July 29

From Tomten Farm

  • carrots
  • Suyo Long and Marketmore cucumbers
  • dill

From Tricycle Garden

  • Green Bell Peppers

From Origins Farm

  • Black Cherry tomatoes

From Agriberry

  • Blueberries
  • Red plums

 

CUCUMBER, CARROT AND DILL SALAD

From NinetoDivine.com
Serves: 2
INGREDIENTS
1 carrot
1 Kirby cucumber
2 tablespoons dill, chopped
drizzle of extra virgin olive oil
splash of red wine vinegar
zest of half a lemon
freshly grated pepper
pinch of sea salt flakes
INSTRUCTIONS
Finely slice the carrot and cucumber (I use the biggest slice of my box grater)
Mix all ingredients and serve!
Note that I left the measurements of the oil and vinegar very general as its a matter of personal taste. Generally the ratio is 3 to 1 (oil to vinegar), however my personal preference is more like 2 to 1, so I use about 1 teaspoon oil and half a teaspoon of vinegar for this salad.

 

PLUM AND BLUEBERRY CROSTATA
from PenAndFork.com

Serve warm or room temperature with a dollop of barely whipped cream or ice cream (suggested flavors: ginger, honey lavender, coconut almond or vanilla).

Makes 2 (6-inch) crostatas

Ingredients:
1 recipe for 9-inch buttery pie dough
1 cup fresh blueberries (fresh or dried which have been steeped in orange juice)
Zest of 1 orange
1 pound barely ripe black plums
1/2 cup sugar
2 tablespoons instant tapioca
1-1/4 teaspoons Chinese 5-spice powder
4 teaspoons milk or half & half or heavy cream
4 teaspoons raw sugar (or regular granulated)

Method:
Make the pie dough and let it chill (wrapped tightly in plastic wrap in the refrigerator) while you prepare the filling.

Slice the plums in half and remove the pit. Cut each half into eighths. Cut each half in half, and then each of those two halves in half, and then again, those halves in half, for a total of 16 even wedges.

Toss the plums, gently, with the blueberries, orange zest, sugar and instant tapioca in a medium bowl. Set aside for 15-20 minutes while you roll out the dough. (You can make both the pie dough and the filling the day before.)

Heat oven to 375 degrees F.  Roll out piecrust, one at a time, between 2 sheets of plastic wrap to a 9-inch circle, starting from the center and rolling out, giving the dough a quarter turn after each roll.  Transfer to a lined baking sheet.

Divide the chilled plum and blueberry filling in half (it’s roughly 1-1/2 cups of filling each, and make sure you divide the juices evenly, too).

Mound half the filling onto each dough, leaving a 2” border all the way around.  Fold the border over the filling, pleating as you go.

Think of the circle as a clock. Start at 12 o’clock and with your thumb and first two fingers, pick up and pull dough toward the center of the pie.

Using your right hand, pull up the 1 o’clock position and fold it over the 12 o’clock section and gently press. You now have one pleat. Pull up 2 o’clock and fold over 1 o’clock. Repeat all the way around, back to 12 o’clock. (A good portion of the filling will be uncovered.)

Brush the top of the pleated dough with the milk or cream and sprinkle heavily with sugar.

Bake 45 to 50 minutes, or until pastry is browned and cooked through. Do not stress if some of the filling leaks. It’s a rustic pie. Let rest 5 to 10 minutes before cutting.

If not serving it straight away, consider glazing the fruit after it cools to keep the fruit from looking dried out. Simply warm and strain some type of red jam or jelly (strawberry, red currant or raspberry) and brush only on the fruit. It will give it a pleasing sheen.