Salem Orchard Apples and Grapes
Beautiful concord grapes showed up last week from Salem Orchard. So sweet and seedy, they taste like the jar of jelly except 1000 times better. They don't stay long so get yours soon. The green ones taste the same as the purple but are called Niagara grapes. Salem also had some unusual varieties of apples. I bought Greening and Grimes apples and combined them with some Macintosh I had at home to make a fantastic apple crisp - so good we ate it again for breakfast. Totally tangential mad fun a propos of concords - you should see Flight of the Conchords. Choose carefully which ones to watch with your mother.
Did I mention that we split our Tantré Farm share with another family because it's more than B. and I can eat? This week's half share included: celery, green beans, fingerling potatoes, green zebra and brandywine tomatoes, black radish, acorn squash, greens, garlic, and sweet red peppers. Maybe an eggplant too. The vegetables say it's soon time for minestrone. But the faux summer weather has us still madly eating insalata caprese. When the fresh mozzarella, tomatoes and basil are done it means summer has finally shuttered up and gone home. The party is almost over now, but not quite yet.
Up north in Onaway, Michigan there is a great part of the state, with beautiful sandy-bottomed lakes, sinkholes, pine forest and big tw0-hearted rivers. GardenWorks is a certified organic "truck garden and greenhouse farm" and they are selling lots of kinds of potatoes - including the lovely white-fleshed Onaway potato, introduced in Michigan in the 1950s.
I asked the boy selling squash for Shetler's farm which one was his favorite. His hand immediately went out to the sweet dumpling. But he considered a moment and allowed that kabocha were also among his favorites. I was won over by the traffic-cone orange kabochas with their starchy, sweet flesh that feels like a potato but tastes like squash. I'm planning to use mine to make this recipe. UPDATE: I made these little babycakes and they were fantastically moist and delicious!
Brown sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt