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Category Archives: Fruit

  • Summer Fruit Lazy Daisy

    July 15, 2013

    25 Comments

    Summer Fruit Lazy Daisy.

    Summer Fruit Lazy Daisy.

    There are some dishes we make here at the farm that are a bit of a mystery before we try them. We ask ourselves if we chose the right recipe, bought the right ingredients, cooked them properly with optimal equipment, plated them well, etc. The only way to really know how we did is to make the dish, take a look at it and taste it. But this is NOT one of those dishes. From the moment you start making a Lazy Daisy cake with summer fruit you know its gonna be good, real good….like staring at the oven while bakes good. From batter to oven to plate this cake just screams “I taste good, serve me with some ice cream!” (It does, we heard it from the oven….we swear).

    lazy3lazy4If looking and tasting great wasn’t enough, the Summer Fruit Lazy Daisy has a few other charms, it is as easy as cake making gets and it will work with almost any summer fruit. If you are like us, between growing fruit and buying it at the farmers market we tend to be up to our armpits have a “surplus” at times. And while we enjoy fruit out of hand and making jam, there is something about a big pancake mixed with peaches and berries and baked in the oven that sounds pretty good (and that’s basically what a Lazy Daisy is). Top it with ice cream and you are ready for a big smile and a nap.

    lazy5lazy6As we noted, and the name suggests, making a Lazy Daisy isn’t hard and is similar to making pancake batter. Heat your oven, grease a pan, melt some butter, mix the dry ingredients, add the wet ingredients and melted butter, pour into a pan, add in some fruit and bake. Cool, sprinkle on some powdered sugar (fend off your eager family and friends) and then serve. It really is that easy.

    lazy7lazy8lazy10The only hard decision is your choice of fruit and presentation. We used our peaches, strawberries and blueberries and then added some blackberries from the farmers market (our blackberries got fried in the heat wave, sigh). A good balance of tart and sweet. You can use any combination of berries and stone fruits, but we suggest you taste them and adjust the sugar to match the sweetness of the fruit. As for presentation, you can choose a pretty design, or just mix everything together. We chose the latter…it is a “Lazy” Daisy, after all.

    lazySummer Fruit Lazy Daisy:

    (Adapted, somewhat, from King Arthur Flour)

    Notes Before You Start:

    • Nada. Big oven pancake with summer fruit. ‘Nuff said.

    What You Get: A delicious and very easy summer cake. A perfect dessert for a summer get together.

    What You Need: No special equipment required.

    How Long? About and hour and 20 minutes, with about 15 minutes of active time. Anytime dish.

    Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Dessert, Fruit, Garden and Orchard Tags: baking, Cocktails, cooking, dessert, food, fruit lazy daisy recipe, lazy daisy, photography, photos, recipes, summer fruit lazy daisy recipe, vegetarian
  • Lemon Buttermilk Scones

    July 9, 2013

    18 Comments

    Lemon Buttermilk Scone.

    Lemon Buttermilk Scone.

    lscone3Another scone recipe? Well, yes. Firstly, Carolyn makes them a lot (the boys and I don’t mind). Secondly, if there is a “gateway drug” into the joys of baking, scones are it. Scones are quick to make, use common ingredients, are easy to tune/tweak and the dough can be frozen for future use. Close to the perfect pastry.

    lscone4lscone5But that doesn’t mean all scones are created equal….we like great scones. A little crunch on the outside, tender and moist on the inside, sweet but not cloying. Happily, Carolyn bakes up some truly awesome scones. And this recipe for lemon buttermilk scones is one of Carolyn’s better variations. And since the recipe features two of our favorite “special” ingredients, we aren’t surprised we like it so much.

    lscone6lscone7What special ingredients are we talking about? That would be citrus zest and buttermilk. If you want to be a better baker and/or cook, these are ingredients you need to use on a regular basis. Citrus zest brings clean bright citrus notes to dishes without the liquid, sourness and acid of the juice. If you wonder what that extra kick is in that super-tasty chicken, fish or veggie dish- look for some zest (sometimes you can’t even see it, but it was there). In baking or ice-cream making citrus zest brings out big flavors with minimal footprint or impact on the chemistry/balance of a recipe. And don’t even get us stared on citrus zest and cocktails…..a lifetime study (one we are pursuing as we speak).

    lscone10

    The daily haul from the garden- good with scones.

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    Posted By: putneyfarm Category: All Recipes, Breakfast, Dessert, Fruit, Garden and Orchard Tags: best scone recipe, buttermilk scones, Cocktails, cooking, cooking with zest, food, garden, lemon buttermilk scones, photography, photos, recipes, vegetarian
  • Happy July! Have A Peach.

