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 What's in the box this week?
CSA Office Hours
9am-4pm, Monday-Friday
Contact Karen or Jeff at
1-888-779-4511 opt 4
or
Email csa@froghollow.com
Can't pick up your box?
Call us the Friday before
your next delivery to
place a hold on your delivery.
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Greetings!
This week we had a lull in peaches
coming in from the orchard as we ended up between varieties in
regards to what was ripe on the tree. We had plenty of nectarines
hanging on the tree to pick up the slack, and two of our favorite
varieties were ready to go in the boxes. Because of how we pack the fruit, with the crates coming in from the orchard and sorted on the packing line, you'll have one of the two varieties of nectarine in your box instead of a mix. How can you tell them apart? Good question. The Flavortops and Fantasias
can be difficult to tell apart as they are very similar in taste in
texture, but the Fantasia nectarines tend to have a more tapered oval
shape. Either way, nectarine fans are going to be pleased, as these
are both great varieties to eat out of hand.
In the last newsletter I mentioned how
nectarines are often mistakenly thought to be a hybrid fruit. Well,
some of our most popular hybrids are now coming into season...the
first pluot is here! The opposite of the aprium we introduced early
in the season, the pluot mostly resembles its plum parentage.
Though just taking a look at the Dapple
Dandy it might be hard to guess that it is part plum, let alone part
apricot. In my opinion it looks more like an apple until you
pick it up. The memorable coloring has given it the nickname
"Dinosaur Eggs" and these little gems tend to be a kid
favorite. They've got a delicate thin skin and are ready to deliver
bite after sweet, juicy bite.
No photo this week, as no one in the office brought a camera!
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
For beautiful photos of these scones from start to finish, check out this recipe on Dara "Cookin Canuck"'s blog.
Nectarine-Hazelnut Scones by Cookincanuck
1 3/4 cup old-fashioned oats
(to make 1 1/4 cup oat flour)
1 1/4 cups all-purpose flour, plus more
for dusting
1/3 cup sugar
1 tbsp baking powder
1 1/2 sticks
(12 tbsp) chilled, unsalted butter, cut into 1-inch cubes
3 oz.
finely chopped hazelnuts (about 3/4 cup)
3/4 cup heavy cream (or 1/2
cup 2% milk) plus 1 tbsp cream or milk for brushing scones
1 1/4 cup
nectarine pieces, about 1/2-inch cubes (from about 3 nectarines)
1
tsp sugar
1 tsp ground cinnamon
Preheat the oven to 400
degrees F. Line a baking sheet with parchment paper.
To make the
oat flour, place 1 3/4 cups old-fashioned oats in a food processor and
process until finely ground, about 1 minute. Pour into a bowl and scoop 1
1/4 cups oat flour back into the processor. Reserve any remaining flour
for another use. Add all-purpose flour, sugar, and baking powder to the
processor. Pulse briefly to combine.
Add chilled butter to the
processor and pulse until the mixture is pale yellow and the consistency
of a fine meal. Add the hazelnuts to the processor and pulse to mix.
Pour 3/4 cup heavy cream (or 1/2 cup 2 % milk) into the processor and
pulse quickly until just mixed.
Turn the mixture out onto a
generously floured surface. Sprinkle nectarine pieces over the dough.
Lightly dust your hands with flour and gently knead to mix in the
nectarine, and make into a ball. Using the palms of your hands, roll the
dough into a log shape, about 14 inches long and 1 1/4 inches high).
Using a spatula or scraper, press the dough down lightly on top and
against each short end to flatten.
Cut the rectangle in triangles
cutting at an angle, for a total of 12 to 14 scones.
Arrange the
scones on the prepared baking sheet. Using about 1 tablespoon heavy
cream (or 2% milk), lightly brush the tops of the scones. In a small
bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the
cinnamon mixture on top of each scone.
Bake for 14-18 minutes, or
until the surface of the scones crack and are golden brown. Cool on the
tray or on a cooling rack. Serve.
(Make ahead: The scones can be
made ahead and frozen. Place the raw scones on a baking sheet lined
with waxed paper. Place in the freezer uncovered. When the scones are
completely frozen, place them in plastic freezer bags. Take them out a
few at a time and bake for 17-21 minutes at 375 degrees F.)
Makes
12-14 scones.
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