Seasonal Kitchen 2

Seasonal Kitchen

A tasty take on seasonal eating

Seasonal Kitchen 4

“Life is a combination of magic and Pie.” This book is a cul-

mination of desert recipes that just so happen to be organized by the seaons that occur through out the

year. I myself grew up in a place where we often cooked from what was available in the fields to eat, often

times it not only guranteed that our food was fresher but it also tasted a lot better when we cooked with

it as well. I later found out in college that there was a word for this way of cooking it was called “seasonal

eating”, so instead of boring you with the main corses and appatizers I got straight to the point of what I

think the most important part of a meal is dessert.

But really why should you eat whats in season?

Let’s begin with cost. When pro-duce is in season locally, the rela-tive abundance of the crop usually makes it less expensive. Think of the packaged herbs you see in a gro-cery store during the winter - a few (usually limp) sprigs of basil, all too frequently with black speckles and moldy leaves, cost about $3 per half ounce. In contrast, the gorgeous, bright green, crisp basil you see in both grocery stores and at farmers’ markets in the summer when basil is in season often sells for as little as $1-2 for an enormous bunch. It’s the basic law of supply and demand, and when crops are in season you’ll be rewarded financially by purchas-ing what’s growing now.

Its the Taste that Counts

For most of us, the taste of the food we buy is every bit as important as the cost, if not more so. When food is not in season locally, it’s either

grown in a hothouse or shipped in from other parts of the world, and both affect the taste. Compare a dark red, vine-ripened tomato still warm from the summer sun with a winter hothouse tomato that’s barely red, somewhat mealy, and lacking in flavor. When transporting crops, they must be harvested early and refrigerated so they don’t rot during transportation. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavor.

“Foods lose flavor just as they lose moisture when they are held. Fresh, locally harvested foods have their full, whole flavors intact, which they release to us when we eat them,” explains Susan Herrmann Loomis, owner of On Rue Tatin Cooking School in France and author of numerous cookbooks. “Foods that are chilled and shipped lose flavor at every step of the way – chilling cuts their flavor, transport cuts their flavor, being held in warehouses cuts their flavor.” It’s hard to be en-thusiastic about eating five servings

a day of flavorless fruits and vegeta-bles and it’s even harder to get your children to be enthusiastic about it. But 16-year-old Jenny Morris from Littleton, CO is a big fan of eating locally grown fruit in season. “I’d stand in line for one of those peaches from the farmers’ market,” she says, referring to the succulent peaches harvested mid-summer from Colorado’s western slope.

Variety All Year Long

Many people are surprised to find that a wide variety of crops are harvested in the fall (squash, apples, endive, garlic, grapes, figs, mush-rooms) and winter (citrus, kale, radishes, turnips, leeks) in addition to products that we readily associate with the summer like sweet peas, corn, peaches, cucumbers, tomatoes, zucchini, and green beans. To find out what’s harvested seasonally in your area, go to www.localharvest.org to find farmers’ markets near you and seasonal produce guides.

Seasonal Kitchen 2

Contents

Winter Season

Fall Season4

6 Baked Apple

10 Carrot Cakey Cookies

12 Honey Roasted Pears

1416 Dark Cholate Flat Bread

18 Date and Pecan Scone

22 Peppermint Molten Cake

Spring Season24

28 Meyer Lemon Loaf

30 Roasted Strawberry Ice Cream

32 Yogurt and Goat Cheese Tart

Summer Season36 Ginger Cake With White Peaches

38 Blueberry & Cream Tarts

40 Peach and Blackberry Crumble

34

Seasonal Kitchen 4

Fall

“Autumn is a feast of riches for the seasonal eater, with the luxury of an extended overlap

between the last of the summer favourites such as courgettes, and exciting newcomers like

pumpkin, chestnuts and kale”.

