Finally, summer is on full blast. I love waking up to the bright mornings these days, and taking a sunset walk along the beach. The weather makes me want to be outside all day. Lately I have been working on my garden and tending to my herbs. They all grew back this year, which was a wonderful surprise; I usually have to rebuy them every year.
The best thing is that our local farmer’s market opened up.
Visiting my local farmer’s market is one of my favorite things to do. There is nothing better than walking through the market knowing everything there was freshly grown. You know you are getting the highest quality food at a very fair price, as well as helping out your local economy.
There are some things you should know before going to your local market. It can be intimidating so here are a few tips to help you navigate it easier. Things are different this year, so I’ve amended my usual tips with COVID-19 in mind.
Before you go, look online to see if vendors are listed. This is a great way to plan out your route before you get there.
Prepare a clean mask to wear, and bring hand sanitizer. Many markets are requiring shoppers to wear a mask, so it’s best to have one ready to go.
Bring cash. Small vendors may not take cards due to fees from credit card companies.
Take a walk through the market before you buy anything. Make a mental or written note of the vendors you want to return to.
Bring your own bags. This is environmentally friendly, convenient, and safe!
Do not be afraid to ask questions. I have found that most vendors enjoy talking about the way they grow the food and operate their farm. They will be able to tell you what’s in season, what tastes best, and how to store it.
Pick up your largest purchases last so you don’t have to carry it around.
Don’t forget to pick up the items you will need for your 4th of July celebration!
Now this dessert really does say 4th of July. I was hesitant to make it, because I am not good with food decorations, but I decided to give it a try and I was so glad I did. Of course, my cake is not as beautiful as Ina’s but I find all of her recipes and directions to be spot on and delicious. This cake was so easy to make. The sour cream ensures it is nice and moist. It is just the right amount of sweet with hints of vanilla. Thanks to the cream cheese, the icing is wonderfully smooth. Fresh fruit is the perfect topping for this delightful and beautiful dessert.
This recipe is courtesy of Ina Garten and will serve 20 to 24 people who will surely want seconds!
Ingredients for Flag Cake:
18 tablespoons (2-1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1-1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the Icing:
1 pound (4 sticks) unsalted butter, at room temperature
1-1/2 pounds cream cheese, at room temperature
1 pound confectioners’ sugar, sifted
1-1/2 teaspoons pure vanilla extract
To Assemble:
2 half-pints blueberries
3 half-pints raspberries
Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1-1/2-inch sheet pan (see note).
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. (If the butter is too cool to be light and fluffy, add a teaspoon or two of warm water,)
On medium-low speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl.
With the mixer on low, add the flour mixture and mix until just combined.
Stir the batter with a rubber spatula and pour into the prepared pan and smooth the top.
Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
Cool to room temperature.
For the icing, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth.
Add the confectioners’ sugar and mix on low speed.
Stir with a rubber spatula to be sure the icing is well mixed.
Spread three quarters of the icing on the cake.
Using a toothpick, outline a flag on the cake.
Fill in the upper left corner with blueberries.
Place 2 rows of raspberries across the top of the cake like the red stripes.
Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries.
Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries.
Note: If you don’t want to serve your cake from the pan, line the pan with parchment paper and turn it out into a board before you ice and decorate it.
It’s that simple!
