Featured Vendor
Bistro Blends
Las Vegas NV
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Watermelon
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DIRTY DOZEN
1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Cherries
10. Kale/Collard Greens
11. Potatoes
12. Grapes (Imported)
CLEAN 15
Lowest in Pesticides
1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe
12. Watermelon
13. Grapefruit
14. Sweet Potato
15. Honeydew Melon |
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 from
fresh52 farmers & artisan market |
In honor of the 4th of July weekend, we are celebrating our food independence at the market. Being able to buy local, support our local farmers, know where our food comes from, and have great nutrition choices are the benefits of shopping at the fresh52 farmers & artisan market.
Having access to the freshest food adds a lot of value to our lives. Meeting up with new friends, old friends, and learning more about our varied community is definitely an added bonus of being at the market.
We are so grateful that you all continue to support the market!
Thank you!
9480 S. Eastern Ave.
Las Vegas, NV 89123
This Weeks Live Entertainment is
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Share Your Best Recipes 
Submit Your Best Summer Squash Recipes
Please submit your recipe to info@fresh52.com. The 3 best recipes will be chosen and posted on both our web site and our newsletter for all to enjoy.
All entries must be received no later then July 15, 2010. Please submit them with your first and last name, phone number, email address and of course all ingredients and directions. Please feel free to submit as many as you like. Thank you & Good Luck. |
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4th of July Holiday Recipe
Warm Cornmeal Shortcake with Farm Stand Berries
Serves 8
Traditional biscuit-based shortcake tastes best when the biscuits are hot from the oven, making it a last-minute dessert. With this golden cornmeal loaf, you can bake the cake hours ahead, then slice
and toast it just before serving. With cool, juicy berries spooned over it and a dollop of soft-whipped cream, the cake may well become your go-to summer dessert.
Ingredients
Cornmeal Cake
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for preparing the pan
1 1/2 cups sifted unbleached all-purpose flour, plus more for preparing the pan
2 teaspoons baking powder
1 teaspoon baking soda
2/3 cup yellow cornmeal
1/2 cup fine semolina
1/2 teaspoon kosher or sea salt
2/3 cup sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract
1 cup buttermilk
3 pints mixed juicy berries (such as boysenberries, strawberries, and raspberries)
1/4 cup plus 1 tablespoon sugar
1 tablespoon plus 1 teaspoon brandy, or to taste
1 cup heavy cream
1/4 teaspoon vanilla extract
To make the cake, preheat the oven to 375°F. Lightly grease a 9 by 5 by 3-inch loaf pan with butter. Coat the bottom and sides with flour and shake out the excess.
Sift together the flour, baking powder, and baking soda into a medium bowl. Whisk in the cornmeal, semolina, and salt until well blended.
In the bowl of a stand mixer fitted with the paddle, or in a large bowl with a handheld mixer, beat the butter on medium speed until smooth. Add the sugar gradually, beating constantly until the mixture is pale and light and scraping down the sides of the bowl once or twice. Beat in the eggs, one at a time, beating well after each addition, then beat in the almond extract.
On low speed, add half of the dry ingredients and beat just until blended. Add the buttermilk and beat just until blended, then add the remaining dry ingredients and beat just until blended. Transfer the batter to the prepared pan.
Bake until the cake is firm to the touch and beginning to pull away from the sides of the pan, 45 to 50 minutes. A cake tester inserted in the middle should come out clean. Cool the cake in the pan on a rack for 15 minutes, then invert onto a rack. Invert again so the top is up and finish cooling on the rack.
In a bowl, combine the berries, 1/4 cup of the sugar, and the brandy. Stir gently with a rubber spatula. Let macerate at room temperature for 1 hour to dissolve the sugar and draw out the fruit juices, stirring occasionally.
In a bowl, whisk together the cream, the remaining 1 tablespoon sugar, and the vanilla until soft peaks form. Cover and refrigerate until serving.
Preheat the oven to 375°F. Cut the ends off the cake, then cut the cake into 8 equal slices. Arrange the slices in a single layer on a baking sheet and toast in the oven until hot throughout and slightly crusty, about 5 minutes. Transfer the slices to individual dessert plates. Spoon some of the macerated berries and their juices over the cake. Top each serving with a dollop of the cream.
Serve immediately |
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This economy is way to serious! Join the market and make some extra cash! Show off your hidden talents, expose your crafty skills, and have FUN while making some money. Space is available for farmers, artists, chefs, musicians, performing artists, non-profits, kids activities and more. |
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