Our Farmers Market Saturdays will now be even sweeter as fruit-growers Frecon Farms re-joins the market tomorrow, June 12. Welcome back Frecon Farms! Since 1944, the Frecon family has grown fruit on their 150-acre orchard in Berks County. A popular stand at the market last year, Frecon Farms will have fresh cherries and canned goods on Saturday, and additional tree fruits such as peaches, plums, nectarines and apples as the season progresses. Yum!
Need a new recipe idea for those cherries? We've closed our weekly message with an intriguing recipe for Hungarian Cherry Cake from Saveur Magazine - its really like a snacking cake - give it a try!
We are also thrilled to have a guest appearance this weekend by Bryn Mawr grower, Carolyn's Shade Gardens. Specializing in perennial flowering plants for part to full shade, Carolyn will bring her special hellebores, hard-to-find minature hostas, rare native wildflowers, flowering groundcovers, ferns, colorful native coral bells and more. If you have never had the opportunity to attend one of her open house sales, come on Saturday to see these high quality plants for yourself. We hope you find something special for your garden.
Here's the cake recipe, and we'll see you on Saturday.
Hungarian Cherry Cake adapted from Saveur
2 lbs pitted fresh sour cherries (if using sweet cherries reduce the added sugar)
1/4 cup flour
16 Tbsp unsalted softened butter
1 cup sugar
1/2 cup honey
3 Tbsp kirsch or brandy
1 tsp vanilla
2 1/4 cups flour
1 Tbsp baking powder
3/4 tsp salt
1 cup milk
Heat oven to 400. Butter and flour 13x8x1 baking sheet. Toss cherries in bowl with 1/4 cup flour and set aside. Sift together 2 cups flour, baking powder and salt. In a large bowl beat butter, sugar, honey, liqueurs and vanilla on medium speed until pale. Add egg and beat until well mixed. With mixer running add milk and flour mixture alternately beating on low speed until batter is fully mixed. Spoon onto prepared baking sheet and smooth evenly. Sprinkle cherries over top. Bake until cake is golden brown approximately 45 minutes. Let cool 30 minutes and cut into 12 squares.