My Food Geek

I know what you’re thinking, “but don’t you get farm-fresh veggies delivered by your CSA each and every week?” Yes, I do but what can I say, I’m a greedy geek. Sometimes the CSA just doesn’t provide everything I want to eat each week. I know this may come as a shock, but what else can I say. Each and every Tuesday I drive out to Lexington for this wonderful farmer’s market. I’m addicted and I’m not ashamed.

How could I resist this? Flowers, fruits, vegetables, breads, fresh meats - my head usually explodes when I get there. Strangely, I don’t end up leaving with much at all.

This stall is pretty much the reason why I make the trek to Lexington each week: Local, grass-fed beef. Yes, it is more expensive, but happy local cows are worth my hard-earned dough. It really does taste better and I hear it’s supposed to be better for you, too! I’m working my way through the list, I’ve tried: rib-eye, sandwich steak, london broil, ground beef, kabobs, and the short ribs. I’m not sure I’ll ever make it to the tongue or the liver.

Perennials for sale? Are you kidding me? This place really does have everything!

I couldn’t pass up the table of berries. Say goodbye to strawberry season and hello to raspberry and blueberry time! I walked away with one of each here. This guy was even selling sour cherries, something I’ve never seen sold in a New England supermarket.

The market is quickly changing over to summertime staples like tomatoes and corn while the spring greens are slowly on their way out. The market really helps to show you what’s in season (and what isn’t in season but being sold at the grocery store anyways).

If you’re interested in checking this place out, all of their information (including who’s going to be there) is located on their website: www.lexingtonfarmersmarket.org

Is it Tuesday yet?

So it’s Daring Bakers time again, and wouldn’t you know it, I’m a day late again.

This time around the challenge was a rich laminated yeast dough: The Danish Pastry braid. I’ve made both croissants and danish years ago in pastry school, but I’ve always shied away from making these at home. You see, laminated doughs and me are good friends, but once yeast joins the party and starts puffing things up in my warm kitchen, all bets are off. Adding yeast to these doughs, I’m told, makes laminating them easier. Personally I don’t find this the case and would rather do double turns of puff pastry dough until my hands fall off…but the mice are gone and I haven’t been the most productive Daring Baker so I soldiered on.

We were given some leeway with the fillings of our braid. The challenge provided a recipe for an apple filling but we were allowed to substitute anything we could think of if we wanted. Since apples are a fall fruit and it’s now just summer, I decided to come up with my own filling - blueberries and frangiapanne.

The recipe we used was pretty spot on and typical for a laminated dough. There’s lots of down-time in this recipe, but if you know what’s going on, you can cheat the rest times and save yourself at least an hour or so. I decided to make the dough and complete all the turns one day and shape, proof, and bake the braid on the following day.

It was quite surprising to see how much the dough expanded during the overnight rest in the refrigerator; it probably doubled in size. Before I rolled the dough out to its final size, I gently flattened the dough down to a more manageable size. Once it was flattened, it easily rolled out into a very large thin sheet.

The full sized braid just barely fit on my half sheet pan, but it at least fit. I was slightly worried that after proofing it would overhand the sides, but that never happened. Even with this large sized braid, I had enough scraps leftover to make a few small round danish. The scraps were cut into long, thin strips, twisted, and then coiled into circles. I made indentations in the center of each so there would be room for filling after they baked.

Both pastries proofed quickly in the early summer heat, probably less than an hour and they were doubled in size. The small danish baked off rather quick, about 10 minutes while the braid probably only took 15-18 minutes, tops.

After baking I lightly iced both pastries and filled the small danish with a strawberry compote. The recipe was pretty good. There’s a bit too much stuff in it for my liking - cardamom, orange zest, orange juice, vanilla bean, vanilla extract…One or two of these are a nice addition, but all of these together seemed to have gotten lost. I even skipped on the oranges and I still thought it was too much stuff. Overall things turned out well; if I made this again, I’d make some adjustments to the recipe - double turns to save some time, less stuff, and probably more shapes. The braid is nice but I’m a real sucker for the small, individual pastries.