Canadian buskers Sheesham & Lotus performing at market, summer 2013
Ben Perrin of Burke Hill Farm reports that the entertainment schedule is filling up for summer Belfast Farmers’ Market at Waterfall Arts, 256 High Street Belfast, Maine. If you or someone you know is interested in performing at market this season, contact Ben- BurkeHillFarm(at)gmail(dot)com.
The current schedule is available on our Entertainment page and we will update it as more performers are scheduled. Updates will be posted on the Belfast Farmers’ Market Facebook page.
Sandy Spinney shared this recipe saying she has cooked it many times and recommends it. Local beef is available at Winter Market from Meadowseet and Srpingdale Farms and many of the vegetables could be found at market from late summer thorough the winter. This recipe could also be made with meat from Maine Water Buffalo Co.
4 Tablespoons cooking oil
2 yellow onions, chopped
1+1/2 lbs beef cubes
1/4 cup sweet paprika
2 teaspoons dried marjoram
2 teaspoons caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, in 1+1/2 inch cubes
2 medium parsnips, in 1+1/2 inch cubes
1+1/2 lbs medium potatoes, peeled and cut into 1+1/2 inch cubes
1 tomato, cored and chopped
1 Italian frying pepper, chopped
Fry onions in oil until translucent. Add beef. Season with salt and
pepper. Cook uncovered until lightly browned. Stir in paprika,
marjoram, caraway and garlic. Cook 2 minutes. Add carrots, parsnips
and 5 cups water. Bring to a boil. Reduce heat to medium. Simmer
covered about 40 minutes. Add potatoes. Cook,uncovered, until
tender–about 25 minutes. Stir in tomatoes and peppers. Correct
seasoning. Simmer a few more minutes, until pepper is tender.
With Maine Maple Sunday coming up on March 23, this recipe is right in season. You can find Freyehagen Family Farm’s Maine Maple Syrup every Friday at the Belfast Farmers’ Market, including the Winter Market at Aubuchon Greenhouse.
Serves 8 to 10 (8-inch pie)
1 1/2 cups packed light brown sugar
2 large eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup
2 teaspoons unsalted butter, melted
Accompaniment: crème fraîche or unsweetened whipped cream
Preheat oven to 350°F.
Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively. Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
If you don’t have an 8-inch pie plate, substitute a 9-inch tart pan and prebake crust before baking with filling.