Almond Skillet Cake with Nectarines

Juicy organic nectarines from Sunnyslope Ranch in Wapato, WA! Come down to our farm store and pick up a handful — or a case — of your own.

1 1/4 cups white flour
1/2 cups almond meal (also called almond flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar (use organic evaporated cane juice if you can)
10 tablespoons butter
1/4 cup brown sugar
1 1/2 lbs of nectarines, cut into bite-sized pieces
1/2 cup buttermilk, at room temperature
1 tablespoon fresh lemon juice
2 large eggs, at room temperature

Preheat your oven to 375 degrees. Whisk the flour, almond meal, baking powder, salt and sugar in a medium-sized bowl and set aside.

In a 10-inch cast iron skillet, melt the butter over low heat. Measure 1/2 cups melted butter and remove it to a small bowl. Increase the heat to medium; sprinkle the brown sugar into the remaining melted butter, still in the skillet, and place the nectarines into the butter-sugar mixture, in a pretty pattern if you like but at least evenly spaced, to cook. Let them go for about 5 minutes which should be about the time it takes to put together your batter.

Now, back to the melted butter in your small bowl. To the butter, add the buttermilk, lemon juice and eggs and whisk until the yolks are broken and everything is combined. Pour the wet ingredients into the dry ingredients and fold just until combined; the batter will be fairly thick and slightly sticky.

Carefully remove the skillet from the burner to a trivet or hot pad on the counter. Dollop the batter into the pan until it covers the nectarines. I found that almost a dozen small spoonfuls placed strategically worked best; I could then use a spatula to spread the batter to cover the fruit, without upsetting the pattern of the nectarines. Just as carefully, move the skillet into the preheated oven and bake for 25-35 minutes until golden brown. Serve warm with ice cream or whipped cream for a special treat.

We thank CookCanRead.wordpress.com for this recipe.

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Posted on August 17, 2013

Gooseberry Fool

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Serves 6-8

4 ounces sugar
1 1/2 tablespoons water
1 pound gooseberries
1 orange, juice and finely grated zest
1 tablespoon Pernod liqueur (optional) (we used fennel blossom)
1 1/4 cups double cream, softly whipped

Don’t let these gooseberries fool you–they make a fabulous dessert.

Melt the sugar with the water, add the gooseberries and orange zest and juice, and simmer gently for 15 minutes. Set aside and add the Pernod. Blend the gooseberries until they are smooth. The skin has most of the gooseberry flavor and provides the fool with a bit of bite, but you can push it through a sieve for a smoother finish.

Taste the gooseberry purée for sweetness and then fold gently into the whipped cream. Serve with some toasted flaked almonds and shortbread on the side.

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Posted on August 8, 2013

Summer Peach Tart

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. We now have peaches and nectarines in from Sunnyslope Ranch in eastern Washington! Here’s one sweet way to enjoy them. You could make this tart with either peaches or nectarines–or maybe even both. Let us know how your tart turns out in the comments below the recipe.

Makes one 12″ tart

Crust
9 dates, pitted
1 cup toasted pecan pieces
1 cup almond meal
2 teaspoon coconut oil
1 teaspoon cinnamon
Pinch salt

Pulse all ingredients in food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment-lined 9″ or 10″ springform pan.

What do you think: does this recipe work best with peaches or with nectarines? Let us know in the comments below!

Cream
1/2 cup creme fraiche
1/4 cup powdered sugar
1/4 cup muscavado sugar
2 tablespoons corn starch
3 large or 4 small ripe peaches
2 tablespoons fresh lemon juice
Toasted, chopped pecans for garnish

Tip: Powdered sugar helps set the creme fraiche to not puddle everywhere; a liquid sugar like maple syrup or honey will not work.

Whisk together the creme fraiche, powdered sugar, muscavado and corn starch. It will be loose but should hold shape when spread over the crust. If it looks too loose, add another tablespoon or two of powdered sugar. Spread the cream layer over the crust.

Halve and pit the peaches and slice them thin. Layer the slices in concentric circles, starting against the outer edge and then starting again with another circle inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut the tart into slices. The colder it is, the easier it will be to slice. Enjoy!

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Posted on August 8, 2013

Grilled Fresh Apricots

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. We’ve just gotten juicy organic apricots in from eastern Washington, and here’s a unique way to enjoy them.

Wash and halve apricots, and remove stone. Brush a little white balsamic vinegar on the flat face of the apricot and place on a hot grill, flat side down, for about 2 minutes. Plate and drizzle honeyed yogurt sauce on top (1cup yogurt, 1 teaspoons honey, vanilla lemon zest). Sprinkle almonds over or a little basil syrup! Delish.

