July 23, 2005

My weather outlook says the heat spell should break by the weekend so if you've been detered from going outside lately, plan to get out in the cool of the morning. And eating Market fresh foods just feels cooler.

The Chef at the Market Tour - Once a month throughout the summer, a chef with sustainable food interests will be leading a tour through the Arlington Farmer's Market.

• Susan McCreight-Lindeborg or Joe Raffa of Majestic Café for Aug. 20
• Jeff Buben of Vidalia for September 24.

Summer Berry Pudding

You can use whatever berries are in season. But I’m not sure why this is called a pudding.

Also, while the recipe calls for mixing sugar with the berries, our fresh picked market berries may stand on their own without the additional cup of sweetener.

• 2 cups sugar
• 1/3 cup softened butter
• 2 cups flour
• 1 teaspoon baking powder
• pinch of salt
• 1 cup milk
• 1 cup boiling water
• 2 cups fresh berries

Start by heating the water and greasing the pan. Preheat oven.

Beat just 1-cup sugar and butter. Add flour, baking powder, salt and milk until combined. Don’t overbeat.

Pour batter into greased 8x8x2 inch pan.

Combine berries with optional 1 cup of sugar to taste. Pour over batter, then cover with 1 cup boiling water.

Bake in 350 degree oven about 40-45 minutes until toothpick stuck in the batter in dry.

The Chef at the Market Tour - Once a month throughout the summer, a chef with sustainable food interests will be leading a tour through the Arlington Farmer's Market.

• Susan McCreight-Lindeborg or Joe Raffa of Majestic Café for Aug. 20
• Jeff Buben of Vidalia for September 24.