“Autumn is said to be the year’s last loveliest smile.” -William Cullen

Seasonal Kitchen 6

Fall

What You Need

Baked Apples

PASTRY

2 cups Gold Medal all purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

FILLING

1/3 to 1/2 cup sugar

1/4 to 1/2 cup sugar

1/2 teaspoon ground cinamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled granny smith apples

2 tablespoons butter or margarine

STEP 1

In a medium bowl, mix 2 cups flour and 1 teaspoon salt.Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water,1 tablespoon at a time tossing with fork until all flour is mostened and pastry almost cleans side of bowl.

How To:

Adapted from La Tartine Gourmande by Beatrice Peltre

Bea's cookbook, as expected, is quite gorgeous. There are a good amount of dessert recipes along with stunning and creative dishes featuring fresh vegetables. Though not marketed as such, she cooks gluten free, so the recipes call for a few unique flours and such, but they are worth the trip if you don't stock them normally. Sweet stories, thoughtful recipes, the book is a beauty. I only made a few changes based on the fact that I didn't have vanilla bean or cinnamon sticks on hand, but either way, this is a super easy and tasty dessert.

STEP 2

In a medium bowl, mix 2 cups flour and 1 teaspoon salt.Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water,1 tablespoon at a time tossing with fork until all flour is mostened and pastry almost cleans side of bowl.

Seasonal Kitchen 8

Fall

Carrots can be difficult to grate because they are so hard. When you

use a handheld grater, you run the risk of scraping your knuckles or

fingers. Which I my self have done way to many times than I’m willing

to admitt, in short Carrot grating is hazardous stuff. So here are a few

steps to make the process a lot easier.

The Art Of Carrot Grating

Step 1

Hold the carrot any way and make sure that you have enough space for you to create smooth grating action.

Step 2

Hold the grater in the opposite hand.

Step 3

Make sure it is not in the way so you dont grate your fingers.

Step 4

Slide it away from you

Step 5

Do it all the way round until you have a grated carrot.

Seasonal Kitchen 10

Fall

What You Need

Carrot Cakey Cookies

1 cup organic whole wheat pastry flour

1 cup wheat bran

1 cup oatmeal

1/2 tsp baking soda

tsp nutmeg

3/4 cup chopped pecans

tbs real vanilla extracts

eggs

1/2 cup unsweetened applesauce

tbs butter, room temperature2

cup brown sugar

STEP 1

Oven to 325’

How To:

Makes 20 minis or 10 Jumbos

This is a recipe for ye of a well-stocked pantry. However, if you go buy all of these things, I promise you will use them up on this specific recipe. I think carrot cake is the favorite dessert option. There are comfort flavors (vanilla, cinnamon), textures (pecans, carrots) and frosting that kicks buttercream booty.

These nubs of goodness are healthy enough to eat for breakfast! I wish I could say these lasted longer than the afternoon that we made them.You will notice that the ‘frosting’ is a bit more heart healthy than your cream cheese alternative, but you are welcome to substitute whichever you prefer. I do suggest giving the yogurt a try, the tang is nice and the treat

doesn’t sit like a rock in your stomach.

STEP 2

Gently, in thirds add the dry to the wet. You should get a pretty thick dough at this point, firm enough to keep form on a baking sheet, but still more than your typical cookie.

Line the baking sheet with parchment paper. Use an ice cream scooper for large cookie or tablespoon for smaller ones and them them 2” apart . Bake for 12 - 16, depending on cookie size, until edges brown a little.

1/2 tsp baking powder

tsp salt

tsp cinamon

1

1

1

1

2

cup golden raisins1/2

1/2

In a small bowl, pour about half cup of hot water overthe raisins and let them soak. In a bowl, whisk the egg well. Add applesauce, butter brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl mix all dry ingredients and the nuts.