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Posted on August 2, 2013

Gooseberry Custard

Gooseberries are plump, sweet berries that grow profusely on bushes. They’re great for cobblers, pies, and this lovely custard.

1/2 pint gooseberries, rinsed
1 tablespoon water
1/4 cup sugar
1 tablespoon unsalted butter
1 medium egg
1 small egg yolk

Place the gooseberries and water a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally, for 20 minutes or until the gooseberries are mushy. Purée the gooseberries through a strainer to produce about 3/4 cups of purée. Stir the sugar and butter into the warm purée and heat, stirring constantly.

Whisk the egg and the yolk until just mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170°F. Pour into a container, cover, and chill. Serves two.

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Posted on July 22, 2013

Lavender Pear/Apple Scones

2 cups sifted Nash’s soft white wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon culinary lavender
1/3 cup (5 ½ tablespoons) cold butter, cut into pieces
1 cup whipping cream
1 teaspoon (heaping) lemon juice
1 cup peeled and cubed Bosc pears or apples, or mix them

Preheat oven to 375.

Combine flour, sugar, baking powder, salt and lavender. Use a pastry blender and add the cold butter until the consistency is course and crumbly. Add 1 cup whipping cream, 1 tsp. lemon juice, and 1 ½ cup cubed pears. Stir with a fork just until moistened (don’t overmix). Add a drop or 2 more of cream if its too dry. Knead the dough 4 or 5 times in the same bowl, or on a floured surface. Roll out ¾ inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on parchment paper covered cookie sheet. Brush tops of the scone with a little cream or egg whites. Sprinkle with sugar/cinnamon mixture (and a few lavender-flowers-optional). Bake at 375 for 15-18 minutes or until golden brown. Don’t overbake.

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Posted on July 19, 2013

Lavender-Ginger-Brown Sugar Pound Cake

Makes 2 loaves.

1 lb unsalted butter
1 lb dark brown sugar
1 lb eggs (9-10 large eggs)
1 lb. Nash’s soft white wheat flour
2 tablespoons culinary lavender
2 tablespoons plus 1 teaspoon ground ginger powder
¼ teaspoon kosher salt
Whipped cream, for serving

Preheat oven to 350 degrees. In a stand mixer fitted with a paddle, cream butter. Add sugar and continue to cream together until light and fluffy. With mixer still going, add 1 egg at a time.

In a bowl, combine flour, lavender, ginger and salt. Sprinkle in flour mixture while beating and mix until just incorporated.

Spoon into greased loaf pans. Bake 350 degrees in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake.

Allow to cool on wire rack, run knife around edge and release from pan. Serve slices with generous amount of whipped cream.

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Posted on July 19, 2013

Strawberry Topping

Here’s an easy, sweet summertime dessert, starring freshly picked strawberries!

1 pint strawberries, cleaned and stemmed
1/3 cup sugar
1 teaspoon vanilla

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine all strawberries, sugar and vanilla.

Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.

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Posted on June 26, 2013

Fruit Tart

Freshly picked strawberries harmonize with several other fruits in this refreshing summertime treat.

3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 1/2 cups Nash’s soft white wheat flour
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
2 Mandarin or Mineola oranges, separated into sections
2 kiwifruit, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice

Dough for Crust
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

Filling
In a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, orange sections and kiwi over filling.

Glaze
In a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

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Posted on June 26, 2013

Strawberry Shortcake for a Party

If you’re planning a party during strawberry season, strawberry shortcake should definitely be on your menu!

This shortcake recipe was a big hit at our annual Farm Share member social in the strawberry patch! The shortcake is made entirely with Nash’s flour and is nutty and delicious. It makes enough shortcake for about 50 people. We thank one of the farm’s best bakers, Margie Diffner, for this recipe.

Variation: You could also reduce the sugar and add a few savory ingredients like thyme and cheese for a hearty breakfast biscuit!

10 1/2 c Nash’s hard red wheat flour or soft white wheat flour, sifted
2 1/4 cups organic cane sugar
1/2 cup plus 1 tablespoon baking powder
4 teaspoons salt
1 cup cold butter unsalted
4 1/2 cups half-and-half

In a large bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in half-and-half until just moistened.

Drop by scant 1/4 cupfuls 2 inches apart onto ungreased baking sheets. Bake at about 400° for 15 minutes or until golden brown. Cool on wire racks.

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Posted on June 24, 2013