Market Watch: Berry Good
Truth be told, I didn’t make it to the market last week. Only an event such as the marriage of dear friends can keep me away this time of year, and I am thankful to the Common Ground Co-op and a steady supply of goat cheese for getting me through the week.
Broccoli, cauliflower, green beans and beets are some of my favorite vegetables — finally in season — and I cannot wait to start eating my fill. But really, right now it is all about the berries, and Market at the Square is due to have quite the supply this coming weekend.
Just in time for the Fourth of July: Cherries (both sweet and sour), raspberries, blueberries, gooseberries, strawberries and even some peaches. I’m picturing a berry tart decorated to look like an American flag. Anyone interested? For the Martha Stewart in you, Epicurious, has a wealth of recipes for sweet summer deserts and refreshing libations, putting all these great berries to good use.
For the more ambitious, now is the time to begin canning and preserving the summer bounty. Good planning is essential and you want to be prepared with recipes and equipment in store before you buy your fruits and vegetables. Making preserves of the summer’s fruit can be one of the most rewarding activities for the true gourmand, and your hard work now will pay off in dividends come the dead of winter. If you can boil water you can make preserves. Here is an easy recipe to get you started:
Blueberry Jam from the Joy of Cooking
About five half pint jars
Pick through, wash and stem:
2 pounds blueberries
Remove, then put them in a heavy stainless steel pan.
Crush the bottom layer.
If desired, add: 1/2 cup water
Cook over medium heat, simmering until the berries are almost tender. Add for each cup of blueberries:
3/4 to 1 cup sugar
Boil rapidly, stirring frequently, to the jelling point. (see note)
Remove from the heat and skim off any foam. Ladle into hot 1/2 pint jars leaving 1/4 inch headspace. Process for 10 minutes in a boiling-water canner.
Note: Jam can be eaten right away or frozen as an alternative to canning. Canning is an easy yet important process that should be done properly.
Jelling point refers to the moment when everything comes together and when, once cooled, the preserves will jell. The jelling point is at 220-222 degrees Fahrenheit, and a candy thermometer is useful.
Market on the Square runs every Saturday from 7a.m.-noon, rain or shine now through Nov. 8. The farmer’s market is located in the parking lot of Urbana Square Mall on the corners of Vine and Illinois Streets.
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Most Recent Comments
The Alan Partridge lookalike on the right in the first small photo has nothing to condescend to anyone about. AH HA!
Snell and the little Hitlers of the neighborhood association need to chill out. Legitimate businesses should have the freedom to exist without having to endure the slings and arrows of ignorant and misguided opposition.
Yeah, I’d agree that Transporter Room 3 is the worst house venue I’ve ever seen.
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I think it’s neat that SP has turned rightward, now espousing a Tea Party-style frustration with government regulations & taxes.
This makes me so sad. (Happy to live in Urbana, though!) Crave Truck has been a GREAT addition to the food choices in C-U, and it’d be a travesty to chase them away. This town should be supporting small businesses. I’m glad to hear that they’ll still…
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Okay, almost 24 hours later and I finally got Issac’s Summer joke. I’m an idiot.
Swap the dog for a fire pit and it sounds like you’re writing about my back yard. Very nice.
@Dan - Wow. Unfortunately, I have to refrain from further comment due to a previous employment relationship. But with that brief context you might be able to imagine possible comments or responses I could have.

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Food trucks are the start-up, small businesses of the future for those unable to afford real estate. No surprise, that merchants who pay rent, utilities, and maintenance on a property would despise the traveling competition. Or developers who build more empty retail spaces would want to close…