by Heather Roszczyk, Market Assistant
June 29 was an especially tasty day at the market, where we celebrated our nation’s independence with Americana galore. Prior to the opening bell, market staff, vendors, and the 100+ customers waiting to get in were treated to a beautiful rendition of the national anthem, played by local brass quintet First Class Brass. When the applause died down, the bell rang and the floodgates opened! We are, of course, first and foremost a farmers’ market. So the food and farmers were still the focus of that Saturday, and we saw happy customers hauling away armloads of ingredients for delicious 4th of July BBQs all morning long.
But we also had some special events lined up for the day. The morning began with a peaceful session of Yoga at the Market, led by Nancy Lynn Holland. This yoga series is finished, but stay tuned – there may be another coming later in the season! Later, everyone got into the spirit of Independence Days past by watching a fantastic match between the Whiskey Island Shamrocks and the Mansfield Independents, two teams in a local vintage base ball league. These guys and gals play by rules established in the late 1800s and it was tremendous fun to watch their skill at the game, particularly in period costume. Centuries of baseball collided when Orbit, mascot of the Akron Aeros paid a visit to the market too! (Be sure to visit Countryside Conservancy’s table at the July 15 Aeros game!)
Finally, June 29 was our annual Apron Ties & Homemade Pies event. This homemade pie contest, in its third year, boasted some scrumptious entries, including Chocolate Mousse Pie, Blueberry Crumble Pie, Corn Custard Cherry Pie, and more. After some tough deliberation, our esteemed judges named a winner, and market customers followed up with a people’s choice award. Check out the winning entries below, and start planning your entry for next year!
Chocolate Mousse Pie
10 oz. raw almonds
22g cocoa powder
35g coconut sugar
105g coconut oil (softened)
1 tsp vanilla extract
1/2 tsp salt
3 average avocados
1/3 cup almond milk
2/3 cup maple syrup
1 tbsp smooth peanut butter
1 tbsp arrow root powder
1/4 tsp salt
1 tsp vanilla extract
1 cup chocolate chips
1/4 cup cocoa powder
Oil bottom of a springform pan.
In food processor, pulse almonds. Add remaining crust ingredients and process until thoroughly blended. Press mixture into bottom of pan. Bake in 400F oven for about 8 minutes. Set aside to cool.
Pit the avocados and scoop flesh into food processor. Add all ingredients for mousse, except chocolate chips, to processor. Mix until smooth.
In small bopwl, melt chocolate chips. Pour melted chocolate into food processor. Blend until smooth. Smooth mousse over crust.
Top with cut up strawberries. Chill until ready to serve.
People’s Choice Award:
We didn’t receive directions for this tasty pie, so it’s up to you to use some kitchen creativity and make it your own!
Thanks to everyone who entered – see you next year!