Farmers market fresh cobbler

By the time you read this article the 3rd & Curry Street Downtown Farmers Market will have been opened two weeks already. The market is bigger and better than ever this year. If you haven't had a chance to come and see what the market is all about, I heartily encourage you to do so. It's about farm fresh fruits and veggies picked the day before or that morning and being supportive of local farmers, sustainable agriculture and some fabulous vendors.

I wanted to talk about some of the farmers and what they have to offer. If you enter the market at the Third and Curry streets entrance, the first farmer is Matt Minton from Minton Farms in Yuba City, Calif., and he has some of the best peaches you've ever tasted (his brother William sells at the Wednesday market). Right next to him is Chuck Vue, and if you don't get there early he will be out of his signature Sun Gold cherry tomatoes that are sweet as sugar and better than candy. He also has fresh picked blackberries.

Right around the corner from him is Mark O'Farrell from Hungry Mother Organics our local Carson City organic grower. He has an array of fresh lettuce and vegetables.

Moving along through the market you will find Lattin Farms and Workman Farms from Fallon that are best known for their "Hearts of Gold" melons when they are in season. But you can pick up a jar of "Hearts of Gold" jam from Lattin Farms while the supply lasts. Maria from Carrol's Corner Truck Farm in Yerington will have garlic braids starting this week.

Rachel from Nevada Perennials in Smith Valley sells plants grown in Nevada for our soil and climate.

My husband, Ralph,, says Bravo Farms has the best pluots and nectarines he's tasted this year.

Mary MacDonald from Beautiful Food Farm in Silver City has edible flowers, fresh veggies, plants and is our markets "Green Thumb" advisor. Have a gardening question, ask Mary.

One of the first stops you should make if you're looking for flowers to brighten your table or just your day is Smith & Smith Farms from Dayton. Their Buckaroo Bouquets sell out fast and are a bargain because they last a week or more. Rodriquez Farms, our berry vendor from Watsonville, Calif., makes a 51⁄2 hour drive every week to sell at our market. They have wonderful strawberries, raspberries and also carry organic berries.

Looking for local honey or lavender? Hidden Valley Honey from Reno and Campie's Lavender Farm from Stagecoach both sell a variety of products at the market. Want your drawers to smell wonderful? Pick up a sachet from Susan of Garden Scents.

We have a new almond farmer in the market this year. Tom from Steffen Family Farms in Durham, Calif., is selling all kinds of regular and flavored almonds and almond butter. If you haven't tried almond butter yet, you are in for a treat.

Our other new farm is Nana Dew Herb Farm from Fallon and they sell all kinds of herbs.

Besides all of our farmers we have other vendors selling everything from olive oil to healthy chocolate and artisans selling jewelry, yard art and pottery.

June from Comma Coffee can start your day with a wonderful cup of her organic coffee. We have additional food vendors, free Carson City ice water and even a market masseuse, plus tables in the shade while you sit and enjoy the market listening to a local musician while you read your copy of the Nevada Appeal.

You'd be hard pressed to find a more relaxing, healthy and overall good time than the Saturday morning market has to offer. We have a basket give-a-way each week full of goodies donated by all the vendors.

The Muscle Powered bike group is staffing the bike valet at the market each week. You can ride your bike to the market and check it in with them while you shop.

Once again, Trader Joe's is sampling cheese at the market, and they have generously donated their reusable plastic bags with $1 for each bag sold going to the Boys & Girls Club.

This recipe I'm going to share with you is for blackberry cobbler. My blackberry memories go back to Virginia City and my two aunts Margret Robson and Helen Boegle. They use to pick them down at the end of G Street by the old mill where they grew wild.

Auntie Margret dressed in old overalls with a bucket tied around her neck like a necklace and heavy gloves. Picking blackberries is hard work and sometimes scary. There can be bugs, bees, spiders and snakes, but the reward is usually worth the effort.

• Linda Marrone has been a Carson City resident since 1973 and together with her husband, Ralph, formerly operated Marrone's Restaurant in Carson City and Somethin's Cookin' Catering.

4- 6 cups of blackberries or boysenberries (I used boysenberries from the farmers market because I had them)

1 cup sugar or more to taste

2 tablespoon corn starch

Cinnamon sugar for sprinkling on top of crust

Mix rinsed berries, sugar and cornstarch in a bowl and put in oven proof baking dish.

Crust: 11⁄2 cups flour, 1⁄2 cup shortening, 1⁄2 teaspoon salt, about 5 tablespoons cold water.

Mix four and salt cut in half the shortening at a time, then add water to form ball.

Roll out dough like for a pie and lay it across the top of your baking dish. I usually fold the dough ends and tuck them under to make a tighter seal. Sprinkle top with cinnamon sugar. Bake for 45 to 50 minutes or until crust is golden brown. This is best served with vanilla ice cream because it cuts down on the tartness of the berries. You can use more berries if you want a bigger cobbler and will still have enough dough for the top. If you use a small dish for the cobbler you will have some dough left over.