Lakeside's Tiny Acre:
- Swiss chard
- Suyo Long Cucumbers
- Mustard root
- Cippolini onions
- Peaches (Owl Orchard--Powhatan County)
From Bon Appetit June 2017; modified for peaches
One-Hour Peach and Almond Galette
½ cup almonds, preferably blanched
⅓ cup sugar, plus more for sprinkling
1 large egg
4 tablespoons unsalted butter, room temperature
½ teaspoon almond extract (optional)
½ teaspoon vanilla extract
Pinch of kosher salt
1 tablespoon all-purpose flour, plus more for surface
1 package frozen puff pastry, preferably all-butter, thawed
About 1¼ pounds peaches, halved, pitted, and quartered if large
Place a rack in the middle of oven; preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
Roll out pastry on a lightly floured surface just to smooth out any creases.
If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.
If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until the rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over the pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of the almond cream. Sprinkle lightly with sugar.
Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
Almond cream can be made 3 days ahead. Cover and chill.
From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for mustard root
Brunch Bowls with Chickpea Mustard Root Hash, Asparagus, Eggs, and Homemade Ketchup
Serves 4 to 5
For Homemade Ketchup (Excess can be stored in jars and frozen):
1-28 oz can of whole tomatoes
1-5.5 oz can tomato paste
1 onion, diced
1/4 cup distilled white vinegar
1 TBSP honey
2 TSP sea salt
1/4 TSP ground cloves
ground black pepper, to taste
For the Bowls:
2 TBSP extra virgin olive oil
Mustard roots, peeled and diced into small cubes (same size as chickpeas)
1 onion, chopped
2 TSP dried dill
1 TSP sea salt
Ground black pepper, to taste
1/8 TSP cayenne pepper
2 cups cooked chickpeas
1 TBSP lemon juice
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging) (Can substitute with raw suyo long cucumbers, peeled and thinly sliced OR lightly steamed OR sauteed chard, with ribs removed, if asparagus unavailable)
4 to 8 eggs (depending on hunger level/number of diners), cooked any way you like (I recommend poached! Yum!)
In a large pot, combine all ketchup ingredients. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until onions are tender. Add to a blender or food processor (or use an immersion blender off the heat) and puree until smooth.
Preheat oven to 400 F. For the hash, in a large high-sided skillet, warm oil over medium heat. Add mustard root, onion, dill, salt, pepper, and cayenne; saute for 12 to 15 minutes, until mustard root and onions begin to brown. Add chickpeas and lemon juice; saute for 5 minutes longer.
For the asparagus, add to a large rimmed baking sheet. Roast in preheated oven for 10 minutes. Alternatively, steam asparagus for 3 to 5 minutes.
Cook eggs immediately before serving. To bowls, add hash, asparagus, and eggs; top with ketchup or serve on the side. Serve.