20110922-171862-farmers-market-desserts.jpgA walk through your local farmers' market has the magical ability to answer all sorts of questions. It can predict the short term forecast, in that lots of apples and squash mean that the week is probably going to be on the cooler side. It can tell you about the changes of the season; does anything say spring more than the first sightings of young garlic and ramps? And of course, the fruits and vegetables on your local farmers' tables will inform you what you're going to be eating, cooking, and baking.

Breezing though my local market during the past few weeks, the peaches and apricots have made way for plums, then figs, and now apples and pears which means that the baked goods coming out of my kitchen are about to take an autumnal turn.

Farmers' Market Desserts is the kind of baking book that helps ease the transition from the bounty summer produce into the cool, shelf-stable world of fall and winter dessert making. Author Jennie Schacht guides readers though the seasons, creating desserts that will keep your October baking just as exciting as those first cherry pies of the summer.

For the next two weeks we'll be focusing on baking in season with a spicy, coffee-spiked Ginger-Pear Skillet Cake, Grilled Fig Sundaes with Balsamic "Fudge", and a Farmer's Secret Chocolate Bundt Cake. What's the secret? Well, you'll just have to check back and find out as we bake our way through Farmers' Market Desserts.

Win 'Farmers' Market Desserts'

Thanks to the generous folks over at Chronicle Books, we are giving away five (5) copies of Farmers' Market Desserts over the next two weeks.

All you have to do is tell us about what sorts of seasonal desserts you've been baking in the comments section below.

The standard Serious Eats contest rules apply.


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