June 13, 2019

Let’s Make Cool Treats

Lemon Buttermilk Ice Cream with Blueberries

Summer is around the corner and temps are on the rise. There are many easy and refreshing treats you can make to help you beat the heat. You can incorporate our seasonal fruits like strawberries, plums, peaches, kiwi, watermelon, lemon, and blueberries too.

Most anything can be frozen, so grab your favorite ingredients and let’s play around! We are going to talk ice pops and sherbet here! So, let’s get to it.

Strawberry Yogurt Popsicles

Fancy & Fun Ice Pops

Add pureed naturally sweetened fruit with a splash of lemon or lime to reduce the overly icy texture. Fruit juice such as orange, lemon or apple make reliable pops that stay colder, longer. A combination of these two also works to create complex flavors. Add a few thinly sliced fruits to give ice pops a fresh, homemade flair. To make your ice pops creamy and smooth, you can add yogurt (dairy -free works too) and/or coconut milk. Once your pops are made, give at least 4 to 6 hours to turn the parts from liquid to solid. Overnight freezing is best and then you have something to look forward to the next day!

Strawberry Peach Yogurt Ice Pops
Adapted from How To Make Your Own Homemade Fruit Popsicles by Jessica Gavin

These are very easy to make and you can be creative with their presentation too.
1 strawberry, small slices
3 cups strawberries, with tops removed
3 peaches, peeled (optional), sliced and pureed
1 lemon, cut in half
2 tablespoons honey, divided
2/3 cup vanilla greek yogurt (or dairy yogurt alternative)
1/3 cup coconut milk (optional)
Ice Pop Mold (lots of fun shapes out there!)

For a layered or swirled look:

1. In a blender or food processer, puree strawberries with four teaspoons honey and a squeeze of lemon. Then set aside. Rinse vessel, puree sliced peaches with two teaspoons, honey, a squeeze of lemon. Set aside.

2. In an 8-piece serving ice pop mold, add one strawberry slice to the bottom of each mold.

3. Layer the ice pop as follows: 2 teaspoons strawberry puree, one teaspoon yogurt, two teaspoons mango puree and repeat. Make a fruit puree your last layer.

4. Tap the mold on the counter to make sure all the layers settle.

5. Optional: use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.

6. Insert the popsicle sticks and then freeze for at least 6 hours or overnight.

For a blended look:

1.In a blender, puree strawberries, peaches, honey and a squeeze half a lemon. Add yogurt and coconut milk and blend once more.

2. In an 8-piece serving ice pop mold, add one strawberry slice to the bottom of each mold.

3. Pour the mixture into the ice pop molds.

4. Tap the mold on the counter to make sure all the layers settle.

5. Insert the popsicle sticks and then freeze for at least 6 hours or overnight.

Making Lemon Buttermilk Sherbet

Simple Sherbet With A Gourmet Flavor

Sherbet is made like a sorbet, but with the addition of cream or milk that gives it a texture halfway between sorbet and ice cream. We like to use buttermilk in the recipe because it’s lower in fat and gives a little more tartness. Because sherbet is traditionally made with fruit flavors, it is light and refreshing. If you are feeling creative, you can make other culinary sherbet delights such as German Chocolate, Shortbread Crunch or Pecan Date Pie. Below is the one we made and it turned out light, refreshing and satisfying.

Lemon Buttermilk Sherbet
Adapted from The Perfect Scoop by David Lebovitz

1/3 c water
2/3 c sugar
zest of 1 lemon
2 cups buttermilk
1/4 freshly squeezed lemon juice
½ cup fresh blueberries (optional)

1. Combine water, sugar and lemon zest in a medium saucepan. Place over medium-low heat, stirring until sugar has dissolved. Remove from heat, and bring to room temperature, then chill completely in the fridge.

2. Once sugar syrup has chilled, whisk in the buttermilk and the lemon juice.

Ice Cream Maker Method:
3. Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.

4. Transfer to a storage container, and gently fold in blueberries if desired. Place in freezer and allow to freeze until set.

Food Processor/Blender Method (this is what we used!)
3. Transfer mixture to a gallon-size zipper bag or large, shallow container, then place into freezer (your goal is to freeze the mixture as a thin sheet). Freeze until solid, about 4-6 hours or overnight.

4. Break frozen mixture into small chunks, then add to the bowl of a food processer fitted with the chopping blade. Pulse until mixture is smooth and creamy, then transfer to a storage container.

5. Gently fold in blueberries (optional), then place in freezer and allow to freeze until set.

Mini Ice Cream Sandwiches


Once your sherbet is ready, you can get even more creative. Make mini ice cream sandwiches, make waffle cones or add a homemade sauce. It may sound a little unusual, but certain salts and olive oils are amazing to sprinkle or drizzle on top too.

We hope we have given you some inspiration and that you have as much fun as we did making these cool treats!

How to add products to your delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 6 pm, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Not part of our farm family?
 Find out if we deliver to your neighborhood.

