Susan S. Yeske: Dining In - Recipe of the Week

Blueberries fresh from a farm

Gail Palovchak of Farmer John farm will bring seasonal produce to the Chalfont Farmers Market each Saturday morning through the summer.

Bucks County’s newest farmers’ market is tucked into a beautiful park that gives residents another reason to stop by on Saturday mornings.

Chalfont Farmers Market, now in its second season, has moved to Krupp Park behind the Chalfont Borough Building on Main Street. The vendors set up their tables in the park’s picturesque gazebo overlooking the Neshaminy Creek and amid the blooming flower beds.

“Last year was a trial run to see how the community responded to the farmers’ market,” explained market manager Gail Palovchak. Response was strong enough to expand this year’s market from once a month to every Saturday from 8 a.m. to noon.

Response has been good. “It’s a great way for people to support the farmers markets,” and local farms, said Edna White of M&E Edibles, who buys local produce for her fruit pies.

Residents can stop by for fruits and vegetables in season from Farmer John in Doylestown, meats from Milk House Farm in Doylestown, fruit pies and other baked goods from M&E Edibles of Chalfont, eggs and meat from Shady Fox Farm in Doylestown, honey from the apiary at Heirloom Acre Farm in Telford, handmade soaps and lotions from Cooper P’s Soap in Chalfont, and flower and clothing vendors.

More vendors will be added to the lineup over the course of the summer, Palovchak said.

This is the time of year when local farmers’ markets are gradually filling up with produce. The strawberry season is pretty much over, although you might find some, depending on the farm. Blueberries and raspberries have arrived, and there are plenty of salad greens, radishes, scallions and the first peas of the season.

That means plenty of choices if you are making a salad or a pie for Dad on his big day Sunday. Here is something different: a no-baked open-faced fresh blueberry pie from that gives the flavors of fresh and cooked berries.

Topless Blueberry Pie
¾ cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 (9-inch) pie crust, baked (make your own or buy one at the supermarket)Bake pie crust according to directions and set aside to cool.

In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.

Add butter and let cool about 5 minutes. Stir in remaining blueberries.

Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.


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