    July 1, 2013

    35 Comments

    july1july2It’s hot here. Really hot. Not just “I am from Northern California and anything over 75 degrees makes me whine” hot (although it does….and I do). I mean 100 degrees and no wind hot. And it will last for a few more days. It is so hot the roses withered (mostly) and the bees spend more time at the bird bath than in the flowers. Let’s hope the tomatoes like it. Meanwhile, we are picking our fruit early and seeking shade. But there is an upside…we have peaches. Lots of peaches.

    julyjuly9Our orchard (such as it is) has over a dozen trees and 25% of those trees are peaches. We have Red Haven, Sun Crest and Indian Free peach trees, with the Red Havens being the earliest and heartiest. The Sun Crests are the sweetest and the Indian Free have the most unusual flavor and color, but the Red Havens make up the bulk of our peaches, and we can live with that. This crop is good, with big, sweet and juicy peaches that are (mostly) nice to look at. Success. And while you might see some peaches in recipes, we mostly eat them out of hand. No embellishments needed.

    july3

    Yes, yes, you are happy to see us….

    july10july11Otherwise, life in the garden marches on. The blueberries are near the end (they don’t love the heat much, either). Strawberries are thriving, eggplants and zucchini are coming in fast. Carrot tops are big and bushy, hinting that we may have some good stuff growing underground. The early tomatoes are giving us a few teasers to enjoy at lunch. And the herb garden is becoming an herb forest (thicket?). Lemon verbena anyone? Anyone?

    july12 Continue reading →

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    Posted By: putneyfarm Category: Fruit, Garden and Orchard, Vegetables Tags: Cocktails, cooking, flowers, food, Fruit, garden, gardening, photography, photos, recipes
  • Calm Before The Garden Storm

    June 13, 2013

    23 Comments

    Eggplant blossom.

    Eggplant blossom.

    Life is never really “stormy” here at the farm, or in our garden. But we are in our early season lull before our late summer “pop”. The blueberries, herbs and flowers are in full swing, but otherwise we are in a quiet period. Our cherries are long since gone, but the farmer’s market has more (we aren’t quite done with cherries, stay tuned). The strawberries are between crops, the peaches and nectarines are weeks away, the apples and pears are further out.

    prep2prep3But the tomatoes, squash, cukes, peppers and eggplant are coming, and when they come, they come on strong. If we have a good season (and that is a big “if”), the challenge will be keeping up with the tomatoes. This is a good problem to have, one we look forward to. Giving away tomatoes is a very good way to buy new friends and keep existing ones…and we aren’t above that sort of thing.

    prep4prep1But for now we wait, work and watch the bees in the flowers. It’s summer. The sun shines during the day, the stars sparkle at night and the garden has new surprises every morning. The storm is coming, but it will be welcomed with open arms.

    prep6prep7 Continue reading →

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    Posted By: putneyfarm Category: Fruit, Garden and Orchard, Musings Tags: cooking, flowers, food, garden, gardening, photography, photos, recipes, Tomato, vegetables
  • Mai Tai Sorbet

    June 11, 2013

    22 Comments

    Mai Tai Sorbet, with a little extra rum...

    Mai Tai Sorbet, with a little extra rum…

    This is one of the best dishes we’ve made so far at the farm. What do we mean by “best”? Well, it certainly tastes great (like a Mai Tai) and was fun to make, but it is also “ours”. This one was our inspiration and our recipe. We searched the web for Mai Tai sorbet recipes and other than a passion fruit and pineapple thing that may taste good, but has nothing to do with a real Mai Tai, there are no other recipes. We will “claim” this one so please excuse us if we crow a little. But if anyone has examples otherwise, that is fine. We are just happy to keep making this.

    mts6mts5The inspiration came from a somewhat odd source. A few weeks ago Carolyn made Elegant White Cake with Chocolate Ganache, and it was very, very tasty. One of the key flavors of the cake was a little almond extract that gave the cake a marzipan-ish flavor. We wondered what other dishes might benefit from a touch of almond and we immediately though of the almond and orange flower water flavor of orgeat syrup. If you are unfamiliar with orgeat, it is the key flavoring that makes a Mai Tai a Mai Tai. We also had some Cara Cara oranges we need to use, and suddenly the idea of “Mai Tai Sorbet” came up. Carolyn thought it sounded like a decent idea, so we gave it a try.

    mts7mts8The recipe came together quickly. A Mai Tai cocktail combines two aged rums, lime juice, Cointreau (or orange Curaçao), orgeat, simple syrup and is garnished by a lime shell and some mint. Our Mai Tai Sorbet combines lime juice, orange juice, simple syrup, a few drops of almond extract, dashes of aged rum and Cointreau (you could also use rum and/or orange extracts) and some Bittermen’s Tiki Bitters (optional, but very good). We garnish with a sprig of mint and some grated lime zest to mimic the lime shell in the cocktail.

