Plum Good

Right on time with the summer solstice, our slurpy-tangy Santa Rosa plums tell you that summer has truly arrived on the farm. The Santa Rosa, as you might have guessed from the name, is one of the true stars bred by famed California horticulturist Luther Burbank at his plant-breeding research center in Santa Rosa.

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!

Mixed fruit dessert with Frog Hollow Farm fruit!

Just received a great dessert idea from Frog Hollow Farm friend, Diana Fredrich. Here's another great way to use our Frog Hollow Farm fruit!

email from Diana:

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).

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!

BABY GREENS SALAD WITH GOAT CHEESE & CHERRIES

Looking for other ways to enjoy our amazing Bing cherries? Here's a great recipe from Frog Hollow Farm's Stephanie J. Rosenbaum.

Baby Greens Salad with Goat Cheese & Cherries

You can also add a tablespoon of chopped fresh herbs to the dressing--try tarragon, basil, chervil, lovage, or parsley.

2 tablespoons olive oil

1 tablespoon finely chopped shallot

1 tablespoon white wine vinegar or fresh lemon juice

Salt and pepper to taste

1 4-oz log of soft goat cheese (chevre), divided in 4 rounds

1/2 cup fresh bread crumbs

5 cups mixed baby greens or salad mix

1 cup halved, pitted cherries

1/2 cup chopped almonds, toasted

In a small bowl, whisk together olive oil, shallot, wine vinegar, and salt and pepper to taste. Set aside.

Preheat oven to 400 F. Spread bread crumbs on a plate. Roll each round of goat cheese in crumbs until completely coated.

Place on a baking sheet. Bake until cheese is soft but not melted and crumbs are slightly crisp, about 8 minutes.

Toss salad greens and cherries with dressing, turning to coat evenly. Divide onto four plates. Top each plate with toasted almonds and a goat cheese round.

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!

ZenChef's Apricot - Almond Tarts

Chef / blogger / and Frog Hollow Farm customer, Zen Chef, has posted a great Recipe featuring Frog Hollow Farm's Apricots. You'll love his post - check it out at http://www.zencancook.com/2009/06/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!

Tour The Farm!

We're often asked, but until now have rarely provided the opportunity... We are excited to announce the much anticipated and highly desired - Frog Hollow Farm Tour!

For a limited time, we will be giving a "behind the scenes" tour of Frog Hollow Farm! You'll have the opportunity to taste our mouth-watering fruit right off the trees; walk amongst the orchards and soak in the warm Brentwood sun, and see first-hand where our amazing savories, pastries & conserves are made. This is a great opportunity to really get a feel for what happens at the farm before the legendary fruit arrives at your table!

Each week, we will be selecting the first 20 customers to use the 10% coupon code SMO_09 when making a purchase at froghollow.com. We will be hosting the tours each Friday, 12pm-2pm throughout the summer!

Oh.... don't forget your cameras or camera-phones! The best photos posted to Twitter each week will earn the photographer an Organic-Cotton Frog Hollow Farm T-Shirt!

We look forward to seeing you at the Farm!

Aprium Coffee Cake

1 2/3 cups flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp baking soda
10 tbsp butter (1 stick + 2 Tbsp), chilled
1 tbsp milk
1/2 cup sugar
1 egg, lightly beaten
1 tbsp milk
1 lb apriums, halved

Topping
1 tbsp crème fraîche, heavy cream, or sour cream
1 tbsp sugar
1 egg

Confectioner’s sugar

Preheat the oven to 350°F and grease a 9'' cake pan, preferably springform.

In a food processor, quickly pulse the flour, baking powder, salt, and baking soda together. Add butter and pulse until butter looks pebbly and chunky. Add sugar and pulse briefly. Add egg and milk, and pulse until mixture is just combined. Spread the batter into the prepared pan. Top with halved apriums.

In a small bowl, beat crème fraîche, sugar and egg. Pour mixture evenly over the top of cake. Bake about 40 minutes, or until golden and the apricots are tender. Turn off the oven and leave cake in the oven for another 10 to15 minutes. Sprinkle with confectioner's sugar just before serving.