Late Summer Farmers’ Market, Lake Tahoe

Enjoying a few late summer days at Lake Tahoe. What a nifty surprise to find such a great farmer’s market up here. Plethora of tomatoes, corn, beans and (our favorite) wild blackberries… lots to salivate over! We grabbed some deliciousness to augment our week of picnics and bbqs, but we’re leaving the fresh black eyed peas for home because shelling them just seems like too much work right now. Hope I find them at our market back home, I’ve never worked them and I’m imagining a nice little succotash.

I love comparing notes….What’s good at your local farmer’s market or in your CSA box?

Eldorado County Farmers’ Markets
Tuesdays 8am until 1pm, June through October
2732 South Lake Tahoe Blvd (Hwy 50), American Legion Hall Parking Lot, South Lake Tahoe

Wild Blackberries

Ria and her papa spent a part of the past weekend picking wild blackberries in the Presidio.  They were both over-zealous and we now have more berries than I know what to do with.  I transformed some into a dark, luscious, tart and shiny blackberry sauce as a topping for vanilla ice-cream.  Instant blackberry ice-cream.  Any other ideas/recipes?  Please, do share.  A simple blackberry crisp, perhaps?  We have bagged and frozen a bunch of them and I plan to pull these berries out in the dead of winter and make a super summery dish as a wistful reminder of warmer weather.

Apparently these berries are a late summer treat that grow all over Northern California.  We are lucky to have these growing wild in San Francisco’s backyard, the Presidio.  It’s doesn’t get more local than this.  Or freer for that matter – that might be why my sweeties picked so many.  If you can brave the thorny bushes and the risk of being stained by these black and juicy jewels, find some blackberry bushes close to you and have some fun with the kids!

Blackberry Sauce

Ingredients

2 cups wild blackberries

1/4 cup sugar (or less if you like the tartness)

Method

Heat berries and sugar in a small heavy bottomed saucepan for 3-4 minutes.  Serve warm or cold on ice-cream.  Mix into Greek or regular yogurt.  Blackberry sauce and pancakes.  Blackberry sauce and peanut butter sandwich? The possibilities are endless.