July 12th, 2008 Newsletter

Bardstown Road Farmers’ Market, Inc

Sarah’s Corner

From our friend Sarah Fritschner

Just in time for July 4 festivities, Nebraska Beef issued a recall of 5.3 million pounds of beef, because some of the beef they processed was contaminated with the disease-causing bacteria, E. coli O157:H7.

This recall follows on heels of the February recall of Westland/Hallmark Meat Co. in California. The Humane Society’s videos of downer cows illegally being prepared for slaughter prompted a recall of more than 140 million pounds of beef, all destined for school food services.

No matter how we feel about confined animal feeding operations, we support them. The economic burden of cleaning up the environment and public health problems caused by these businesses is borne by taxpayers, not the industry.

Bardstown Road Farmers Market shoppers support another way of doing business, buying from farmers who raise small herds and process in small amounts that have less impact on public health and the environment.

Supporting nearby farmers protects the greenspace that surrounds our urban landscape. It increases our food security. It’s less wearing on the environment. And the food tastes better.

One added advantage for the person responsible for the evening meal: the farmers market tells you what’s for dinner. This week: grilled chicken, Asian slaw, and herbed new potatoes. Smoked leg of lamb, roasted beets, potatoes and summer squash. Ratatouille topped with cheddar cheese. Chorizo omelets with green beans. Flank or sirloin steak, corn and sliced tomatoes.

And for dessert. . . .

Blackberry Cobbler

What do you plan to do with seasonal blackberries after you eat a pint or two? Take a tip from Highlands restaurant owner and chef Kathy Cary, of Lilly’s. Several years ago she was featured on the Television Food Network with Bobby Flay and made him this old-fashioned not-too-sweet cobbler that browns beautifully. Serve it warm with whipped cream or vanilla ice cream.

Top crust:

3 cups flour

1/2 teaspoon salt

1 cup cold unsalted butter

3 tablespoons cold water

Filling:

10 cups blackberries (2 1/2 quarts)

1 cup sugar

1/3 cup flour

Finishing glaze:

1 egg

1 tablespoon milk

1 tablespoon sugar

Combine flour, salt and butter in a bowl. Use 2 knives or a pastry blender to cut butter into the flour until the mixture resembles cornmeal. Add the water as needed to make a ball. Wrap the dough in plastic wrap and refrigerate. Put blackberries in a large bowl. Sprinkle with sugar and flour. Stir gently, trying not to break up the berries. Turn into a greased 9-by-13-inch casserole. Roll the chilled crust on a lightly floured surface so that it fits the top of the casserole. Cut several vents in the dough to let steam escape. Beat egg and milk together. Brush the top of the cobbler crust with the egg mixture. Sprinkle with sugar. Bake 30 minutes, or until crust is brown and blackberries are bubbling.  Serves 12.