Sunday, August 30, 2009

Queens of the Summer Garden

Early spring, as I tuck 15 different tiny seeds into little pots, I start dreaming of the ripe, sweet goodness of these Queens of the Summer Garden!
This summer heat, regular pruning, and water has produced some of the best ever. Here's some of my favorites.
Tomato Cour di Bue
a favorite Italian Heirloom, and now my favorite for heart shaped romantic slices
Beaverlodge Plum

Northern Delight
seed from Territorial Seed Company

Sun Gold Hybrid
absolute sweet gems!
Seed from Territorial Seed Company

Striped Roman
a long funny fruit with a silly nose at each end
Seed from Baker Creek Heirloom Seeds

Black Cherry
sweet and wonderful color
Seed from Abundant Life Seeds

Green Zebra
tart and zesty
Seed from Renee's Garden

Saturday, August 29, 2009

Apron Adventures - Plum Galette

fresh from the orchard and ready for a delicious Plum Galette
pate brisee

2 1/2 cups all purpose flour
1 teaspoon salt
8 ounces chilled unsalted butter (2 sticks; frozen then cut into cubes)
1/2 cup water

In the bowl of processor fitted with the metal blade, pulse flour and salt.

Add the butter; pulse until mixture resembles coarse meal; about 15 seconds.

With machine running add water in a slow steady stream; process until dough just holds together.

Turn out onto lightly floured surface; roll in rectangle shape 1/8 inch thick.


Fold and transfer to parchment paper lined baking sheet.

Plum Galette filling

1/2 cup nuts
2-3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Chop in bowl of processor until nuts fine bits.

Pour over dough leaving a 1 inch edge.

Slice plums and arrange over nut mixture.

Fold over edges and lightly brush dough with egg wash (1 egg, lightly beaten).
Chill 30 minutes in refrigerator.

Bake 10 minutes. Reduce heat to 400 degrees; bake 30 minutes more or when plums are soft.

Cool to room temperature.

Heat plum, red-currant, apricot, or grape jam until melted and drizzle over the plum slices.


ENJOY!