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OAK CLIFF LION’S CLUB FARMERS MARKET

Tenth at Beckley oakclifflions.club

AMBIANCE: Open-air market

PRICE RANGE: $5-$15

HOURS: 8 a.m.-noon July 2 and the first Saturday of every month

The Oak Cliff Lion’s Club is the only permit holder for a farmers market south of the Trinity River.

The club started our neighborhood farmers market in the spring, in a parking lot donated by Cliff Temple Baptist Church, and the market has been growing every month.

There are vendors selling coffee, juice, tamales, baked goods and pickles. By Dallas city ordinance, more than 50 percent of vendors at licensed farmers markets must offer foodstuffs.

Recently, an East Texas farmer took a spot at the market, offering squash, onions, greens and peaches.

Tables at the market cost just $25, a steal compared to any other market in Dallas. John McCall, a Lion’s Club member and the market’s organizer, says he is working to recruit more farmers to the market.

“We’re starting off small,” he says. “But we’re going to keep at it.”

Summer Sweetness

A classic French dessert that might seem intimidating to make will surprise you with its simplicity. Pâte á choux is the dough that creates the airy and crisp shell that can be filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce or fresh fruit. Bite size and full of ice cream and fruit, profiteroles will win over the hearts of your guests and keep you cool during the summer heat.

RECIPE: PROFITEROLES

MAKES 24

PÂTE Á CHOUX:

1 cup water

1/2 cup butter, unsalted

1/4 teaspoon salt

1 1/2 cups all-purpose flour

4 eggs

FILLING:

Ice cream flavor of your choice (vanilla bean is recommended)

Fresh strawberries, sliced

DIRECTIONS:

Heat water, butter and salt in a medium sauce pan and bring to a boil. Once the butter is completely melted, reduce the heat and add the flour. Whisk until the flour and butter mixture form into a paste that pulls away from the sides of the pan.

Take mixture off of the heat and pour dough into a mixer with paddle attachment.

Mix on medium speed for 2 minutes to release the steam from the dough. Slowly add the eggs, one by one, and beat until the dough is smooth and all ingredients are fully combined. Pipe or scoop dough into 2-inch balls on a baking sheet.

Egg-wash the top of dough for a golden brown finish.

Bake at 425 °F for 10 minutes and then reduce the heat to 375 °F for about 15 minutes or until profiteroles are a light golden brown.

Allow the profiteroles to cool completely before filling.

Cut profiteroles in half and add one scoop of vanilla bean ice cream and fresh cut strawberries.

Garnish with powdered sugar. Serve immediately.

STORY / Rachel Stone PHOTOS / Danny Fulgencio