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Newton at the Farmers' Market: Strawberry Jam and Blueberries

Ever come away from the farmers' market with a bunch of ingredients, but no recipe? Our bi-weekly feature can help you out.

During its run, I am spotlighting various merchants at the Tuesday . I will be using their ingredients to create and share some recipes that you can make at home.

Merchant: Stoneymeadow Farm, Dracut

What they sell: Soaps (lavender, goatmilk, tea tree/sweet orange, rosemary, grapefruit pumice, almond/goat milk/oatmeal, 5 mint/green tea); laundry soap; herbal vinegars; dog shampoo; jams and jellies (strawberry, plum, crab apple, blueberry, sugar-free blueberry, pear, white grape, hot blueberry jalapeno); hand salve; lip balm; essential oils (lavender and peppermint).

Coming soon: Raspberry jam; sugar-free raspberry jam; peach jam.

What they say: “Everything we sell was raised on our farm. It’s organic, good simple stuff. I like the Newton market because it’s so lively; there’s not as much activity at other markets.” – Tom Murphy, owner

 

Merchant: Nourse Farms, Westborough (Note: Nourse is celebrating 275 continuous years in business. According to their website, they are the 10th oldest family business in the US and the 70th oldest in the world)

What they sell: Pies (strawberry/rhubarb, chocolate-bottom raspberry, peach, raspberry); Jams (strawberry/raspberry, raspberry, strawberry/rhubarb, hot pepper); heirloom tomatoes; blueberries; eggplant; squash; corn; potatoes; cucumbers; peppers; beans.

Coming soon: blackberries; raspberries; more varieties of heirloom tomatoes; beets.

What they say: “I love everything about the Newton Farmers’ Market! Everyone here is so passionate about food. If I share a recipe, everyone says, “Oooo! I’m going to go home and make that!” – Evan Sooy, employee

 

Oatmeal Raspberry Bars

These are very gooey, so you might want to refrigerate them before serving. They taste great alone or with vanilla ice cream on top.

 Ingredients

 Filling

  • 3 ½ cups raspberries, picked and rinsed as needed (I got mine from Wally’s Farm)
  • 2 tablespoons strawberry or raspberry jam (I used Stoneymeadow Farm’s)
  • 1 ½ cups sugar
  • 2 tablespoons cornstarch
  • 1/3 cup old-fashioned oats
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon

 Cookie layer

  • 1 cup (2 sticks) butter, room temperature but not melted
  • 1 cup light brown sugar, firmly packed
  • 1 ½ cups old-fashioned oats
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda

 Directions

  1. Combine all of the filling ingredients in a large saucepan and bring to a boil over medium-high heat, stirring frequently. Make sure all sugar is well dissolved.
  2. Remove from heat and allow to cool until just barely warm.
  3. Preheat oven to 350°
  4. In bowl of mixer, cream butter with brown sugar.
  5. Add other cookie layer ingredients and mix thoroughly, scraping down bowl as needed.
  6. Press about 2/3 of cookie layer mixture into one of the following:
    a. Greased 9 x 13 pan (will produce thinner, crispier bottom layer)
    b. Greased 8 x 11 pan (will produce thicker, chewier bottom layer)
  7. If using “b” from above, bake in preheated oven for 10 minutes; otherwise, go to step 8.
  8. Spread filling mixture over top, making sure that any whole raspberries are spread evenly throughout.
  9. Crumble remaining cookie layer mixture over top, distributing as evenly as possible but NOT pressing down.
  10. Bake for 40 minutes or until topping is golden and filling is bubbling near center.
  11. Allow to cool fully before cutting.

 

Blueberry Yogurt Streusel Cake

 This is adapted from a recipe by Ina Garten, the Barefoot Contessa. I make 1 ½ times the streusel topping because that is my favorite part!

 Ingredients

 Streusel:

  • 3/8 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ sticks unsalted butter, melted
  • 2 cups all purpose flour

 

Cake

  • ¾ stick (6 tablespoons) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons vanilla extract (NOT flavoring)
  • ½ teaspoon grated lemon zest
  • 2/3 cup vanilla yogurt (non- or low-fat is fine)
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup fresh blueberries (I used Nourse Farm’s)

 

Directions

  1. Preheat oven to 350 degrees and spray or butter an 8-inch square baking pan.
  2. For streusel: combine sugars, cinnamon and nutmeg in a bowl.
  3. Stir in melted butter and mix well, then add flour and mix again. Set aside.
  4. For cake: Cream butter and sugar in mixer on high speed until fluffy and light (about 3 minutes).
  5. Reduce speed to low. One at a time, add eggs then vanilla, lemon zest and yogurt.
  6. In a separate bowl, sift together flour, baking powder, baking soda and salt.
  7. With mixer on low, add flour mixture to wet mixture until just combined.
  8. Scrape down sides of bowl and, using a rubber spatula, fold in blueberries.
  9. Again using spatula, spoon batter into prepared pan and spread evenly.
  10. With your hand, crumble topping over batter as evenly as possible
  11. Bake for 40 – 50 minutes or until a cake tester comes out clean.
  12. Cool completely in pan, then cut into squares and serve.

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