Honey Cinnamon Custard with Spring Rhubarb Strawberry Compote – Celebrating the Farmers Market!
Yesterday was the opening day of the Sammamish Farmers Market. I’ve been waiting for this day since last October! I’ve had a few meetings with Juliana, the market manager and every time I got more excited!
I moved to this area last summer and the market was where I met some of my first friends and business contacts in the area. I love farmers markets and when I found this one I was thrilled! The vendors, the people, the atmosphere…I knew I had found my families permanent Wednesday evening hot spot!
I was asked to do a cooking demo featuring the fresh produce at the market last summer – we had a fantastic time. I was honored to be asked by Juliana to return this season – this time every month! I’m going to be picking the freshest of the produce before each demonstration and create the fresh recipes for people to sample within minutes. I’m also planning on meeting some of the farmers, getting into the fields and creating recipes with the freshest, local, in season produce.
The opening last night was wonderful. The weather was gorgeous and people came flocking to the market to get fresh ingredients, locally made crafts and soap/lotions, pick up some of our favorite treats like Sweet Asylum Bakery’s cheesecakes or Sweet Treats fabulous ice cream, or George’s Bakery’s amazing pastries – this place is constantly surrounded! It is great to get dinner at the market from one of the vendors also, we love to do this for a special treat! The kids always want honey sticks from Misty Mountain Honey. I chatted with some of the owners of Rock Meadow Cellars, a local wine producer that I am so happy I met! I can’t wait to try their wine.
I was happy to find Colcannon, a new vendor at the market. They have fabulous authentic Irish 
pastries as well as items you can take to go home like Shepherds Pie. They will have a following in no time I am sure!
Pacific Northwest Bath had some great new products too – I’m going to pick up their all natural lotions for my chef-hands. They are hopeless, but the lotion felt amazing and made them smooth and soft.
My pick to bring home last night? Farm fresh eggs, fresh rhubarb and asparagus. We ate the asparagus simply steamed last night for dinner – yum – then I was hoping for inspiration to hit for what I would make with the rhubarb.
The eggs were screaming to be made into a custard – farm fresh eggs create a gorgeous rich color and flavor you can’t get from the store bought eggs. Similar to a pudding, tastes like a flan or crème brulee- but easy!
A beautiful fresh rhubarb/strawberry compote sounded amazing with the custard. Both are sweetened naturally with honey and a bit of stevia. The ingredients are all natural, healthy and “whole”. Perfect.
The leftover rhubarb/strawberry compote was delicious on top of my steel cut oats this morning. It is also makes a great spread as a jam alternative when it is cold.
Can’t wait until next week! I’ll be doing my first demo – come by and say Hi!
Not in this area? Check out YOUR local farmers market! Here is a link to markets around the country.
Enjoy!
Honey Cinnamon Custard
Makes 4 servings
2 cups milk
4 egg yolks (save the whites for an omelet)
½ cup raw honey
Pinch salt
4Tb cold water
4 Tb cornstarch
1 tsp vanilla
1 tsp cinnamon
Heat the milk in a saucepan until it starts to boil. Meanwhile beat the yolks, honey and salt until pale in color, about 4 minutes. Mix the cornstarch and water together, then whisk into the yolks. While whisking pour half of the boiling milk into the yolks, whisk 30 seconds then transfer the yolk mixture into the saucepan. Keep the heat on medium and stir constantly. Cook for about 15 minutes until the mixture is thickened and coats the back of a spoon. Remove from the heat and stir in the vanilla and cinnamon. (Want to make lavender scented custard? Steep some fresh lavender in the milk and strain before using.) Pour into a shallow container and cover with plastic wrap (touching the custard so it doesn’t form a skin.) Refrigerate about 3 hours or overnight. Serve with a dollop of the rhubarb/strawberry compote if you wish, or on its own.
Rhubarb Strawberry Compote
3 cups chopped fresh rhubarb
½ cup honey
1 cup strawberries, hulled and quartered
2 packets stevia
Bring the rhubarb and honey to a boil in a saucepan over medium high heat. Boil until the rhubarb starts to “burst” and get soft. Turn off the heat, stir in the strawberries and stevia. Let sit for 10 minutes (this will cook the strawberries.) Refrigerate until needed. This gets thick like jam when it gets cold.
Enjoy!
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