And a one, a two, a one, two, three…

July 27, 2008
Week three and we’re still rolling. This week we’d like to thank our farmer’s market vendors River Bend Farm (in South Deerfield), Crabapple Farm (in Chesterfield), and The Kitchen Garden Farm (in Sunderland) for filling our crepes (and your mouths) with delectable little things like this:

(Blueberries from River Bend and raspberries from Crabapple)

and these:

(Heirloom tomatoes from the Kitchen Garden that were the starlettes of the herb-goat cheese- tomato crepes.)

Leading to happy people with full bellies:

Thanks Greenfield! (for more pictures click the flickr photos link on the upper right side of this page.)

We won’t be at the market next week (our side jobs intervene) but check the blog in a few days for a “What’s at the market this week?” update, a seasonal recipe- we might figure out what to do with that Kale we bartered for- and a free crepe give-away. Whoo whoo!


Two Tarts: Take Two

July 25, 2008


Weekly Menu, originally uploaded by Two Tarts.

Week two at the Greenfield Farmer’s Market and Two Tarts are in full effect!

This week, we stuffed our crepes with fat black and red raspberries, creamy herbed goat cheese, and cocoa hazelnut spread covered in thinly sliced bananas. But it was the butter-sugar-lemon crepe that won a surprising amount of attention. I don’t blame you, people, I must have eaten 4 of them that day. Tart and tender, sweet but not sickeningly, the lemon crepe was the perfect companion to that goat cheese crepe you just finished.

Add some delicious iced caffeine…I mean coffee…and you have reached farmer’s market nirvana. Really.

Holy Crepe! We made it into the Greenfield Farmer’s Market!

July 19, 2008

After a fall of dreaming, a winter of planning, and a spring full of sweat and a few tears, Two Tarts has finally opened its stand at the Greenfield Farmer’s Market.  We sold out an hour early on our first day- thank you Greenfieldians and others- and had a terrific time to boot.

Each week, we plan to feature fresh, seasonal ingredients from local farms and will post pictures and a recipe for you to try at home.  This week we were able to grab some of the last fat, juicy strawberries from Nourse Farms in Whately, MA. They were sweet enough to stand on their own but also shared some crepe real estate with bananas, cocoa hazelnut spread, and occasionally (naughty strawberries) with both.

Here are a couple of pictures from our first day (you can see others including some of the delicious things we got in exchange for crepes by clicking on the flickr pictures on the right side of the page):

Is Tart I

Recipe for Herb Goat Cheese Crepe Filling:

16 oz. goat cheese (preferably local)
4 Tbs chopped herbs (chives, parsley, basil, anything you have on hand)
3 garlic cloves
2 Tbs scallions
3/4 Tbs flavored vinegar
1/8 tsp freshly ground black pepper

Chop all ingredients (minus cheese) in a food processor for about 15 seconds. Beat cheese and herb mixture with an electric mixer until incorporated. This should last about a week in the refrigerator.
(Adapted from Cafe Beaujolais cookbook) Spread in a crepe and enjoy!

See you next week!