at their peak
Peak, Peek and Pique:
I’m off to Union Square today in spite of the weather. I go to peek, to get fruits and vegetables at their peak and to pique my interest! It is important to seize the day when it comes to maximizing the use of the best fruit at the market or at your farm stand. I love to watch the rolling forward of the produce season – and do tend to hoard things when they are at their peak. But, I have to confess that I’m getting a little apprehensive these days as it was feeling a bit Fall-ish this past week. Don’t get me wrong, I adore Fall, I’m just not quite ready for what comes after it! So, no time like the present to take advantage of what is probably now the height of Summer fruit season! I like to try to incorporate it into every meal!
The other day I mentioned on Facebook that I scored the absolute most wonderful organic Strawberries at Whole Foods for $3.99. I scoffed them up and brought them home and mixed them into a huge fruit salad. They were so fragrant and perfectly ripe that I decided to make a pie as well. Ryan had requested a Mixed Berry Pie a couple of weeks ago (I have weekend tenants these days), escapees from the big City!
MIXED BERRY PIE WITH PLUMS –
one double pie crust, chilled
5-6 cups mixed berries and sliced plums of your choice (skin on plums)
zest of 1/2 lemon
1/2 cup sugar
3 tblsp tapioca
3-4 tblsp flour 2 tblsp butter
Preheat oven to 400F. Place bottom crust in 9″ pie plate. Chill.
Place fruit in a large bowl. Grate lemon zest over. In a small bowl, mix together the sugar, flour, and tapioca. Pour over fruit and mix in gently with a large spoon. Pour fruit into pie shell. Dot with small pieces of butter. Cut top crust with pastry wheel and make a lattice crust. Brush top with milk. Bake for 40-45 minutes, turning at halftime, or until crust is well browned and filling is bubbling. Cool and serve with your best vanilla ice cream. Enjoy!
And, tomorrow, should it not be down pouring, we are off to Melick’s Califon Orchard:
images courtesy Melick’s Town Farm
these are absolutely beautiful, but could it really be time for apples already????
another recipe to try – from For Love of the Table: http://www.forloveofthetable.com/2014/07/individual-plum-upside-down-cakes.html
