Chocolate bars, condensed milk make great topping
May 8, 2013
I’ve been keeping a low profile since I’ve been cooking for the Assembly during the Legislature, mostly because I tend to write about what’s going on in my life in relation to food. After cooking for more than three months, I’ve been relieved of that duty because of a bum knee. Leaving that position has been difficult. I truly loved my job and will miss cooking for a group of dedicated, hard-working public servants and their support staff. I’ll be on desk duty for the next month in hopes that by the time the 3rd & Curry St. Farmers Market opens June 8, I’ll be feeling better.
Mothers Day is this weekend, and if you want to make your mother or wife a nice brunch or dinner with some farm-fresh ingredients, you need to come to the early spring farmers market at the Greenhouse Garden Center from 9 a.m. to 1 p.m. Saturday.
Minton Farms will be there with early Burlap cherries and apricots. Lattin Farms is bringing lettuce, spinach and its selection of baked goods, jams and jellies. You can pick up some strawberries from Chuck Vue Farms along with asparagus, peas and onions. We will have a new vendor from Silver Springs selling farm-fresh eggs. I’ve been using them cooking for the Assembly, and they are great. Hungry Mother Organics is sure to have something to please, and they’ll also be coming back to the 3rd & Curry St. FM. We’ve missed them. Smith & Smith Farms will be on hand with some wonderful fresh flower bouquets.
If you are not into baking but want some mouth-watering homemade pecan caramel, cinnamon or orange rolls, Rebecca from Carson City Confections has done all the work for you.
This early spring market will run from May 11-June 1. On June 8, we move to our regular location at 3rd & Curry St.
For a fabulous Mothers Day dessert, why not try chocolate strawberry shortcake with chocolate sauce? You can use any chocolate cake recipe that suits you or buy one. Use a biscuit cutter to cut circles from the cake. Cut it in half, top with your sliced and mashed strawberries, the other half of the biscuit, whipped cream and chocolate sauce. The recipe that follows is so easy. If you have any leftover sauce, you can store it in the refrigerator, heat it in the microwave and pour it over some ice cream.
In a small saucepan add:
14-ounce container of sweetened condensed milk
6 ounces of bittersweet chocolate; I used Ghirardelli and it takes 1½ bars
Heat on low, fill your empty bottle or can halfway with warm water, stir and add to the chocolate sauce to thin out a little and until it is the consistency you prefer.
Enjoy this delicious dessert and have a great day with your mom if she’s still here. If not, remember her today and keep her in your thoughts. I know I will.
Linda Marrone is a longtime Carson City resident, manages the 3rd & Curry Street Farmers Market and is director of Nevada Certified Farmers Market Association