I'm so glad that it's time for roadside stands to open again! Do you buy your summer fruits and veggies from stands like that? The thing I miss most is raspberries to make a raspberry custard.
I do tend to stop at those to get the fruit and vegetables that I don't grow myself. I love them. Especially the Watermelon Guy. That's what everyone calls him because he always has the best watermelons!
I can't even remember how long it's been since I've had a good watermelon... a few years at least. Those from my supermarket have a taste I just don't like and they're not as sweet... and I don't know why that should be, but I can tell the difference. Last good one I had was from a farmer's market and I'll have to look for one again this year.
Yay, June is finally here! That means I'll soon start seeing some decent produce at the stands. Wonder if anything will be there yet tomorrow when we go that way for the groceries?
There was a stand around last summer that had the best cherries I've ever eater. I can almost taste them now; I hope and pray they'll come back. Katharina, would you mind sharing your raspberry custard? Sounds really yummy.
Sure thing... I'm pretty sure this is the one I used although I found a few in my recipe box. RASPBERRY CUSTARD Prepare a crust with your favorite crust recipe. (this is a one-crust pie) Put a cup of fresh raspberries into the crust. Mix 2 tablespoons of flour with a cup of sugar, three beaten eggs, and a half cup of milk and put it over the berries. Add more milk to fill the crust, but not to the tippytop (my term hehe) because it's hard to handle until it's baked. Bake at 375 degree until the pie is set and no longer liquid. That should be about 35 or 40 minutes. If the crust is getting too dark, foil around the edges should work. ---------------- NOW, that said, I also found this one that I know I didn't try, but I do like Eagle brand Sweetened condensed milk a LOT so I think I'll try this one, too. Bake your favorite prepared pie crust for about 7 minutes and cool it slightly. (425 degrees) Beat 3 eggs. Add 1 1/4 cups of hot water, 1 teaspoon vanilla, pinches of salt and cinnamon, and a 14 ounce can of sweetened condensed milk. (this is not evaporated milk the recipe says, but of course i know the diff.) Mix well and then stir in a cup of fresh raspberries ever so gently. Put into the cooled pie shell bake at 425 for ten minutes and then put the heat down to 350 degrees and bake for another 30 minutes or until it's set. (use the "knife coming clean" trick).
I was able to stop at a stand today! Fresh blueberries and strawberries, homemade shortcake (oh my!) and a homemade strawberry rhubarb pie. Oh and snickerdoodle cookies. Now that's not really fair, is it? They know people stop in for healthy fresh fruit and then sucker them in with the baked goods! I protest! Well, I'll protest after the shortcake is all gone. hehe
Now that's what I call a "convenience store"! Homemade shortcake already made for those delicious fruits! Thanks for the recipe, Katharina; soon as I see some good looking raspberries, I'm making it.
You're very welcome. Will you do the basic one or the one I still want to try with the sweetened condensed milk? Oh, one note... if I recall, I had to keep that custard in the oven longer than the recipe called for... it was still "jiggly" after the timer buzzed ... but it's easy to see when it's set.
There are no road stands where I live, but there are Farmers' Markets. I plan to frequent them this year.
I like farmer's markets, too... the produce is incredible and the cost is either comparative, or usually less than the supermarket. Plus if you can or freeze and get huge quantities, it's even less expensive.
