Greetings!
We've got a lot of gold in the box this week! As we hoped, there were enough Golden Sweet apricots to make it in. With apricots having been
so hit and miss this season, we're happy to finish on a high note with
this petite but flavorful variety. If you're familiar with the
Blenheim, the Golden Sweet is very similar in taste and texture.
Also in the box this week we have the true herald of our peach season:
the Gold Dust.
A truly succulent peach, when they come in fresh from the orchards the
scent completely fills the packing shed. It's been heavenly. Like the
Crimson Lady, the Gold Dust is a yellow clingstone. Its tender flesh
absolutely melts in the mouth which makes it better suited for eating
out of hand or for preserves rather than baking. These Gold Dusts are
bursting with juice and have been getting rave reviews since they
first came off the trees.
Whenever we include a high value fruit such as cherries--which are
almost double the cost of other fruits we grow--the boxes end up being
a little lighter to compensate. This is a practice that we're
considering changing in light of the many members who join at the
start of the season and whose first boxes end up being under the
expected weight. The bumps are smoothing out, especially as we move
into the height of summer flavors, and as far as our CSA
administration goes, we have a motivated group of people working hard
to address the issues we've been encountering as our CSA grows and
evolves. As always, your feedback as a member is essential, so let us
know how we're doing so we can make sure that we're supporting you as
much as you're supporting us!
Cheers,
Kimi Owens
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Frog Hollow CSA on Facebook
Some of you like the farm on Facebook, but did you know we
also have a page devoted to the CSA? Share recipes and thoughts about the
week's box, discuss organic food, post photos of yourself with an orange-peel
smile, or simply meet other fruit-loving Facebook folks. Hope to see you there!
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Recipe of the Week
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Roasted stuffed apricots
pre-heat oven to 375º serves 6
6 apricots washed and halved, stone removed
5 oz butter
1 tablespoon + 2 teaspoons sugar
Pinch of salt
¼ teaspoon Almond extract
¾ cup almonds or combination of almonds and pistachios, chopped
½ cup cake or cookie crumbs
¼- ½ cup dessert wine, such as Sauterne or Muscat
Cream the butter and the sugar, add salt and almond extract and nuts
and cookie or cake crumbs.
Arrange the halved apricots in a baking dish cut side up. With a spoon
fill the cavity with a scoop of the filling.
Drizzle the wine over and around the apricots and sprinkle an
additional 2 tablespoons of sugar over the apricots.
Bake until soft when pierced with a knife.
Serve warm with vanilla ice cream and drizzle juice from the bottom of
the pan over all.
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