Seasonal Kitchen 12

Fall

What You Need

Honey Roasted Pears

3 ripe pears (Bosc worked beautifully)

2 tbsp. unsalted Butter

1/2 cup honey

1 tsp. real vanilla extract

oz whipping cream

1 tps. cinnamon

tbsp. honey

cup plain greek yogurt

STEP 1

Oven to 450’

How To:

Makes 3 - 6 depending on pear distribution

This recipe requires one mixing bowl, and everything else goes straight into the pan. Since I will be acting as both teacher and dishwasher, I strongly approve of the limited mess involved here.

I used three pears, because that is what fit perfectly into my cast iron skillet. You could probably adjust more or less depending on what type of pan you use, just be certain it is heavy bottomed and oven proof. I don’t often push an organic agenda, but since this is a short list of ingredients, I’d suggest using organic dairy products for best flavor results. welcome to substitute whichever you prefer. I do suggest giving the yogurt a try, the tang is nice and the treat doesn’t sit like a rock in your stomach.

STEP 2

While pears are baking beat the cold whipping cream with an electric mixer until stiff. Add honey, pinch of salt cinnamon and beat another minute to cominge. Gently fold in greek yougur, this will make it a bit thinner but thats ok, it sill tastes lovely, I promise.

2 tbsp. muscavado or brown sugar

cup thyme springs1/2

8

2

3/4

Cut the pears in half length wise, use a small spoon or melon baller to remove the tough seeded center. In as cast iron or heavy bottomed skillet, add the butter, honey, vanilla musavado or brown sugar, thyme springs and generous sprinkles of salt. Add the halved pears to the pan, cut side dow, then let simmer for 2 mintues. Bake for 12 minutes until pears are soft and sauce carmalized

Seasonal Kitchen 14

Winter

When the cold winter wind blows through the trees and the ground freezes hard as a

rock, nothing warms a body faster than a hearty piece of choclate cake.

Winter is nature's way of saying, "Up yours." -Robert Byrne

Seasonal Kitchen 16

Winter

What You Need

Dark Chocolate Flat Bread

6 oz dark chocolate ( I used valrohna 71%)

16 flatbread crackers such as Ak or Finn Crips

1/4 cup crystalized ginger, minced

3 tbsp. toasted sesame seeds

STEP 1

Break up the cholate and melt it in a double boiler (set a bowl over a pot of simmering water, being sure the water doesnt touch the bowl). Stir it every so often until the cholate is completely melted, about 4 minutes.

How To:

Adapted from La Tartine Gourmande by Beatrice Peltre

I got the idea for these treats from a Food & Wine magazine and thought they’d be nice to have around this time of year for when people stop over (which actually doesn’t happen too often come to think of it, which is why I end up eating them). They’re kind of like the ever popular “bark”, except there is a whole grain cracker standing in for some of the chocolate thickness, making them lighter. They have a nice snap to them, a perfect sweetness and wrap up beautifully for a gift. The sturdiness makes them ideal to send in the mail too! So whether you need a treat around for you or someone else, it doesn’t get much easier than dipping crackers in chocolate.

STEP 2

Lay your crackers on a baking rack with some parchment paper underneath for easy clean up. Coat the top of each flat bread with a generous layer of the melted choclate (I use a spoon and a silicone pastry brush, and offset the spatula or butter knife will work as well). Set them on the baking rack. Sprinkle the chopped ginger and sesame seeds on top, no need for perfection, just go ahead and sprinkle. Add more if you please.

Maldon Flaked Sea Salt

Seasonal Kitchen 18

Winter

What You Need

Date & Pecan Scone

1 cup white whole wheat flour

1/2 cup spelt flour

1/4 cup oat bran

3 cup natural cane sugar

STEP 1

Mix both flours, oat bran, sugar salt, nutmeg and baking powder togeather. Mix in the chopped pecans and datesWorking quickly, cut the butter into chunks and work it in to the flour mix with your fingers until you get small pebbles. Whisk the egg, cream and zest togeather and add about 3/4 of the cream to the flour and incorporate with as few stirs as possible.

