A new farmer’s market opened on Main Street in New Market, across the street from my B&B. The building is going to open soon as a breakfast and lunch restaurant called Vintage. I’m particularly excited about it because if I ever have a conflict with making B&B guests their breakfast, I can send them across the street with a gift card.
Every Saturday from 10-1pm in the Vintage back parking lot is the farmer’s market, which began a couple of weeks back but this was my first opportunity to check it out. All of the produce for the restaurant will come from what the local farmers bring to the market, and that’s how they’ll determine their weekly menu. Even the cocktails will include infused spirits using the local produce. There are already quite a variety of stands setting up on Saturday: produce, jewelry, honey products, household décor, cupcakes, plants, and even pony rides.
Today, among a lot of other things to put on next week’s menu, I picked up plums and peaches and made the dessert below since I already had some phyllo dough in the freezer. I unrolled one thawed pack and cut it into ten rectangles. I did not spread each layer with butter; just move them to plates carefully when they’re done.
Peach and Plum Tarts
1 package frozen phyllo (filo) dough or puff pastry, thaw then unroll
1 pound plums and peaches (whatever fruit you have)
10 t honey
Preheat oven to 375°. Cut through the layers of dough into pieces the size you want and place on a parchment-lined baking sheet. Cut peaches or plums into wedges and arrange on the dough. Bake for 25 minutes, check after 15 minutes and see if you need to turn the pan. Cool and drizzle each with about 1 teaspoon of honey to serve.
