Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don’t shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.
Tag: pastry cream
It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment.
I haven’t made a coconut cream pie or tart in years. After discovering Tartine’s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction — something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn’t constantly compare my tart to it.