How To:

I have unsuccessfully made scones a few times, but this recipe is my sweet victory for the previous batches which either spread flat or came out tasteless. Their edges may be imperfect and they don’t have the lighteness that a bakery scone using all white flour yields, but I wouldn’t change it. The spelt and oat bran give a warmth and heartiness to the scone, while it still welcomes a thin shmear of creme fraiche or butter. The trick to a good scone is to use your hands, not tools, so you can be gentle as possible as to not overmix and work quickly so the batter stays cold. I may not be a master yet, but these are pretty delicious.

Makes 8

STEP 2

Line a baking sheet with parchment paper. On a lightly floured surface, divided the dough in two and make two disks that are about 1.5” thick. If you just want to cook four scones for now, wrap the other disk tightly in saran wrap and keep it in the fridge. Cut the disk in half, then in half the other way so you get four triangles. Place them on the parchment. Brush a bit on the remaining cream on top and sprinkle a few pinches of turbinado sugar on top.

3 sea salt

3 freshly ground nutmeg

1/4 baking powder2

cup chopped pecans

medjool dates, cut in small pieces

tbsp butter, cold

egg

cup heavy cream

tbsp orange zest

Preheat oven to 400’

Seasonal Kitchen 20

HOT COCOA LOVE the best ways to stay warm. I am always freezing

during the winter season so my favorite way to stay warm is with a rich hot

cup of cocoa so easy to make and always a good way to stay toasty.

Seasonal Kitchen 22

Winter

What You Need

Peppermint Molten Cake

cup unsalted butter

1/2 oz high quality bittersweet choclate

1/4 large eggs

3 egg yolks

STEP 1

Set a glass bowl over a pot of gently boiling water (double boiler. Break up the choclate, and add it and the butter into the glass bowl. While mixture is melting, whisk the eggs, egg yolks and sugar togeather in another bowl until light and thick. When chocolate is almost completly melted remove from the heat stir to release some heat as it should be quite warm.

How To:

I have tried pickles, coffee, brushing my teeth, desperate seances and what not, but sometimes the need for something sweet comes with a fury. By fury, I mean a need for baby chocolate peppermint molten cakes. They are so much easier to make than I expected, and a personal dessert makes a guest, and you, feel special. I am catering a dinner party for twenty this Friday, and after testing these for four, it will be just as easy to do for twenty. Borrowing 16 additonal ramekins is the difficult part. If I am going to make a decadent dessert, it will be worth it. By using organic eggs and butter, and the best quality chocolate you can find, your end result tastes as wonderful as the ingredients you used.

STEP 2

Slowly pour in the eggs, peppermint extract, pinch of salt and then quickly beat in the flour until just combined. Butter and flour 4-ounce ramckins, tap out excess flour. Pour the choclate mix evenly amongst ramekins. At this point, you can keep them in the fridge for several hours, and simply bring them to room temperature before baking. Otherwise, bake them on a baking sheet for 6 to 7 minutes MAX, centers will be soft. Allow to sit for 3 minutes.

3 cup natural cane sugar

3 tsp whole weat pastry flour

1/4 peppermint extract

pinch of salt

candy cane for garnish

Preheat oven to 450’1/2

Seasonal Kitchen 24

Spring

“ Spring is when you feel like whis-tling even with a shoe full of slush.”-Doug Larson

That’s probably the best quote I could find to describe deserts during the spring sea-

son. Everything is fresh and growing and colorful. It also doesn’t hurt that its getting

warm outside.

Seasonal Kitchen 26

{ Meyer Lemon’s }

The first thought that crossed my mind when I came across one of these incredible little lemons at the farmers market. So I went to find out and what they were and more importantly how could I eat them in a dessert.

Meyer lemons are sweeter, more fragrant and less tart than a regular lemon. These attributes make them ideal for a variety of dishes, from sweet to savory. In 1908, Frank Meyer, an agricultural explorer, brought the first Meyer lemons from Peking, China, to California. Soon after, this lemon, which is thought to be a cross between a regular lemon and a mandarin orange, became the most popular home garden citrus fruit in California. The fear of a virus known as “quick decline,” however, kept it from becoming popular in other citrus-growing regions until the virus-free “Improved Meyer Lemon” was cultivated.