    mts10mts9The only trick to this recipe is to taste your sorbet base as you make it. Oranges vary in sweetness and extracts vary in strength. We make a little extra simple syrup to tune our base, and remember that the base will taste sweeter than the final sorbet- frozen foods taste less sweet. So if the base tastes a bit sweeter than you like, it is probably right. We also add the almond extract a few drops at a time and taste. Almond extract is strong stuff, so we used about 8 drops, tasting as we went. Same for the Tiki bitters, we ended up at about 6 drops, but tune to your taste. Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Cocktail Recipes, Dessert, Fruit, Rum / Cachaca Tags: best sorbet recipe, Cocktails, cooking, dessert, DrinkWire, food, Mai Tai, mai tai sorbet, photography, photos, recipes, sorbet, tiki sorbet
  • Weekly Cocktail #39: Blood On The Adriatic

    January 11, 2013

    23 Comments

    Blood on the Adriatic.

    Blood on the Adriatic.

    After the detours of the holidays and Mixology Monday, we now resume our normal weekly cocktail schedule. And we are happily back at “work”. As for this week’s cocktail, it certainly checks a lot of our boxes for how we choose drinks. Seasonal ingredient? Check. Excuse to try a new type of booze? Check. Not too boozy? (it’s January, we’re a bit pickled from the holidays) Check….Oh, and does it tastes really good? Check.

    blood3The Blood on the Adriatic combines blood orange juice, Amaro Montenegro and Aperol, shaken and strained into a cocktail glass. It is easy to make, uses the blood oranges that are in season, is barely stronger than a glass of wine, looks beautiful (IMHO)…and packs a lot of complimentary flavors. We based this cocktail off of the Adriatique Cocktail from Jackson Cannon at Boston’s Island Creek Oyster Bar.

    blood4Serious Eats wrote this cocktail up a while ago and we loved it, with the sweet, acidic orange juice playing well with the herbal and bitter Amaro and the citrus and rhubarb of the Aperol. But both of us immediately thought the cocktail would be better (at least for us) with the more tart, berry-ish complexity of blood oranges. And we think we were right. The tart, acidic berry flavors add to the sweet orange and balances the bitter notes. This cocktail is very refreshing and has a wonderful aroma. And we will admit that we just love the color.

    blood7As for the ingredients, you can find blood oranges in most good produce or farmers markets this time of year. We tend to prefer the deeply colored Moros, but all blood oranges will have that berry-ish flavor. As for Amaro Montenegro, it is a type of Italian “Amari”, a family of bittersweet, herbal liqueurs and digestifs (here is a good intro guide). Amaro Montenegro is one of the more “accessible” Amaro, it is sweeter and less bitter than most, with complex herb and honey notes and only about 25% alcohol. Aperol is basically Campari’s sweeter, lighter, and less bitter, boozy and “ashy” cousin. Aperol has lots of sweet citrus and rhubarb flavor with a bitter finish. Both the Aperol and Montenegro are good introductions to more bitter-flavored cocktail ingredients.

    bloodWhile these may seem like disparate flavors to put in a cocktail, they all share a similarity. Each has sweet notes on its own, but is balanced by another flavor. Blood oranges have the tart berry flavors, Amaro Montenegro has herbal notes and the Aperol adds more fruit and a bitter finish. When you put them together you get a sip that starts with tart, moves to sweet, fruity and herbal and ends with a clean, slightly bitter finish. And for all that flavor, this cocktail is way less than half-strength, so you can have more than one. Good stuff? Check.

    blood2Blood On The Adriatic:

    Ingredients:

    • 1 oz. blood orange juice
    • 1 oz. Amaro Montenegro
    • 1/2 oz. Aperol

    Assemble:

    1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and double-strain into a chilled cocktail glass, coupé or flute. Serve.
    Related articles
    • Seasonal Sips: Aperol Spritz (o.canada.com)
    • Mixology Monday Cocktail: Alone, Bitter at the Beach (putneyfarm.com)
    • Ingredient of the week: blood oranges (o.canada.com)
    • A Few Christmas Cocktails (putneyfarm.com)
    • Averna Amaro Winter Cocktail – The Sicilian Sleigh Ride (manoavino.com)

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    Posted By: putneyfarm Category: All Recipes, Cocktail Recipes, From The Garden, Fruit, Garden and Orchard Tags: Amaro Montenegro, Aperol, art, blood on the adriatic, blood orange, blood orange cocktails, Boston, Cocktails, cooking, DrinkWire, food, Island Creek Oyster Bar., news, photography, photos, recipes

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