The earliest of fruits and vegetables have already made their way into the kitchen. The greens have grown well, though I think our Great Lakes lettuce is slightly bitter and I don't know that we will grow that variety again. The blackberries don't even make it into the kitchen, but are eaten right off the vines by my 6 year old who looks forward to blackberry season all year.
My husband recently brought home a Hatch chile pepper plant. I'm sure the locals are familiar with these New Mexican peppers which, in my opinion, totally live up to the hype. My Mother's Day lunch consisted of enchiladas filled with chicken, homegrown hatch chile peppers*, shiitake mushrooms and caramelized onions. The peppers made the dish. Even my husband admitted as much and he's indifferent to trendy foods.
Stone Fruit Tea Cake from Rustic Fruit Desserts (love this book!)
I made this Stone Fruit Tea Cake for tonight's movie watching date (The King's Speech, finally). I made the dough, wrapped half to freeze, then made this tiny version in a 6 inch cake pan. Modifications: I used a mixture of blueberries and strawberries that we froze last year. I also added maybe a half a teaspoon of orange extract and cut the vanilla to half a teaspoon. It is such a simple, earthy little cake. It's also super, super yummy. A perfect, not too sweet, after dinner treat. I love that it can be made with so many different fruits.
OK, I have to wrap up the housecleaning before my husband arrives so we can enjoy movie night. Happy Tuesday!
*One could argue that my Hatch chile peppers are not Hatch chile peppers because they were grown in my backyard. Technically, one would be correct.
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