Choosing and storing

Meyer lemons are usually smaller and rounder than regular lemons. They have a dark yellow, juicy pulp and thick skin that lacks a strong aroma. Choose lemons that are plump and firm, with yellow-orange skin. Fruit that is heavy for its size will be more juicy. Meyer lemons should be refrigerated and used within a few days of purchase.

Use

Meyer lemons can be used the same way regular lemons are used. They work well in sweet dishes, such as sorbets and tarts, and add a subtle citrus flavor to savory dishes. If you prefer a sour-tart flavor in dishes, however, stick with regular lemons.

Meyer lemons make great lemonade for the spring. Be careful when adding sugar, however. Unlike the ratio of one part lemon juice to four parts sugar for regular lemonade, Meyer lemonade requires less sugar. The following recipe makes a quart of lemonade:

Spring

What in the world is a meyer lemon ?

Seasonal Kitchen 28

Spring

What You Need

Meyer Lemon Loaf

large eggs

1/2 cup olive oil

1/4 whole milk yogurt, buttermilk or coconut

2 heaping tbsp. meyer lemon zest

STEP 1

Whisk the eggs, olive oil, yogurt (or alternative), zest and juice of the lemon and lemon extract togeather well. In another mixing bowl, combine both sugars, almond flour, rice flour, oat flour, flax meal, salt, baking soda and baking powder and mix togeather. Add half of the dry mix to the wet, stir to combine, add the rest or the dry and stir everything togeather. Pour the mixure into a prepared 9” loaf pan.

How To:

I am not exactly fulfilled by the tinkering of a recipe, maybe a little bit, but it’s either good or it’s not - I log it away or forget it. This is the fourth time I’ve made this lemon loaf. The tinkering part is out of character, the lemon obsession is part of my consitution. Meyer lemons are sweeter and less pucker-ing than a standard, likely Eureka, lemon. I made the original (Deb is known for dependable recipes), then I have been adapting it, to be both dairy and gluten free in the following renditions. Each of them have looked different. Each of them have been tender and moist, an understated sweetness and perfectly lemony. It’s just the brightness you need with coffee on a chilly morning.

Makes one 9” loaf

STEP 2

Bake for 40-50 minutes or until a cake tester comes out clean. While the cake bakes, make the glaze. Combine the lemon juice and sugar in a small saucepan over low heat and cook until sugar dissolves. When the cake is finished, let it cool for 10 minutes before inverting (if you choose). Prick holes in the top and pour the glaze over the warm cake. Let the cake cool completely while it absorbs the syrup. I enjoy mine with pom seeds because I honestly cant get enough of them.

2 tsp lemon extract

1/3 cup turbinado sugar

1/2 natural cane sugar

cup almond flour

cup rice flour

Preheat oven to 350’ Grease a 9” loaf pan.2

cup oat flour

tbsp. flaxseed meal

tsp sea salt

tsp baking soda

tsp baking powder

cup meyer lemon juice

lemon glaze

tbsp natural cane sugar

1

1/2

1/3

1/3

1/2

1/4

1

1/3

2

Seasonal Kitchen 30

Spring

What You Need

Roasted Strawberry Ice Cream

pints strawberries, hulled and quarted

1/2 tsp. natural cane sugar

1/4 egg yolks

2 cup natural cane sugar

STEP 1

Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. Step can be done in advance.

How To:

Few notes. First off, be sure to use full fat coconut milk, the light stuff will turn out too icey. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goat’s cheese. In fact, that combination is maybe a reason to make more than you’ll need anyway.

STEP 2

Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of coconut milk to get things moving along. Stir mixture for about 5 minutes.

