Milford Farmers' Market

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Every Thursday Starting May 10 to October 11, 2018
Spring/Fall [May, Sept & Oct] Hours 3PM-7PM
Summer [June, July & Aug] Hours 3PM-8PM
PLEASE NOTE: DUE TO MILFORD MEMORIES THERE WILL NOT BE A MARKET ON AUGUST 9, 2018 
 
 
Currently accepting the following vendors:
FLOWERS/PLANTS 
PRODUCE
MEAT
FISH
*Any new Artisan and Soap Vendors will be wait listed as of May 17, 2018 (this is to allow for a variety of items) *
 

 

Recipes

 

Ingredients

For the rhubarb:

·         8 ounces rhubarb stalks (about 3 to 4 large stalks)

·         1 cup/200 grams granulated sugar

·         ˝ vanilla bean, split lengthwise, seeds scraped with the tip of a knife and reserved

For the cake:

·         1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan

·         1 ⅔ cups/200 grams cake flour, plus more for flouring the pan

·         1 teaspoon baking powder

·         ˝ teaspoon fine sea salt

·         cup whole milk

·         1 teaspoon vanilla extract

·         ˝ vanilla bean, split lengthwise, seeds scraped with the tip of a knife and reserved

·         1 cup/200 grams granulated sugar

·         4 large eggs, at room temperature

 

Preparation

1.        Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You’ll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.

2.        In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.

3.        Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.

4.        In a small bowl, whisk together milk, vanilla extract and vanilla seeds.

5.        In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.

6.        Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.

7.        Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.

8.        While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.

https://cooking.nytimes.com/recipes/1019290-rhubarb-poundcake

 
 
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.
 

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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