Community Food Collaborative:
Lakeside Tiny Acre:
Cherries (Crown Orchard in Albemarle County and from Silver Creek Orchard in Nelson County)
From Bon Appetit June 2011
1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake the pan to allow the custard to settle.
Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.
From the recipe archives of Full Belly Farm in Capay Valley, CA
Summer Squash-Basil Soup
3 tablespoons olive oil
1 small yellow onion, diced
3 cloves minced garlic
1 teaspoon lemon zest
1 1/2 pounds summer squash, cut into large dice
Salt and black pepper, to taste
3 cups of chicken broth, vegetable broth or water
1/2 cup loosely packed basil leaves plus more for garnish
3 tablespoons sour cream
lemon juice to taste
Warm the olive oil in a small soup pot over medium heat. Add the onion and minced garlic, and cook, stirring until the garlic is fragrant and the onions are translucent about 5 minutes.
Add the lemon zest and summer squash and sauté for about 2 minutes. Season to taste with salt and pepper, then cover with broth or water and bring to a boil. Lower the heat to a simmer, and cook about 10 minutes, until the squash is softened. Stir in the basil until wilted, and remove the pot from the heat.
In batches, pour the soup into a blender and purée until smooth. Return all the puréed soup to the pot, and place over low heat. Stir in the sour cream and season with salt, pepper and lemon juice to taste. Add a sprinkling of chopped basil to the bowls – serve hot.
How to Make Dill Pickles:
Makes 2 pint jars
What You Need:
1 1/2 pounds Kirby or Persian cucumbers
4 garlic cloves, peeled and smashed
2 teaspoons dill seed
1/2 teaspoon red pepper flakes, optional
1 cup cider vinegar
1 cup water
1 1/2 tablespoons pickling salt or kosher salt
2 wide-mouth pint jars with lids
Large pot, if canning
Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
Prepare the cucumbers:
Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
Add the spices to the jars:
Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
Pack the pickles into the jars:
Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
Bring the pickling brine to a boil:
Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
Remove air bubbles:
Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Tighten the lids:
Place the lids over the jars and screw on the rings until tight.
Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
Cool and refrigerate:
Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.