Milford Farmers' Market

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2014 MARKET SEASON

MAY 8 TO OCTOBER 23, 2014

3PM-8PM

 September-October the market will close at Dusk

 

Recipes

 
Fred R. Conrad/The New York Times
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon sugar
  • 35 grams whole-wheat flour (1/4 cup), preferably freshly milled
  • 310 grams unbleached all-purposed flour (2 1/2 cups)
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

PREPARATION

1.
Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
2.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
3.
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
4.
Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
5.
Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
6.
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
7.
Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
YIELD
8 six-inch diameter breads
 
 
Did you know our market is now accepting EBT/Bridge Cards? Come down to the market on Thursdays and learn how you can use yours.
 
Did you know Bridge Cards can be used to purchase food producing plants?

Whether you knew this or not, imagine how many Bridge Card holders are not
aware that they can use their SNAP benefits to purchase food producing fruit
and vegetable plants.
 
DOUBLE UP, FOOD BUCKS

Plan to Shop

Buy fruits and vegetables when they are in season as a low-cost way to eat more.

Learn what foods are available at the market each month.

Make a shopping list and get recipe ideas before you go.

 

Use your Bridge Card

Go to the market manager tent or office before you shop. A staff member will help you.

Shop for SNAP-Eligible food items with your Bridge Card dollars, like at the grocery store.

Get MORE for Fruits & Vegetables

 

Your Bridge Card dollars will be matched with an equal amount of Double Up Food Bucks at participating locations* from

June 1 Oct 31. (Maximum $20 per visit. No change given.)

Double Up Food Bucks can only be used to buy fruits and vegetables from Michigan.



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