Friday, September 1, 2006
Tasty treats at Farmers Market
"Hurry up, it's after eight o'clock," I call to my husband. "Forget the toast, we'll get one of those delicious goodies at the Farmers Market to have later in the morning with a second cup of coffee when we get back home."
It is Saturday morning and we head down to the parking area next to Kimball's Ice Cream Stand on Bedford Road, where the Carlisle Farmers Market is located Saturday mornings from 8 a.m. until noon, July through October. We park our car in the Kimball's parking lot and head over to the market.
What will it be this week — Annette Lee's seasonal fruit bars, Beverly Humm's bran muffins or blueberry scones? I decide to munch on one of Gale Constable's delicious road cookies while I survey the numerous food and vegetable stands whose produce has grown in quantity and variety as the harvest season hits its peak. I count seven vendors who offer home-baked goods for sale — Jessica Haynes, Gayle Constable,
Annette Lee, Suzanne Burak Lowe, Bev Burak, Cameron Anderson and Bev Humm.
Over the past month I have savored a number of these tasty items, sometimes right there as I stroll through the market looking for fresh produce. On Saturday at the market I ran into Janet Churchill, a colleague of mine from the Mosquito. "Have you had that young woman's quiche?" she asks, pointing to Jessica Haynes at the stand she shares with her father Clovis Haynes. "I buy one every week and they are so delicious. If you don't get there close to eight, they'll be gone," she adds. As I continue down the line of vendors, I watch Joanne Willens lean over from her stand to ask Bev Humm, "Where are those bran muffins of yours that I like so much?" Humm hadn't baked bran muffins this past weekend, but instead has blueberry and oatmeal scones, zucchini bread, and an Italian plum torte for sale.
Friday night and very early Saturday morning, often around 5:30 a.m., are the busiest times of the week for these folks who offer baked goods at the Farmers Market. "People want something to eat while they are at the market," says Humm. "We've had a lot of bikers lately, and they want a quick breakfast." Humm bakes some of her goods the night before, while others she takes out of the oven at 7:30 a.m., just as she is about to head out the door.
Cameron Anderson, a Concord-Carlisle High School sophomore, has a similar schedule for making his macaroons and chocolate chip cookies. "It's on late Friday night or early Saturday morning," he tells me. Besides his baked goods, Anderson sells fresh eggs, supplied by a flock of chickens that he tends at his home on Maple Street. "I like selling things at the Farmers Market. It gives me something to do during the summer," he explains.
As I'm about to head for home, I decide on Jessica Haynes's raspberry squares to go with that second cup of coffee we'll have later in the morning. Many of the fruits that Haynes uses in her baked goods come from her family's garden on Acton Street. And I have to admit those raspberry squares were great.
The following recipes, supplied by the cooks themselves, are for several of the baked goods that are for sale at the Farmers Market.
© 2006 The Carlisle Mosquito