2 tbsp maple sugar

1/3 13.5 oz can coconut milk

1/2 vanilla extract

oz dark choclate (optional)

Preheat oven to 300’2

1

Seasonal Kitchen 32

Spring

What You Need

Yogurt & Goat Cheese Tart

cups low fat plain greek yogurt

8 oz chevre (soft goat cheese) room temp

1 tbsp fresh lemon juice

4 large egg whites

STEP 1

In a large mixing bowl, combine the oats, oat flour, muscavado or brown sugar, vanilla, salt and nutmeg. Add the softened butter and mix to create a moist crumb. Coat the bottom of a glass or ceramic 10” pie pan with a thin swipe of butter and distribute the oat mixture evenly on the bottom and up the sides. It’s ok if its not perfect, rustic looks preety.

How To:

I come up with cooking ideas that sound good in theory, but with no certainty that they will turn out. This tart was one of those experiments. I’d plucked pieces from other blogs, pictures I’d seen in magazines and mixed them together into something I envisioned would taste good and look pretty. A few tries later, and forcing the imperfect tarts on everyone I’ve seen in the past week, we finally have something worth sharing. It is light, to welcome spring, but still rich enough to taste like a satisfying dessert. You can’t make it while taking a shower, but it’s worth your time.

Serves 8

STEP 2

Bake the crust on the middle rack for about 12 minutes. Cool while you make the filling. In th mean time, put the chevre and yogurt in a bowl and beat on low with an electric mixer for about 3 minutes (or briskly with a wisk) until combined and smooth. Add honey and lemon juice and combine.

1/3 - 1/4 cup honey

2 tbsp reduced acai puree

1/2 vanilla extract

oz dark choclate (optional)

Preheat oven to 350’1 1/2

1

CRUST

cup old fashioned oats

8 cup oat flour

1 cup unsalted butter, softened

4 tsp. real vanilla extract

1 1/2

4 salt

Seasonal Kitchen 34

Summer

“ Summertime is always the best of what might be ”. ~Charles Bowden

Summer is such a good time for the seasonal eater, its finnaly warm outside.

Their is plenty of opportunitys to have picnics and cook outs, their is also a

huge opporunity for some fabulous frehsly made deserts.

Seasonal Kitchen 36

Summer

What You Need

Ginger Cakes With White Peaches

extra large egg whites (4 if any smaller)

8 tsp cream of tartar

1 pinch of salt

4 cup natural cane sugar/ sucanat

STEP 1

In a mixing bowl, beat the egg whites, cream of tartar and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it’s holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla ex-tract and fresh grated ginger. Using a rubber spatula, sprinkle and fold in the 1/4 flour, being careful not to deflate the egg whites.

How To:

Inspired by The Golden Door Cooks at Home by Dean RuckerTip: Egg whites are easier to beat when they sit at room temperature for a bit. As far as substi-tutes, you could use regular white sugar instead of what is listed below if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gf baking mix, but I haven’t tested that myself. I like a lot of ginger, and found the below measurement to be pretty modest.

Serves 8

STEP 2

Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. * I give mine a good slam down on a cutting board, and flip them over, the cake comes right out.4. While the cakes are cooking, blend the blackberries, lime juice, honey and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries

1/3 - 1/4 scant cup tubinado sugar

2 real vanilla extract

1/2 tbp fresh grated ginger

cup unbleached all purpose flour

Preheat oven to 350’1 1/2

1

ripe, organic white peach

1 1/4 cup blackberries

2 tbsp juice of one lime

1 tbsp honey

1

1 tbsp half and half heavy cream

Seasonal Kitchen 38

Summer

What You Need

Blueberry & Cream Tarts

8-oz shet frozen puff pastry, thawed

8 egg, beaten

1 oz reduced fat cream cheese, room temp

4 tbsp honey, divided

Step 1

Unfold the the puff pastry and roll over it with a rolling pin about three time, just to thin it a bit. Line a baking sheet with parchment paper. Using a cookie cutter or top of a mason jar, gently cut out circles and put them on the parchment. My cutter was about 2’’ diameter, you can use what you have, but use your better judge-ment to increase or decrease baking time. 3. Coat four, 4-6 oz. ramekins with natural cooking