How to Care for Stone Fruit & Recipe Roundup

How to Care for Your Stone Fruit & Recipe Roundup

During stone fruit season, we’re often asked how to best store fresh apricots, peaches, nectarines,  plums, pluots, peacotums and apriums. Keep these helpful tips in mind:

When the Stone Fruit from Your Farm Box Arrives Ripe & Fragrant
If there’s a little bit of  “give” when the fruit is gently squeezed and it gives off a sweet flowery smell, they are ripe and should be eaten or refrigerated immediately to prevent over-ripening. Plan to enjoy within a couple days.

When the Stone Fruit is Still Firm:
If there isn't much "give" when you give it a gentle squeeze, your fruit can benefit from some additional ripening time on the counter, in a cool place, out of direct sunlight and under close supervision as a warm day in a warm room can quickly lead to spoiling.

Another Question to Ask:

How warm is your house during the day? If it’s warm, it’s best to keep your fruit refrigerated. It doesn't take much time on a warm day for them to start to soften up. If you end up with some spots that aren't as appetizing looking, you can still trim those parts off and enjoy the rest of the fruit. 

For the Best Flavor:

Stone fruit aficionados will swear that flavor and aroma are superior at room temperature, but that’s not necessarily how to best store them. Let the fruit briefly come to room temperature before snacking, and you’ll get the best of both worlds—longer storage and full flavor!

How to Care for Your Stone Fruit & Recipe Roundup


GRILLED STONE FRUIT

Plums, peaches, nectarines, apricots and pluots are all delicious grilled. Add to a green salad, serve over Greek yogurt and drizzle with honey, or with vanilla ice cream and a reduction of balsamic vinegar. Click here for the recipe.

How to Care for Your Stone Fruit & Recipe Roundup


Fresh, juicy peaches are a special part of summer, and make a great addition to this refreshing punch. Try it as a non-alcoholic beverage or with a splash of rum or vodka.

Peppermint Peach Punch


Ingredients:
2 cups water
2 peppermint tea bags
4 large, ripe peaches (white, yellow or a mix)
1 lemon, juiced
4 cups ginger beer
2-3 mint sprigs, for garnish (optional)
Directions:
Bring water to a boil in a small saucepan. Add tea bags, remove from heat and let steep for 15 minutes.

Meanwhile, peel and pit three of the peaches. (We used a vegetable peeler, but you can also use a knife to peel them). Toss the peeled peaches in a blender with the lemon juice and puree until smooth.

Cut the remaining peach into slices and combine in a pitcher with the peppermint tea, peach puree and ginger beer.

Fill two (or more) glasses with ice, pour in the punch and garnish with mint (optional).

(serves 6)

How to Care for Your Stone Fruit & Recipe Roundup

APRICOT FRUIT LEATHER

Homemade fruit leather is relatively simple to make and a great way to use up an abundance of fruit. It's a convenient on-the-go snack too! Click here for the recipe.

How to Care for Your Stone Fruit & Recipe Roundup

APRICOT LATTICE PIE

Lattice pie is easier to make than it looks, and this is the perfect pie to try out your skills. Beautiful and delicious! Click here for the recipe.

How to Care for Your Stone Fruit & Recipe Roundup

ARUGULA SALAD WITH GRILLED PEACHES

The natural sweetness of the grilled peaches, the smooth, velvety texture of avocado and the peppery flavor of the arugula are the perfect blend in this summer salad. Enjoy for lunch or a light dinner. Click here for the recipe.

How to Care for Your Stone Fruit & Recipe Roundup

STONE FRUIT SANGRIA

This delicious sangria is full of fruit and is the perfect refreshing summer drink.

Ingredients:
For the Fruit Purée

1 apricot, pitted
1 nectarine, pitted
1 peach, pitted
1 lemon, zested and juiced
1 tablespoon honey

For the Sangria

1 (750-ml) bottle chilled rosé
1 cup elderflower liqueur
1 teaspoon pure almond extract
2 pluots, pitted
2 plums (red and/or black), pitted
2 nectarines, pitted
2 apricots, pitted
2 peaches, pitted
10 cherries, pitted
2 cups sparkling water

Directions:
Make the purée: Wash, pit and coarsely chop the stone fruit. Place the chopped fruit in a food processor or blender, add the lemon zest, lemon juice and honey. Purée until smooth. Transfer to a large pitcher.

Add the rosé, elderflower liqueur and almond extract to the fruit purée in the pitcher. Pit all the stone fruit and cut them into wedges. Add all the fruit to the pitcher. Chill for at least 1 hour and up to 2 days.

Fill some glasses with ice; pour in the sangria and fruit to fill the glasses 2/3 full. Top with 2 ounces sparkling water. Stir and serve.

serves 8-10

How to Care for Your Stone Fruit & Recipe Roundup

Brown Butter, Plum and Almond Skillet Cake

This moist and nutty cake makes a delicious dessert, but also pairs well with a cup of coffee in the morning. Click here for the recipe.


How To Add Stone Fruit To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 6 pm, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.

June 6, 2019

Cooking With Scraps Book Giveaway!

