Friends of Rose Park • July 26, 2011

Now in its eighth year, the Georgetown Farmers’ Market in Rose Park, sponsored by the Friends of Rose Park in cooperation with the D.C. Division of Parks and Recreation, is open from 3 to 7 p.m. every Wednesday (rain or shine) until the last Wednesday in October at the corner of O and 26th Streets.

Each week the Friends of Rose Park suggest a recipe using ingredients in season and available at the farmer’s market. This week we are featuring a recipe for Tomato Bread Salad, provided by Pam Moore of the Friends of Rose Park. There are delicious tomatoes and tasty fresh bread available at the farmer’s market, and this recipe produces a wonderful salad for a hot summer evening.

Tomato Bread Salad
• 1/2 12-inch French baguette cut into 3/4-inch chunks
• 1 large garlic clove
• Olive oil

Rub bread with oil and garlic, toast in a skillet on the stove until golden brown.

• 6 medium or large tomatoes, cut into large chunks
• 1/2 medium onion, chopped
• 3 tablespoons chopped fresh basil
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil

Place drained tomatoes in bowl. Whisk vinegar and oil together. Mix all ingredients and serve immediately.

Friends of Rose Park •

Now in its eighth year, the Georgetown Farmers Market in Rose Park, sponsored by the Friends of Rose Park in cooperation with the D.C. Division of Parks and Recreation, is open from 3:00 until 7:00 p.m. every Wednesday (rain or shine) from mid-April until the last Wednesday in October at the corner of O and 26th Streets.

Each week the Friends of Rose Park suggest a recipe using ingredients in season and available at the farmer’s market. This week we are featuring a recipe for Peach Cobbler provided by Mary Carol Platt of the Friends of Rose Park whilst peaches are in season.

“This is an easy recipe to make – an old-fashioned recipe using simple ingredients and no fancy techniques. I have been using this recipe for two decades – every summer when the peaches are plentiful. The cobbler is delicious as is, just peaches, and even more wonderful with the addition of blackberries. Ice cream is optional but appreciated!”

Peach Cobbler
6 cups fresh peaches,
peeled and sliced
1 tablespoon lemon juice
¼ teaspoon almond extract
1 cup flour
1 cup sugar
½ teaspoon salt
1 egg, beaten
6 tablespoons butter, melted

Preheat oven to 375 degrees F. Butter 10×7 baking dish. Place peaches on bottom of dish. Sprinkle with lemon juice and extract. Sift together dry ingredients. Add egg and mix with fork until crumbly. Sprinkle over peaches. Drizzle with melted butter. Bake 35-40 minutes or until topping is golden brown.

(Note: To add more summer flavor, sprinkle a cup of blackberries over the peach slices before adding the crumbly topping.)

Friends of Rose Park •

This week, the Friends of Rose Park feature a recipe for corn chowder, provided by Mary Carol Platt of the Friends of Rose Park while peaches are in season.

“This is an easy recipe to make – an old-fashioned recipe using simple ingredients and no fancy techniques,” Mary says. “I have been using this recipe for two decades – every summer when the corn is plentiful.”

Corn Chowder
4 ears corn, husks and silk removed
3 cups chicken stock or broth
1 cup water
4 ounces think-cut bacon, diced into half-inch pieces
1 medium onion, diced
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
1 1/2 tablespoons flour
1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice
Salt and freshly ground pepper to taste
1 cup heavy cream

?Remove the kernels from each ear of corn using a small, sharp knife. Cut only the kernels, not the cob. Reserve both the cobs and the kernels.

?Break each shaved cob in half and put in a medium pot with the chicken stock/broth and water. Bring to a boil over medium heat. Reduce heat and simmer gently.

?While the broth simmers, in a large pot over medium heat, fry the bacon pieces until brown but not crisp, about 5 minutes. Leave the bacon in the pot and pour off all but 2 tablespoons of the drippings. Add the onions, celery and pepper to the bacon and cook stirring occasionally until the vegetables soften and brown, 8-10 minutes. Sprinkle the bacon and vegetables with flour. Cook, stirring constantly, until the flour is completely incorporated, 1-2 minutes.

?Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add water to measure 3 cups. Add the broth to the bacon and vegetables. Then add the corn kernels and potatoes and bring to a boil. Reduce the heat to medium low so the soup barely boils. Cook until the potatoes are tender, 10-15 minutes. Remove from the heat. Add salt and pepper to taste. Stir in the cream and set aside for 20 minutes. Taste again and adjust the seasoning.

Serves 6 (makes 7 1/2 – 8 cups)