Summer is in full swing and that means local berries, corn, stone fruit, summer squash and more! Our favorite local farmers market is back at Jack London Square every Sunday to grab your goods, just over a mile from your door at Orion. The bike and pedestrian paths along the Embarcadero make it an easy walk or bike between Brooklyn Basin and Jack London Square.
New hours at the Jack London Square Farmers Market are Sundays from 9am to 2pm, with the first hour dedicated for seniors (60+) and those that may be at greater risk.
Pacific Coast Farmers’ Market Association (PCFMA) is resuming its role as operator of the market.
“PCFMA began operation of the Jack London Square Farmers’ Market in 1989, and it has been a mainstay in Oakland ever since. CUESA has been honored to serve the Oakland community at Jack London Square Farmers Market for these last four years. CUESA is grateful that PCFMA will be taking the helm to steward the farmers market, and could not think of a better fit with their long history at the Square. CUESA is working closely with PCFMA to ensure a smooth and seamless transition. Thanks to everyone for your patience and support!” – CUESA
PCFMA continues to be vigilant in following all State and County COVID-19 safety guidelines. For additional information on the safety procedures in place and PCFMA’s COVID-19 response, please visit pcfma.org/pcfma-coronavirus.
Pate Sucre (Tart Crust) – makes 2 tart shells
1 pound butter
6 oz sugar, approx. ¾ C plus 2 Tablespoons
3 egg yolks
¼ cup heavy cream
1 ½ pounds flour, approx. 5 1/2 cups
Pinch of salt
Using an electric hand mixer or a stand mixer, cream butter and sugar for 3-5 minutes, until light and fluffy. Add yolks and cream and mix till smooth, 1-2 minutes. Scrape down the sides. Add flour and salt and mix 30 seconds, until the dough comes together. Chill for 1 hour before rolling. Roll to ¼ inch thickness to fit your tart shell ~ cut your crust one inch wider than the diameter of your pan.
Apricot Tart Filling
All-purpose flour, for dusting
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1/4 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees. Roll the dough out into a 14-inch circle on a piece of parchment paper or a Silpat baking mat. Place paper and crust on a sheet tray. In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture in the center of the dough. Spread out, leaving a 2-inch border of dough. Fold the dough up and over the apricots, making a crease or fold every 3 to 4 inches to enclose fruit and prevent juices from seeping out. Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 90 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack. Serve warm or at room temperature.
Experience life along the Oakland Waterfront! Introducing Orion, luxury apartments in Oakland, California. We offer the best amenities and a variety of floor plans designed to fit you. Life on the water here comes in dozens of unique sizes and looks. Orion offers a generous variety of studios, one-, two- and three-bedrooms and townhome-style floor plans to choose from, each complete with premium finishes including polished quartz countertops, stainless steel appliances, and an in-unit washer/dryer. Schedule a tour of Oakland’s newest neighborhood at Brooklyn Basin!