Thursday, June 25, 2009
Plum Good
Red-skinned with a purple bloom and amber flesh flushed with red, the Santa Rosa is plump plum perfection: sweet with a bit of tartness in the skin, with good texture and lots of juice. These are one of our favorite and most reliable plums of summer - we hope you enjoy them as much as we do!
Coming up soon will be our first nectarine of the season, the silky-sweet white beauty Jade. With smooth, fuzzless skin that's splashed magenta over white, Jade is a luscious and fragrant white nectarine that's dripping with sweetness. Slurp!
Tuesday, June 16, 2009
Mixed fruit dessert with Frog Hollow Farm fruit!
email from Diana:
This sounds amazing and such a great use of local fruit! We'd love to see your pictures of this great use of our fruit and hear about other great ways to enjoy Frog Hollow Farm fruit! Email your photos and ideas to peaches@froghollow.com!I made a dessert on Sunday for a dinner party - and it was a great
hit. I wanted to share with you.
First - I made a vanilla pound cake.
But - I simply sliced up all the beautiful Frog Hollow fruit (and added some Livermore strawberries) into a glass serving bowl.
THEN - I poured about 1 cup of a very good chilled
French Pear Liqueur over the fruit and tossed it,
then chilled it.
I served the fruit over pieces of the pound cake then
topped with fresh whipped cream.
It tasted amazing -
AND - it looked spectacular !!
The next day - we also had the fruit / liqueur over
gourmet vanilla ice cream (delicious).
Wednesday, June 10, 2009
BABY GREENS SALAD WITH GOAT CHEESE & CHERRIES
Friday, June 5, 2009
Recipe for Apricot Chicken
With the recent warm weather, we've had a chance to enjoy our fantastic organic apricots - both the Orange Red and Robada varieties! If you like apricots as much as we do then you'll love this recipe, courtesy of Frog Hollow Farm's very own Becky Courchesne.
Apricot Chicken
Serves 4
2 tablespoons olive oil
2 medium yellow onions-chopped finely
2 cloves garlic
½ teaspoon ginger
½ teaspoon dried chilies
¼ teaspoon garam masala
1 whole chicken, cut up 3 to 3 1/2 lbs
1 medium tomatoes –skinned and seeded, or 3 whole canned tomatoes
2 teaspoons salt
2c chicken stock or combination chicken stock and water
¼ teaspoon saffron
2 tablespoons hot milk
1 jar apricot conserve or 6-7 fresh apricots halved and pitted.
Rinse the chicken pieces in cold water then pat dry with a paper towel. Pound the garlic, ginger and dried chilies with 1 teaspoon of the salt into a paste. Sprinkle the saffron over the warm milk and set aside.
In a sauce pan with a tight fitting lid or Dutch oven saute the onions in the olive oil until translucent. Then add the ginger/chili/garlic paste and saute for 2-3 minutes more.
Add the chicken, garam masala, tomatoes and the remaining salt. Add the chicken stock and or water and simmer covered until the chicken is tender and the liquid has reduced to about ½ its original volume (about 45 minutes). Add the milk/saffron and the apricots or apricot conserve. Simmer slowly for 15-20 minutes.
Serve warm over basmati rice with chopped pistachios or almonds.
Yum!
Thursday, June 4, 2009
ZenChef's Apricot - Almond Tarts
ZenChef is a private chef in New York City. His blog, Zen Can Cook, is brilliant and his recipes sound and look amazing! You can follow him on twitter @ZenChef.
Thanks ZenChef!