Cooking With Scraps
When author Lindsay-Jean Hard was working on her master’s degree, the city she was living in only accepted #1 and #2 plastics for recycling. All other recyclables were simply thrown away. Frustrated by this, Lindsay set up recycling bins throughout her building with signs showing which items could be thrown away in each bin. When she went back to her hometown to visit her parents, she lugged the trash bags across the state with her so they could be recycled properly in a city that accepted all of the items. Needless to say, Lindsay did not appreciate waste. Although extreme at times, she went out of her way to do what she felt was best for the earth.

Cooking With Scraps
Photograph from Food52

It wasn’t until a few years later when she was living in Japan that she really started to think about food waste. Two Japanese concepts in particular stuck out to her. The first is mottainai, a word that expresses regret regarding wastefulness. The second is hara hachi bu, a phrase that means “eat until you’re 80 percent full.” These ideas led Lindsay to become more conscious of her consumption. This set the stage for her to truly appreciate the gift of food and to learn how to use every part of the plant in her cooking in order to minimize waste.

This, of course, is not a new concept. Rather, it’s a concept that seems to be largely forgotten in our Western society. We have an abundance of food available to us in the grocery store, so we don’t tend to think as much about the food we throw away, either because it has gone bad or because we don’t know how to use it. This has a huge impact when you think about all of the food wasted in America annually and the carbon footprint that is created by our food system. The good news is that food waste is very much preventable. Plus, not only is it good for the environment, it’s good for your wallet too!

Cooking With Scraps

Although it’s a cookbook in nature, we think of Lindsay-Jean Hard’s Cooking With Scraps as more than just recipes. It’s a reference tool, a resource for learning how to use the parts of your fruits and veggies that often get tossed in the waste bin. While we love the recipes included in this book, we think that they are just the beginning! With sections on banana peels, broccoli stems, coffee grounds and celery leaves, let these recipes inspire you to get even more creative with your food!

We’re so happy to announce we have a copy of this amazing book to give away to one of you! For a sneak peek at the recipes in this book, see below for a delicious selection.

Cooking With Scraps

–Here's How to Enter –

To win a copy of Cooking With Scraps, simply leave a comment answering the question below by Monday, June 24th, 2019 before 5:00pm (one entry per person please).

Tell us the creative ways you utilize food scraps (or would like to start using food scraps) from your Farm Box!


No purchase required. Limit one entry per person, please. Entries will close on Monday, June 24, 2019. Winners are chosen by Random Number Generator and announced on our blog on Tuesday, June 25, 2019.

Cooking With Scraps

Carrot Top Pesto Tartlets

INGREDIENTS:
1 package (14 ounces) frozen puff pastry, defrosted in the refrigerator overnight
1/2 cup Carrot Top Pesto (see recipe below)
16 - 24 grape tomatoes, sliced in half lengthwise
1/2 cup finely grated Grana Padano or other Parmesan-like cheese
Extra virgin olive oil, for drizzling

INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.

Spread out the puff pastry on a piece of parchment paper and gently use a rolling pin to flatten out any creases. Cut into 16 equal rectangles: First, cut the pastry into 4 pieces, then into 8, and then 16. (If you're using another brand of puff pastry, your tartlets might be square rather than rectangular - either way works!) Using a small, sharp knife, score a smaller rectangle about 1/4 inch inside each of the 16 pieces. This might seem unnecessarily fussy, but it helps create and keep an edge on each of the tartlets.

Transfer the parchment paper with the puff pastry pieces to a baking sheet and nudge them away from each other a little bit so they aren't touching.

Spread each tartlet with 1/2 tablespoon of the pesto, staying within the boundaries of the scored inner rectangle. Place a few tomato halves on each tartlet, cut side up. Bake until the pastry is fully cooked and the edges are golden brown, about 30 minutes.

Sprinkle the tartlets with Grana Padano, drizzle with a few drops of olive oil per tartlet, and serve.

Cooking With Scraps

Carrot Top Pesto

INGREDIENTS:
Greens from 1 medium-sized bunch of carrots (to make about 1 cup after blanching and chopping)
1/2 cup unsalted sunflower seeds, toasted
1 garlic clove, minced
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon fine-grain sea salt
1/4 cup plus 1 tablespoon extra virgin olive oil

INSTRUCTIONS:
Fill a medium-size pot with water and bring it to a boil over high heat.

Prepare an ice bath: Fill a medium-size bowl with ice and water.

Once the water is boiling, add the carrot greens to the pot - pushing down with tongs to make sure they all get in the water - and blanch for 1 minute.

Drain the pot into a colander and transfer the greens to the ice bath with the tongs to stop the cooking process. Let the greens cool completely and drain them.

Squeeze any remaining water from the greens and roughly chop them.

In a food processor, pulse the greens, sunflower seeds, garlic, lemon juice and salt, scraping down the sides of the bowl as necessary. Then add the olive oil and process again until smooth.

Recipes reprinted with permission from Cooking with Scraps by Lindsay-Jean Hard (Workman Publishing, © 2018)