Category Archives: Fruit

  • Simple Garden Recipes With Cherries And Berries

    June 28, 2012

    21 Comments

    Strawberries with sour cream and brown sugar.

    Baked goat cheese and lettuce salad with cherries.

    When eating seasonally, the garden often dictates our menu. Right now we have cherries, strawberries and lettuces in full swing, and while we will preserve some of the fruit, we try to eat it at its peak. We also try not to do much with the main ingredient, if we grew lettuces or berries, that what we want to enjoy. So with that in mind, here are the first of a series of quick, simple recipes that highlight fresh produce straight from the garden or farmers market. This is also what we tend to have for lunch these days.

    Our first recipe is a simple combination of strawberries, sour cream and brown sugar. That’s all. You just clean the strawberries and put out some sour cream and light brown sugar. Just dip the strawberry in a bit of sour cream and then the brown sugar. The flavor is sweet, sour and tangy- with just a touch of molasses from the brown sugar. Instant dessert. And pretty, too.

    Simple, but very tasty.

    It is worth noting that this is our second crop of strawberries this season. And we do see a pattern emerging. The first crop is tasty, but often somewhat aesthetically challenged, with misshapen fruit. The second crop comes in with more consistent shape and color- so these kind of easy preparations look very appealing at the table. We put these strawberries out and they get eaten, quickly.

    Some strawberries from our second crop, these look better than the first crop.

    Our other simple recipe is a baked goat cheese, lettuce and cherry salad. Baked goat cheese salads have been around for a while, but they are still a great lunch or starter salad and a lovely meat-free dish. And the same basic recipe applies to most stone fruit or berries. If you have strawberries or blackberries or even peaches, you can use this recipe. One key is to taste your goat cheese and then select the fruit that best matches the flavor. Goat cheese ranges widely from creamy to chalky and sweet to very tart. Tart cheese tastes good with sweet stone fruits, while sweeter cheese tastes best with tart strawberries or blackberries (to us, at least). But these are fun experiments, try what you like. In this case we used a creamy, but tart, local goat cheese from Harley Farms to match our very sweet cherries, and it was delicious.

    Ingredients for baked goat cheese, lettuce and cherry salad.

    Baking the goat cheese and breadcrumbs.

    As for making the salad, it is easy, but has a few steps. Firstly cut the cheese into disks and sprinkle with fresh herbs and olive oil. Then make (or buy) some breadcrumbs and lightly coat the cheese with the breadcrumbs. Then bake in a 400 degree oven for 5-6 minutes. Meanwhile wash and dry your greens (remember the dryer the greens, the better the salad), make a quick vinaigrette and prepare your fruit. When ready to serve, dress the salad and then arrange greens, a disk or two of the cheese and some fruit on a salad plate. Simple, tasty and beautiful. There’s a reason you see this dish at restaurants, it works.

    Make a quick, flavorful vinaigrette.

    Arrange on the plate, season and serve.

    Continue reading →

  • Cherry Clafoutis

    June 26, 2012

    45 Comments

    Cherry clafoutis.

    Nothing makes us happier than growing, cooking, eating and sharing our own food. But there is a slight tyranny to the seasons. If you have cherries, you are cooking with cherries, period. And our Bing cherries are at their peak, so we picked them all. One small tree gave us four large bowls of cherries…all at once. Happily, cherries lend themselves to all sorts of dishes and cocktails (and we do seem to like eating and drinking). So this week you may see cherries in all sorts of dishes. But for now, let’s start with a classic cherry dessert, clafoutis.

    Fresh Bing cherries form our orchard.

    Clafoutis is a French dessert that combines cherries baked in a light batter, often with some added almond flavor. Think of the batter as “flan-meets-pancake” and you can get an idea of the light, yet rich, texture that rightfully lets the cherries star in the dish. Originally clafoutis featured sour or black cherries with the pits still in. Supposedly the pits add extra almond-like flavor, but as we have Bing cherries and like our teeth, we put pitted Bing cherries and almond extract in our clafoutis. You can also use this basic recipe with other stone fruits or berries, but if you want to be technical it would then be a flaugnarde, but feel free to call it a clafoutis- we won’t tell anyone.

    A cherry-pitter is a useful tool if you like cherries as much as we do.

    As for the recipe, clafoutis is a classic dish and there are many recipes out there. We chose to adapt an Alice Waters recipe that adds a few extra steps, but also adds extra flavor. In this case we season and pre-bake the cherries before we add them to the clafoutis. The extra cooking improves the flavor and texture of the cherries, but also leaves behind the base of a syrup you can reduce and drizzle on top of the clafoutis at service. Good stuff. We also prefer to cook clafoutis (and many desserts) in individual ramekins, we think it looks good and makes leftovers easier to handle, but a large baking dish works for this recipe as well.

    Season the cherries for pre-baking.

    Extra cooking for more flavor and better texture- plus you get cherry juice for a sauce.

    Place a layer of cherries in the ramekins or baking dish.

