftovers will keep for an additional day, but the fool with not look as pretty.

Printable version can be found here (link).