Summer Fruit Cobbler

I love the summer fruits – who doesn’t?  Peaches, nectarines, cherries, apricots, berries.  They are lovely eaten plain or with yogurt or baked as desserts.  Here’s a lovely recipe that uses some of the best summer fruits.

Peach and Cherry Cobbler with Pecan Streusel and Brown Sugar Whipped Cream

For fruit filling:

  • 2 lbs fresh peaches
  • 1 lb fresh sweet cherries
  • 1/2 cup flour (I like to use white whole wheat)
  • 2 tsp vanilla extract
  • (up to 1/4 cup brown sugar, if fruit is not sweet)

For streusel:

  • 1/2 cup butter, softened to room temperature
  • 1 cup flour (again, white whole wheat is great)
  • 1 cup chopped pecans
  • 3/4 cup brown sugar
  • 2 Tbs vanilla extract
  • 2 tsp salt (use granulated, not kosher)

For whipped cream:

  • 1 pint heavy whipping cream
  • 1/4 cup brown sugar

If the peaches are easy to peel, peel them.  If not, carefully rub the peaches to remove as much of the fuzz as possible.  Cut each peach off the pit into 8 slices.  Pit the cherries.  Toss the flour and vanilla with the fruit.  Put into a deep baking dish.  In another bowl mix all the streusel ingredients to the texture of fine crumbs (you can do this using your fingers or a mixer.)  Put the streusel evenly over the top of the fruit, making sure there are no naked spots.  Bake at 325 until the streusel starts to brown and the fruit is bubbly.  If the streusel gets too brown, cover lightly with foil until the fruit is cooked.  Whip the cream with the brown sugar until you get soft peaks.  Serve warm cobbler with whipped cream.  Eat the leftovers for breakfast.  Top with ice cream.  Enjoy.

Turnip Time, Again

Our weekly CSA portions have started filling up the fridge with farm abundance again.  And once again we cast around looking for something, anything, to do with several (many) bunches of turnips.  These are the sweet, water-filled little Hakurai turnips that are lovely just eaten out of hand.  But how many raw turnips can one person eat?  Here are a few suggestions for using enjoying them in other ways.

Vegetable Stuffed Sole

  • 1 lb Dover sole fillets (7-11 filets, depending on size)
  • 3 turnips
  • 2 small carrots
  • 1/4 cup mayonnaise
  • 1 Tbs sriracha sauce (optional)
  • 1/2 tsp salt, 1/2 tsp ground black pepper
  • paprika for topping
  • sunflower or safflower oil for greasing

Grate turnips and carrots.  Mix vegetables with mayo, salt and pepper, sriracha.  Lightly grease a glass baking dish.  Put a spoonful of veggie mix in the middle of each fish fillet, wrap the fillet around filling.  Place the rolled fish, seam-side down, in the baking dish in rows.  Sprinkle with the paprika.  Bake at 350 for 20 – 30 minutes.  Serve warm.

Wild Rice, Aged Cheddar, and Turnip Salad

  • 2 cups cooked wild rice, cold
  • 1/2 cup grated aged white cheddar
  • 1/4 red onion, minced
  • 2 – 3 turnips, chopped fine
  • 2 Tbs extra virgin olive oil
  • 1 Tbs red wine or white vinegar
  • salt and pepper to taste

Toss all ingredients.  Taste, adjust salt and pepper.  Eat.

Apple, Fennel, and Turnip Slaw

  • 2 cups shredded turnip
  • 2 cups shredded Granny Smith apple
  • 1 cup finely sliced fennel bulb
  • 2 Tbs extra virgin olive oil
  • 1 Tbs apple cider vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic, finely minced
  • salt and pepper to taste

Toss all ingredients.  Allow to sit for at least half an hour, season to taste.  Eat.