Please make plans to join us to celebrate the kickoff of Season IV for the Englewood Farmers Market on Thursday, October 2nd from 9 AM - 2 PM in the 300 Block of Historic West Dearborn Street. The Englewood Famers Market is the second largest market the tri-county area featuring over 50 of the top vendors in the region. Operating from October through May we offer Forida grown fresh and organic produce, six bakers including gluten free, fresh Florida wild caught seafood, a market butcher, gourmet food artisans, tropical plants, orchids, fresh cut flowers, coffee, tea, spices, olive oils, live music and much much more! We are proud to announce that the Englewood Farmers Market welcomes SNAP participants and we are launching are 2 for 1 Florida Access Bucks bonus dollars when you purchase Florida grown produce and citrus. The Englewood Farmers Market... Your Place to Shop and Meet Your Neighbors!
Last Market Day until October...
Don't forget that tomorrow is the last Market day of the season!! Come, shop (and stock up your pantries and refrigerators!!) and make sure to wish our vendors a great Summer!! We'll be there at 9am until 2pm! See you tomorrow! The Englewood Farmers Market will be back for it's 4th season the first week of October... We hope everyone had a great time this season and we look forward to seeing everyone again in October!
Recipe of the Month: PEACH PIE
1 1/2 cups all-purpose flour
Preheat the oven to 375° and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with onfectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.
Make Ahead The tart can be kept at room temperature overnight.