    Assembling the clafoutis is a pretty easy affair. Pre-cook the cherries, save the syrup, butter your baking dish(es), place the fruit in the dishes, make and add the batter and bake. The batter is the only part of the recipe that requires some extra effort, you need to whip egg whites and then fold them into the batter for the right texture. The clafoutis bakes for about 20 minutes at 375 degrees. While the clafoutis bakes, reduce your cherry syrup for a tasty and pretty sauce. When the clafoutis is done, add the sauce, dust with powdered sugar and serve.

    Make the batter.

    Pour batter over the cherries.

    Bake until browned and puffed. Continue reading →

  • Blueberry Slump: It’s No Slouch

    June 7, 2012

    17 Comments

    Blueberry slump with vanilla ice cream.

    Ok, I cop to the hokey title, couldn’t resist. Or you could call it a “grunt”, “cobbler” or even a “sonker”, but we will get to that later…

    We are in full berry season here at the farm and the blueberries are in their prime.  Two of the bushes are at their peak and we pick 2-4 cups of berries a day. In a week or two, it may be even more, as our slower bushes will catch up. Happy times at the farm. The only problem is what to do with all the berries. These are good problems to have.

    There are a few ways to deal with an abundance of berries; eat them (duh), share them, freeze them or cook/bake with them. We do them all. It is particularly worth noting that blueberries freeze well. One of the problems with trying to cook with freshly picked blueberries is having the volume to make big desserts like the slump. But if you freeze the berries you can build up some inventory, and with almost no loss of quality. To freeze blueberries simply place them on a sheet pan and put them in the freezer for a day (they don’t stick together this way). Then put the berries in a container in the freezer. They will keep for months. In this recipe we ended up using 1/2 fresh and 1/2 frozen berries and it was great.

    We have lots of blueberries, times are good.

    As for cooking and baking with blueberries, we have a pretty constant supply of blueberry muffins and pancakes but Carolyn likes to make other blueberry desserts, and this gets us to the blueberry slump. We recently saw an article on blueberries in Saveur and it included a recipe. You could say we adapted the recipe, but it really was just a reminder. Carolyn makes slumps and cobblers often in summer, as they are an easy way to enjoy fruit in a dessert.

    Making a slump is about as easy as dessert baking gets (Carolyn thinks the “Lazy Daisy” is the easiest dessert- recipe soon). Basically you heat the fruit in a skillet with some sugar and juice, then top it all with a quick biscuit dough and bake in the oven. The whole thing takes less than an hour, and only 10-15 minutes of active time, and you use one bowl and one skillet. You can even make the biscuit dough ahead of time. And the slump tastes great. As it should. Pretty much everyone likes fruit, sugar and biscuits. Add some ice cream and you start getting close to dessert nirvana.

    Make some quick biscuit dough.

    Boil berries, citrus juice, sugar and salt to dissolve the sugar.

    Top the berry mixture with the biscuit dough and sprinkle sugar on top.

    Bake in the oven for 25 minutes.

    Continue reading →

  • Banana Espresso Chocolate Chip Muffins

    May 20, 2012

    14 Comments

    Banana Espresso Chocolate Chip Muffins

    One of our major gripes about “healthy” cookbooks is that they are often the culinary equivalent of kissing your cousin. The recipes kinda work, but the result is usually “meh” food that celebrates what isn’t in the dish, and not giving you something that is healthy and tastes good. We think food, “healthy” or not, should taste good and satisfy your soul. So when we recently got Heidi Swanson’s “Super Natural Cooking”, we were curious to see how the recipes would turn out.

    If you are unaware of Heidi Swanson, she is a successful food blogger and designer. Her blog 101 Cookbooks is a nationally recognized blog for simple recipes using sustainable, whole foods. We are fans of the blog and decided to give the cookbook a try. The theme of “Super Natural Cooking” is the use of whole, natural foods in easy, basic vegetarian recipes. Think of the book as a solid introduction to the world of whole-foods cooking (and if you don’t know about ingredients like amaranth or quinoa, you soon will).

    Happily, Swanson does a good job of providing simple recipes that highlight the natural ingredients, rather than trying to re-engineer classic dishes. We are moving through her recipes and they are clear, well-written and the results are tasty. One of the first recipes we tried from the cookbook were for her Espresso Banana Muffins, but Swanson notes that adding chocolate chunks is a good option- so we ran with that and adapted the recipe.

    Banana Espresso Chocolate Chip muffins sound exactly like what they are. The “natural” adaptation is the use of white whole wheat flour and cane sugar instead of their refined cousins white flour and sugar. The white whole wheat flour provides a slightly nuttier flavor than white flour, which is welcome in this dish, as it compliments the bananas. As for the use of cane sugar, most people will be hard-pressed to taste a difference in flavor. Cane sugar has more of the natural molasses than refined sugar and gives a bit of pleasant (at least to us) “funk” to the sweetness of the sugar. To be honest, we use cane sugar syrup in cocktails all the time but could not taste it in the muffins. But this is fine, it just makes the point that cane sugar is a worthy option to replace refined sugar, if you are so inclined.

    As for making the muffins, it’s a traditional muffin recipe. The dry and wet ingredients are combined separately and then the dry ingredients are folded into the wet ingredients. Mix as little as possible to keep the muffins from getting tough. Pour into cups and bake. The only “extra” step is mashing the bananas, which takes less than a minute. And you can use a stand mixer, or not. Easy. Continue reading →