Fresh from the Market

1 (15-ounce) package refrigerated pie dough
2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon rind
5 cups blueberries
1 egg whisked with 1 teaspoon water

1. Preheat oven to 425F.
2. On floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. In a large bowl, combine sugar, cornstarch and lemon rind. Add blueberries and mix gently. Spoon into pie plate. Roll remaining pastry into a 10-inch circle. Cut into 8 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush pastry with egg mixture (some will be leftover.) Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes or until pastry is nicely glazed and fruit is bubbling. Cool on wire rack. Sift confectioners’ sugar over top before serving. Serves 8.

Recipe by Jean Kressy, Special Summer Issue 2006 and Relish the Season, "Fresh from the Market," May 2008.

Per serving: 230 calories, 9g fat, 25mg chol., 3g prot., 47g carbs., 2g fiber, 160mg sodium.

½ cup butter, softened
½ cup sugar
2 teaspoons vanilla extract, divided
2 eggs, at room temperature
1 egg, separated
1 cup all-purpose flour
¾ cup crème fraîche
2 cups raspberries
1 tablespoon turbinado sugar

1. Preheat oven to 375.
2. Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until smooth. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg. Beat until smooth. Add flour and mix at low speed just until combined.
3. Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
4. Mix egg yolk with crème fraîche and remaining vanilla. Pour over batter and spread just to the raised edge. Place berries on custard. Sprinkle with turbinado sugar. Bake until golden brown and edges of custard are set, about 40 minutes. Cool 30 minutes. Serves 8.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Market," May 2008.

Note: To make crème fraîche, combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature 8 to 24 hours. Stir well, cover and refrigerate up to 10 days.

Per serving: 240 calories, 13g fat, 110mg chol., 6g prot., 28g carbs., 0g fiber, 125mg sodium.

3 pints mixed berries (raspberries,
strawberries, blueberries,
huckleberries or blackberries)
1/3 cup sugar or maple syrup

1. Clean and hull berries. Cut any large berries (strawberries) in half. Place in a skillet over medium-high heat. Sprinkle with sugar or syrup. Cook until berries are warm and soft and start to lose their juice, 1 to 2 minutes. Remove from heat and put in a bowl. As they sit, their juices will continue to come out and the flavors will open. Serves 4.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Market," May 2008.

Per serving: 90 calories, 0g fat, 0mg chol., 1g prot., 25g carbs., 2g fiber, 1mg sodium.

Grated rind and juice of 1 orange or tangerine
2/3 cup sugar
1 quart strawberries

1. Combine rind, juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Cool.
2. Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 4.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Markey," May 2008.

Per serving: 130 calories, 0g fat, 0mg chol., 1g prot., 36g carbs., 3g fiber, 2mg sodium.