Greetings!
Farmer Al was out in the packing shed today,
making the call as to what went in to the boxes this week, and it's
another week of mixed peach varieties. Large boxes are more likely to
have the last of our Gold Dust and Rich Lady harvests. Timage by flickr user maggiejane, licensed for use via creative commons  | he Gold Dust
are the office favorite here, due to their sweetness. Some small
boxes may have received the first of our Suncrests which are an
heirloom variety and known for being the peach which inspired David
'Mas' Masumoto's book Epitaph of a Peach. It has a more subtle sweetness and a more classic peach flavor than the other two
varieties.
In addition to the peaches we have the
first of our nectarines, the Ruby Diamond, which Farmer Al considers
to be our best early-season nectarine. It's a little smaller in size
with a tangy-sweet yellow flesh and beautiful crimson skin. We've
also got more Santa Rosa plums in case anyone else wants to try out
that nice and easy Plum Lemonade recipe. I can vouch for its deliciousness!
It's a common myth that nectarines are
a hybrid of peaches and plums and its easy to see why when they tend
to be smaller than peaches and their smooth skin is often a dark rich
red. Nectarines however are truly a type of peach, and as I learned
on my first day here, its impossible to tell the trees apart until
the fruit begins to bud.
In searching around for a photo for this week, I found the shot of the lovely plum tart from flickr user maggiejane and was delighted to see that it came with the recipe as well. With how sweet and ripe our Santa Rosas are, I imagine they'd work fantastically for this sweet and salty dessert tart.
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
Fresh Plum Tart with Goat Cheese and Walnut-Thyme Streusel from Maggie at Pithy and Cleaver. She's got some great looking food on her blog with beautiful photos to go along with them.
The recipe is a long one with the crust, streusel and filling explained very nicely, so here's a link directly to the post:
Fresh Plum Tart with Goat Cheese and Walnut-Thyme Streusel.
"It's a fun, light-feeling dessert,
with a nutty crust and fresh, uncooked goat cheese and ricotta filling."
Yum!
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