Amherst Farmers’ Market

Posted on August 29, 2010

Another Beautiful Shade of Red

As promised, the recipe for the Raspberry-Thyme Smash.  Found in the July 2008 issue of Bon Appetit, the recipe is based on a drink served at BLT Market in New York.  It is a gorgeous cocktail.  Make it now.  Right now.

  • 2 fresh thyme sprigs
  • 7 fresh raspberries, divided
  • ice cubes
  • 1/4 cup Hendrick’s Gin*
  • 2 Tbsp. simple syrup**
  • 2 Tbsp. fresh lime juice

Remove leaves from 1 thyme sprig and place these in a cocktail shaker.  Add 6 berries.  Mash with  muddler or wooden spoon.  Fill shaker with ice.  Add the gin, simple syrup, and lime juice.  Cover and shake vigorously until cold.  Strain into a highball glass filled with ice.  Thread the remaining raspberry onto the remaining thyme sprig, place on rim of glass, and serve.

*a gin infused with cucumbers and rose petals

**Simple syrup is made by combining 1 cup sugar and 1 cup water in a small saucepan.  Heat over low heat until sugar dissolves.  Bring to a boil.  Cool.  Pour into a jar, cover, and chill.

Can One Have Too Many Potatoes and Heads of Garlic?

Maybe.

Or maybe not.  If one likes roasted garlic potato salad, then definitely not.

Take a couple of pounds of any kind of potato (I had new red potatoes and fingerlings) and cut them up into 1-inch pieces.

Cut up an onion into slivers.  A red pepper or two into strips.  Throw all this into a baking dish and toss to combine.  Add 2 or 4 or 6 unpeeled garlic cloves (depends on your taste for garlic) into the pan as well.

Sprinkle with olive oil to coat, so about 3 tablespoons, and some salt and pepper.  Roast in a 375 degree oven for about an hour, or until the potatoes are tender, slightly golden, and the garlic in the husk feels soft.

Remove the pan from the oven.  Remove the garlic from the pan.  While the potato mixture is cooling down a bit, squeeze the garlic out of the husk into a small bowl.  Mash the garlic with the back of a spoon.  Add to the garlic about a half cup of mayonnaise, 1 teaspoon of mustard, and 2 tablespoons of balsamic vinegar.  Mix well.  Pour over the warm potatoes in the pan and mix well to coat.  Taste for seasoning.  Turn this into a bowl and chill in the fridge until serving time.

Or, you may like it warm.

I Am Officially In Love With Hampshire College

But alas, I am not enrolling.  I have an excuse for returning to the area, though: the wonderful Amherst Farmers’ Market.  In operation for over 37 years, the market is held on Saturdays, May through Thanksgiving,  from 7:30 am through 1:30 pm in the center of town on the town green.  You can’t miss the tents.

Here are some picks of produce from the market.

Simple Gifts Farm had basket after basket of hefty, ripe heirloom tomatoes.  The variegated plum tomatoes were new to me, and so colorful.

The flowers at Old Friends Farm were blush and fuschia and raspberry pink stunners, as you can see.  The young women at the stand told me they make a weekly trip to Copley Square Market as well, so everyone from Boston to the Pioneer Valley may have vibrant flowers for their dinner tables.  Call me crazy, but their Japanese white turnips might make an elegant centerpiece as well.

Atlas Farm produce was varied and bountiful.

Thanks for being part of my week!

©2010  Jane A. Ward