Stock up on goodness for the week

Every week when I come home from the 3rd & Curry Street Farmers Market, Ralph's truck and my car are loaded with all sorts of fruits, vegetables and flowers that will usually last us through the week.

Right now, on my kitchen counter are peaches waiting to get ripe; plums for strawberry-plum jam that I'm going to make; and a whole lug of tomatoes, cherry tomatoes, melons, onions, bread and jerky. In the refrigerator are strawberries, blackberries, grapes, a watermelon, cantaloupe, corn, artichokes, parsley and poblano peppers.

I'm going to make some peach cobblers with the peaches and a small batch of blackberry jam with the blackberries. Of course, during the week we will eat all the fresh fruit we can, and tonight I'm going to make chile rellenos with the peppers and tomatoes.

Every night for dinner there is always something from the market. It makes cooking dinner easier that way, there's not too much to think about.

One of our favorite things to eat this time of years is sliced tomato, fresh mozzarella cheese with chopped basil from my herb garden drizzled with Calolea olive oil and balsamic vinegar (available at the FM). We can't get enough of it and always try and put lots of different varieties of tomatoes on the salad. I like cucumbers and onions on mine, as well. Ralph. not so much.

I've been making fresh tomato sauce to have on hand just because it's so easy and you can use it for so many quick dinners.

The market is only running for seven more weeks, and the best selection and variety of farm fresh fruits and vegetables is right now.

I know it's been a little warm this past couple of Saturdays, but it's so nice when the market first opens at 8:30 a.m. If you want the best selection, come early. If you want the best deal, come close to closing, 1 p.m.

This week is National Farmers Market week, so show your support and plan to stock up on all the goodness that's available every week at the 3rd & Curry Street Farmers Market.

Join us this Saturday at the market for cooking demo's throughout the morning starting at 9 a.m. Dan Burnham from Adeles will be sharing a recipe for tomato cucumber salad, and Amanda Skiba, a fellow food columnist, will be showing you how to make pizza on the grill. Becky from Becky's Pantry will be passing along helpful hints for using her peppered jelly, and I will be sharing my favorite recipe for tomatoes.

This recipe is one we served at Somethin's Cookin'.

Blackberry Buckle

Serves 10

Crumb mixture

3⁄4 cup sugar

1 cup flour

1⁄2 cup butter

1 teaspoon cinnamon

Batter

1⁄4 cup butter

1⁄4 cup sugar

7⁄8 cup flour

3⁄4 teaspoon baking powder

1 teaspoon lemon zest

1 teaspoon vanilla

3⁄4 cup half and half

1 whole egg

11⁄2 cup blackberries

Spray 10 baking cups (6 ounce size) with Pam or use cupcake liners and spray the top with Pam.

Make crumb mixture by cutting in the butter, with the flour, sugar and cinnamon. Refrigerate until ready to use

Sift flour, baking powder and add zest.

Cream butter, sugar, add egg and vanilla. Alternate adding the half and half and the flour mixture.

Wash berries and let drain on paper towels.

Spoon 2 tablespoons of the crumb mixture into each baking cup, divide the berries in two equal portions, using one portion divide the berries in the cups.

Spoon 2 tablespoons of the batter on top of the berries in the baking cup. Take the remaining crumb mixture and sprinkle it on top of the batter in cups.

Place baking cups on cookie sheet and bake in a hot oven 425 degrees for 20 minutes.

Let cool for 20 minutes before serving.

Run a knife around inside edge of the cup and gently remove each buckle to serving plate, serve with vanilla ice cream.

• Linda Marrone is a longtime Carson resident, manages the 3rd & Curry St. Farmers Market and is director of Nevada Certified Farmers Market Assoc.