The Douglas Farmers Market opened with a bang. What a great day was had by all. We welcomed old and new vendors. From Organic greens, artisan cheese, rustic breads, local honey, eggs, strawberries, rhubarb and more. And speaking of Rhubarb, this years Rhubarb Challenge was the best. The dishes that were submitted blew away all expectations. Our panel of local judges had a tough time choosing winners. We had rhubarb ice cream, rhubarb brownies, cookies, chutney, barbeque sauce, cider and more. Winning dishes included Peanut butter cookies with rhubarb, curried rhubarb chutney and a rhubarb slab pie. Market goers got the chance to try the yummy dishes while sipping our homemade rhubarb lemonade. It was a fabulous day and we are beyond excited for a exciting year ahead.
This weekends market will feature:
Potter Hill Organic Vegetables
Ledgewood Farm-fruits, vegetables,jams & pickles!
Bee My Honey
Donna Haughton – Cute little whirligigs
Angel Hair Alpacas with their furry friends
Little House Homestead – soap
The Douglas Farmers Market Table – towels and bags
Our lemonade stand will be run by Douglas Youth Baseball and Softball.
Come visit us. Make the Douglas Market part of you Summer Saturday routine.
Thanks from the DFM!
Raspberry Rhubarb Slab Pie –
1 ½ cup Flour
½ cup cold Butter, cubed
Pinch of Salt
1 tablespoon Sugar
1 teaspoon Vinegar
1 ½ tablespoon cold Water
2 cups Sugar
1/3 cup Corn Starch
5 cups fresh or frozen unsweetened Raspberries (thawed and drained)
3 cups sliced fresh or frozen Rhubarb (thawed and drained)
1 cup Flour
½ cup Brown Sugar
½ cup cold Butter
1 ¼ cup Confectioner Sugar
½ teaspoon Vanilla
5 teaspoons Milk
Preheat oven to 375 degrees, lightly grease a 9 x 13 baking pan.
Crust: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs. (if you don’t have a food processor, you can use a fork or your fingers). Add vinegar and water until the mixture is doughy. Press into prepared pan in an even layer.
Filling: In a large bowl, stir together sugar and cornstarch. Add reapberries and rhubarb, mix well. Spread in an even layer over crust.
Crumb Topping: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
Bake for 50 – 60 minutes or until a light golden brown and filling is bubbly. Allow to cool.
Icing: Combine confectioners sugar, vanilla and milk. Drizzle over cooled pie. Cut into squares.