How To:

These make a simple and tasty dessert for a number of reasons. They’re small, which means you can justifiably eat a few of them. But maybe that’s a selling point for just me? The simplicity lends itself to use any type of fruit you have, they’d be great with peaches, strawberries, maybe even fresh mango and use lime instead of lemon if you like tropical flavors. If you want to complete a few steps in advance, you could cut and score the puff pastry, put it on a baking sheet and leave it in the fridge til dessert time. The cream mix and blueberries can be prepped in advance as well, in under 5 minutes mind you.

Makes 9

Step 2

Using a paring knife, score a 1/4’’ thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 14+/- minutes. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 2 tbsp. honey until fully mixed and a bit fluffy. Put it in the fridge.may require you to add a tad more honey, it should be tart.

1/3 - 1/4 fresh lemon juice, divided

2 zest of one large lemon

1/2 cup fresh blueberries

Preheat oven to 375’1 1/2

* Lemon zest and powdered sugar for garnish

Seasonal Kitchen 40

{ Just Pick Your Own }

Eating in season is awesome but what happens when you go to the store or farmers market and they dont have a fruit that you know should be about in season. You go and pick it yourself!

As the growing season progresses, many small, family owned farms open up portions of their fields for people to come pick their own. There are lots of reasons why picking your own fruits and vegetables from a farm is a good idea. It helps to support those small farmers who are working hard to stay in business and helps to preserve open land. You can get the absolute freshest produce and pick the exact strawberries, green beans, apples or even flowers that look good to you. It’s also a lot of fun and good exercise. If you’re interested in finding a pick-your-own farm near you, you can go to Pickyourown.org to find farms in your state that allow you to come right to the farm and pick what is in season. By inputting your ZIP code, you’ll get a list of local pick-your-own farms. The website also has a directory of fruit festivals. When fruits are at their ripest, communities often come together and celebrate the sweet harvest with lots of food and activities for the family.

Summer

Seasonal Kitchen 42

Summer

What You Need

Peach and Blackberry Crumble

peaches (about 1 lb.)

2 cups blackberries

1 tbsp fresh orange juice

2 tbsp fresh thyme leaves

STEP 1

Wash and dry fruit. Cut peaches into 1’’ chunks and place in a bowl, add the blackberries as they are. Toss the fruit with the fresh orange juice and thyme leaves. Sprinkle the whole wheat flour and honey over the fruit, and toss gently. If the mixture looks fairly wet, depending on the ripeness of your fruit, add a bit more flour. spray, gently divide cake mix between them. Place ramekins on a baking sheet, and

How To

Cheers to home; the occasion calls for a treat like this. The perfect combination of ingredients as we transition from the end of summer towards the beginning of fall. It’s something perfect to share, and regardless of where you live, a crumble tastes just as wonderful on the floor of a new apartment as it would on a pretty kitchen table.

Makes 9

STEP 2

Fill the ramekins or pan about 80% full of the fruit mix-ture. Set aside.In another bowl, combine the oats, whole wheat flour, muscavado/natural cane sugar, pecans, salt, cinnamon and mix. Add the coconut oil, vanilla, and egg white and combine into the dry ingredients. It should resemble a loose, crumbly dough. Distribute evenly between the ramekins, or on top of the 8x8 pan.

2 tbsp whole weat flour

1/3 cup honey

3/4 cup oats

Preheat oven to 375’3

cup whole weat flour

1/2 cup chopped pecans

1/3 tsp sea salt

1 tsp cinnamon

1/2 cup muscavado or natural cane sugar

3.6/ 1/3 cup unrefined coconut oil, warmed

1 real vanilla extract

1/2

1 egg white