In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
Those who have read my blog for a while know of the fondness I have for quince – that almost forgotten fruit. Most of the cultivars grown in our area (and they aren’t that many, although they do exist) need to be cooked to bring …
A recipe initially published in the October 2012 issue of Food-Shed Magazine. Pears start to ripen in my area in August (apples in July), but I really don’t start to pay attention to them until after the stone fruit of summer are gone. Almond and …
I don’t do pies. I just don’t. Maybe you have to grow up with pies and learn to make them with your mother or your grandmother…
Tarts, however, that’s another story. Maybe because they are easier to make than pies? I mean, you certainly can gussy up a tart, but as its most basic it’s fruit, a bit of sugar and one layer of pastry shell. The pastry can be an all-purpose short crust, a sweet short crust, or puff pastry. or whatever you can get together. The filling is nothing more than fresh seasonal fruit sprinklered with sugar and baked, or a slim layer of fruit jam or fruit compote baked and topped with fresh fruit. You could even use custard or creme patissière that can be flavored ad infinitum (That’s getting into gussying it up, by the way). The fruit can be cooked or uncooked. The dough can be prepared well ahead… You can even turn them upside down! How flexible is that? Continue reading Fresh Strawberry and Ginger Rhubarb Tart
For the last few weeks, I have been making lots of Savory Oven Tomato Preserve (or is that Savory Oven-preserved Tomatoes?). After cooking for several hours in a very slow oven, the tomatoes acquire a very intense flavor that’s quite addictive. We’ve been eating them …
I promised more peach recipes. If “recipe” is the word to use. You got to do a lot of things – fast – when you got a bushel (close to 60 pounds!) of peaches. Perfectly ripe fruit call for a very simple treatment. Why mess …