It was a pleasure attending last week's grand opening of the Buckwalter Place Traditional Farmers Market. Along with the good folks offering fresh local produce for purchase, Bluffton Mayor Lisa Sulka, Clemson Extension agent York Glover and market manager Larry Hughes were also on hand to welcome patrons. Besides strawberries, the sweetest and plumpest I've sampled this season, tomatoes, onions, sweet peppers and zucchini were also just too beautiful to pass up, so home they went with me. The vegetables were roasted for turning into a pastry-lined terrine and the strawberries earmarked for strawberry-basil pie. (Look for the pie recipe next week.) For optimal health benefits and superior taste and flavor, it makes good sense to buy local no matter where you live in the country. People in the Bluffton area can shop the Buckwalter Place Traditional Farmers Market every Tuesday from 3-6 p.m. through October, while others can check for a farmers market at the United States Department of Agriculture (USDA) website at wwww.ams.usda.gov/AMSv1.0/FARMERSMARKETS. When shopping farmers markets you'll want to bring a basket, your own reusable grocery bags and cash. Rest assured, it's money well spent and, without doubt, most excellently earned.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com
2 medium unpeeled zucchini, cut into 1/4-inch slices
1 small eggplant, unpeeled, cut into 1/4-inch slices
2 medium red bell peppers, cored, seeded and sliced into 1/4-inch strips
2 medium green bell peppers, cored, seeded and sliced into 1/4-inch strips
4 plum tomatoes, cut into 1/4-inch slices
1 large sweet onion, sliced into thirds horizontally
10 to 12 large fresh basil leaves
Fresh ground pepper
6 slices(1-ounce each) cheese, such as fontina, provolone or mozzarella
2 (9-inch) pie crusts, recipe follows
1 beaten egg, for brushing on top of dough
Preheat oven to 400 degrees. Place vegetables in a single layer on parchment-paper lined baking sheets. (You will need three large baking pans to roast all the vegetables.) Brush vegetables with olive oil and sprinkle lightly with salt and pepper. Place in oven, rotating pans halfway through baking time. Also, swop pans from one shelf to the other.
Roast vegetables for 45 minutes to 1 hour, or until vegetables are brown. (The onions should begin to caramelize and the tomatoes will begin to look almost dry). Some of the vegetables may be finished roasting before the others -- just remove those that look done and return the others to the oven to finish cooking.
Remove vegetables and set aside to cool slightly. After vegetables are cool enough to handle, separate onions into rings.
For two 9-inch crusts
2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup Crisco shortening, chilled
5 tablespoons ice water
In a large bowl, mix the flour and salt. With a pastry blender or fork, cut shortening into the flour mixture until the mixture resembles baby peas.
Sprinkle the water over the mixture, 1 tablespoon at a time, blending with a fork. Repeat until the dough is moist enough to come together.
Gather the dough into a ball, knead 5 seconds, then divide into two pieces. Flatten each piece slightly and shape into a disk. Wrap each disk in plastic wrap and chill for 1 hour. Remove one of the disks from the refrigerator and roll out on a lightly floured surface to a thickness of about 1/8- inch and large enough to fit into the bread pan.
Carefully fold dough in half, then fit into the bread pan.
Layer the vegetables on top of the pastry in the order given: eggplant, red pepper, basil leaves, tomatoes, zucchini, green pepper, onion and cheese. Repeat layers one more time, ending with cheese.
Cover with top crust and bake
Remove remaining dough from refrigerator and again roll to a thickness of 1/8-inch. Lay dough over vegetables, then trim the overhang to 1 inch beyond the edge of the pan. Roll the top crust over bottom crust and crimp and pinch edges to seal. Make several slits on the top of the crust for steam to escape during baking. If desired, roll out leftover dough and cut with a miniature cookie cutter to make a decorative top.
Brush top of dough with beaten egg. Bake at 400 degrees for about 45 minutes, or until crust is golden brown. (Place a piece of foil under pan to catch running juices. If top crust is browning too quickly during baking, tent with a piece of aluminum foil.) Remove pan to a wire rack to cool for at least 20 minutes. If desired, gently ease loaf from pan, taking care not to collapse loaf. Alternatively, you may also serve terrine directly from pan.
Makes 8 servings.
Peninsula Clarion ©2015. All Rights Reserved.