Bryn Mawr Farmers Market

Saturday turned out to be the perfect kind of day for a coffee and farmers market. Thankfully, you can do both at the Bryn Mawr Farmers Market located at Lancaster Avenue at Morris Avenue in Bryn Mawr every Saturday from 9Am-1PM, rain or shine.

I do not live in Bryn Mawr so I was a little concerned about parking, but the municipal lot where the market is located had ample parking so it started off well from the moment I parked my car. Before I started to snap up the local produce, we walked across the street for a coffee at Starbucks and we were on our way. My toddler was content to be pushed in the stroller and check out the dogs that were enjoying the market.

With about 15 vendors, the market offered organic cheeses, fruits and vegetables. A gluten free bakery sold a variety of breads and sweet treats. Some vendors had a large mixture of fruits and vegetables and some vendors sold one type of fruit.
The prices were higher for some items, but I am happy to pay more for local produce and the experience of strolling about with my toddler and enjoying the day.

I use the same pie crust for all of my pies and it has never failed me.

Strawberry-Rhubarb Pie
Found on Epicurious.com

For filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For Pie Crust

From Better Homes and Garden2 cups all-purpose flour1/2 teaspoon salt2/3 cup shortening6 to 7 tablespoons cold water
Make filling:

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely. These are the observations and opinions from my visit to the Bryn Mawr Farmers Market.

Sara is a kindergarten teacher who enjoys playing with her toddler, cooking new recipes and scrapbooking her photo memories.