Kent Bryant and Barb Weir sell homemade bread and jam at Orofino Farmers’ Market on Tuesdays in Orofino City Park.
Orofino Farmers’ Market: Barby and Kent
The Orofino Farmer’s Market meets weekly at Orofino City Park every Tuesday from 3 to 7 p.m.
This week’s featured vendors at the Orofino Farmers’ Market, are “Barby and Kent” who live in Peck.
Besides serving as Post Master relief in Peck, Barb Weir makes time to bake and can up a storm. Kent helps in all phases from helping to locate new and improved recipes to removing loaves from pans to gathering ingredients.
Seven varieties of wonderful homemade breads were presented this week, including white and Hawaiian breads and rolls, and honey wheat, Swedish rye, cornmeal, apple, and cinnamon raisin breads.
Her grandmother taught her the fading tradition of baking bread when she was about 10 -12 years old. “The best bread is made if you’re mad at someone.” She remembers her grandmother telling her. Kent adds that he gives her plenty of fuel to make the best!
What better complement to serve with homemade bread than homemade jam? One only needs to decide on which one as there are as many varieties of jam as there is bread. Presently, blackberry, cherry, grape, raspberry, watermelon and apricot /pineapple are the jams available. As pears come into season, Barb anticipates adding one of her favorites – “paradise pear jam,” with its beautiful pink blush.
Hard to imagine that there might be time to paint! Barb is an accomplished artist as well, with seven paintings currently displayed at Dr. Harpers’ Chiropractic Clinic. She also accepts orders.
A easy and perfect summer picnic menu might be something like this – fruit, cheese, bread and jam, accompanied perhaps, with a bottle of wine.
Recipe of the Week
Apricot-Pineapple Jam
Submitted by Barb Weir
· 3 cups prepared fruit, or 2 lbs. of fully ripe apricots
· 1 can (20 oz.) crushed pineapple in juice, undrained
· ½ cup fresh lemon juice
· ¼ tsp. butter or margarine
· 8 cups of sugar, measured into separate bowl
Bring boiling-water canner, half full with water to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stands in hot water until ready to use. Drain jars well before filling.
Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups of prepared fruit into 6 or 8 qt. saucepot. Add crushed pineapple and lemon juice.
Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil ( a boil that doesn’t stop when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Makes about 9 (1 cup) jars
Healing with foods
An apricot’s vibrant gold color marks it as a superior source of vitamin A and carotene. Its alpha, beta. Gamma, and delta carotenoids serve as an antioxidant and protect DNA from free-radical damage. Dried apricots are a good source of iron, cobalt, and copper, and are an effective remedy for anemia.
Apricots have a lubricating action on the lungs and colon and are used for a dry throat, dry coughs, bronchitis, asthma, emphysema and constipation. Excess consumption, however, may weaken the body or depress the central nervous system or respiratory functions. Apricots should be eaten in moderation during pregnancy.
Pineapple contains generous amounts of vitamins A, B6, thiamin, and C, as well as minerals manganese, and copper. This delicious tropical fruit is cooling; it aids in the digestion of starches and proteins and it destroys intestinal parasites. Pineapple juice relieves chronic bronchitis and has a soothing effect on a sore throat.