Monthly Archives: May 2015

Make a Crisp With The Season’s First Nectarines!

 

Hello Harvesters

This week we are proud to present the very first nectarines of the season! We wrote about stone fruit (a category which includes nectarines, peaches, apricots, and all other pitted fruit) in a previous blog post here, if you would like to learn more about these delicious natural treats. This week’s recipe uses the nectarines and rhubarb from this week’s box, as well as the almond liqueur amaretto (a flavor we can’t get enough of recently), to round out the sweetness and add a little complexity to the flavor. The beauty of a crisp is that it is incredibly easy to make. No pie crust at all! All you have to do is whip up the filling and topping, pile it in a baking dish, and you’re good to go. Enjoy this recipe with your family and let us know what you think!

 

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Rhubarb-Nectarine Crisp with Amaretto and Toasted Almonds

IMG_2465

For filling:

About 2 cups rhubarb, cut into ½ inch pieces

About 4 cups nectarines or peaches, cut into 1-inch slices

¼ cups amaretto + 2 T for topping

¼ cups granulated sugar

½ tsp. cinnamon

For topping:

4 T butter, melted

1 cups oats

½ cups all purpose flour

½ cups walnuts, chopped

½ cups brown sugar

½ tsp. vanilla extract

½ tsp. almond extract

½ cup blanched slivered almonds, toasted

Method

Preheat oven to 350 degrees. Cut rhubarb and nectarines, in a separate bowl mix amaretto, sugar, and cinnamon and pour over mixture and stir. Spread fruit in a 9 by 13 inch casserole dish. For topping combine, butter, oats, flour, walnuts, brown sugar, and vanilla and almond extract. Mix thoroughly and sprinkle over fruit mixture. Bake for 45 minutes or until topping is golden brown and sides are bubbling. Finally, toast almonds in pan on medium heat, stirring constantly until golden brown. Sprinkle over crisp and serve with vanilla ice cream!

Original Recipe and Photo for Pacific Coast Harvest by Kayla Waldorf

 

 

Grilled Eggplant Tapenade

 

Hello Harvesters!

I have to say, this week’s recipe is one of the most delicious ones I’ve tasted yet. We busted out the BBQ this past weekend for the first barbecue of the season, and we had so much fun we had to do it both nights of the weekend. This charred eggplant and onion tapenade was the result of several experiments with a balsamic and garlic marinade. It makes a perfect topping over chicken, or goes well with bruschetta or crackers. Let us know what you think!

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Charred Eggplant Tapenade

Egpplant Tapenade 1

Ingredients:

½ cup aged balsamic vinegar (get a good, sweet one for this recipe)

½ cup olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

3 large cloves garlic, minced

2 small eggplants

1 medium yellow onion

Directions:

Prepare grill for veggies, you want a medium heat, so if you’re using charcoal spread it out so they are about 1 briquette thick.

Eggplant Tapenade 2

Slice onions and eggplant through their equator into ½ inch-pieces. Combine vinegar, olive oil, salt, pepper, and garlic in a casserole dish and lightly coat onion and eggplant pieces. Place on grill for 10-15 minutes total, flipping half way through until the eggplant begins to look transparent and juicy and the onion softens and look transparent (the onion may take a bit longer). Remove from grill and let cool, then use a knife to cut onion and eggplant into 2-3 inch pieces. Place the chopped onion and eggplant in a food processor along with the left over marinade and pulse a few times until it looks like a chunky salsa (there will be bigger and smaller pieces, but that’s good for texture). Serve with grilled chicken and feta or with bruschetta.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf