courtesy photo by Donna InversinCherries are offered for sale at last year's Downtown Farmers Market. The 2011 market at 3rd and Curry streets opens Saturday.
I'm finally finished working at the Legislature except for a few odds and ends. I wanted to say that even though it was hard work I thoroughly enjoyed my first session. It was a privilege cooking for the Assembly members. I'd like to think that with their very busy schedules coming down for a good lunch helped them to get through their day and do a job that was not easy in this economic environment.
Anyone who criticizes certainly has the right to do so but we elected them to represent us. I feel talk is cheap and if you're not happy with our elected officials, run for office. Put yourself out there with your time, money and ideas and it just might change your opinion about the whole process. I have nothing but respect for all of them.
I think spring has finally arrived even if it was really late and summer will be here in a couple of weeks. Most of the farmers markets around our area will be starting this week. Take advantage of the fresh fruit and produce and get use to eating what's in season. Strawberries at the early market have been so sweet and juicy. We've been eating chard, fresh peas and wonderful organic spring mix for weeks now. You have to remember that when food is fresh from the market or a CSA you don't have to do much to it, a little steaming, a light saute or raw.
This Saturday will be the opening of the 3rd & Curry Street Market. This market is just the best place to be on a Saturday morning. You can get a cup of coffee, breakfast, a morning Appeal and sit down at one of our tables in the shade and listen to some great music. The ponies Gidget & Gadget will return this year as well as all of our vendors from years past. We have a couple of new vendors this year as well. Holley Family Farms from Dayton is our newest organic grower joining the market and we will have a fresh seafood vendor from South Lake Tahoe. Come to the market and find out why we were voted number 1 in the state and 9th in the U.S.
This next recipe I'm going to share (courtesy Susan Furlong) would be great for a Father's Day breakfast. You make the batter the night before so all you have to add is some fresh berries as a side and you're good to go. Just make sure the container you put this in is big enough for expansion as the yeast rises. To be safe put it in two containers and don't fill them over half full. You stir this batter down before you use it the next day.
Good Night Waffles
Makes 6 waffles
1⁄2 cup lukewarm (105F) water
1 tablespoon granulated sugar
21⁄4 teaspoons (1 packet) active dry yeast
2 cups whole milk, warmed (about 105F)
1⁄2 cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1⁄4 teaspoon baking soda
The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth (this may be done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop; do not refrigerate.
When ready to bake, preheat a Belgian waffle maker (setting No. 4 on Waring Pro Professional Belgian Waffle Maker for golden brown).
For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
While the waffle maker is heating, stir eggs, vanilla extract and baking soda into the batter. Use measuring scoop to measure out batter. Pour into waffle grids. Use a heat-proof spatula to spread the batter evenly over the grids. Cook according to waffle maker's instructions. Remove waffle and repeat with remaining batter.
Waffles may be kept warm in a low (200F) over. Place waffles arranged on a cookie sheet on a rack in the oven. Service with sliced fresh fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.
• Linda Marrone is a longtime Carson resident, manages the 3rd & Curry St. Farmers Market and is director of Nevada Certified Farmers Market Assoc.