Tag Archives: fruit

Food Gardening Travel

O’Henry Peaches from Frog Hollow Farm

I am going to publish a scientific paper about how time goes more quickly in the summer and when you’re shopping on eBay.

If you follow me on Facebook you know that I just got back a couple of weeks ago from another trip to England. I spent the first week in London for work, but weekends with the rest of the  family in the country. If you’re a garden lover and a runner like me, the English countryside in the summer is pretty much as good as it gets. Except, if you’re like me, you have to stop every few feet to snap photos of the gardens.

I know, it’s really bad.

I just.can’t.stop.

Can’t.

I even checked out the Queen’s gardens this time around. They weren’t too shabby either.

Aside from English gardens, summer is also really great for peaches. I can turn just about any fruit into a dessert, but sometimes, you’re best off leaving it the way it was made.

Such is the way with organic O’Henry peaches from Frog Hollow Farm. Frog Hollow is in Brentwood, California, and produces the most breathtaking fruit, lovingly packed and shipped.

I got to try this fruit because, as luck would have it, my colleague The Fruit Maven generously brought a box into the office. This is generous because, had I received this box, I would have eaten it by myself in front of the shipping container within three minutes of receipt.

My pictures, sadly, do not do these peaches justice, since they were taken with my iPhone under the romantic glow of fluorescent lights. Even so, note the beautiful read marbling on the peach slice, cut from the peach that was soft enough to be cut by a plastic knife found in the break room. The texture was soft but had the perfect amount of body, and the taste was sweet and, well, peachy…possibly the peachiest peach I’ve ever eaten. Sweet and peachy — all you could ever want in a peach.

Frog Hollow Farms ships too — you can order a box of peaches from this link. And while you’re eating your peach, I’ll tell you about the rest of my trip.

The second week was spent in the countryside.

My mother-in-law got the kids raincoats and wellies, so it promptly stopped raining.

Which meant that they could go on a ropes course.

I got to catch up with my neighbor Helen, who moved back to the UK two weeks earlier:

My sister-in-law took me shopping, where I fell in love with a dress that looked really sad on me:

Nevermind, though, because we hit Cath Kidston next where I got a tiered cake platter and a set of flowery napkins that my husband doesn’t like (but I love!).

We had a dinner celebration for my brother-in-law’s 40th:

and then headed over to spend a few days with our friends Simon and Laura.

And some time miming I guess.

The kids had a great time with their daughter, swimming:

hanging out:

and visiting her school:

Now I’m back at home, waiting for my flowers to be plentiful enough to place by my bedside table. Til then, this memory will have to do.

 

Cooking Food

Apricots with Mascarpone Cream

I am currently in that circle of hell reserved for people who blog about food but cannot eat it. I’ve had some kind of stomach virus (I think. Or it could be worms. That is exactly what I need. Worms.) since last weekend and though I hadn’t been hungry all week, I am very hungry now but the stomach is not accepting donations.

I’ve generally been feeling weird lately, and part of it I attribute to aging. I can’t remember anything anymore. I recently went away on a girls’ weekend (which, sadly, ended at some point) and the whole weekend was full of conversations like:

“So I have a friend that lives in…African country! Abject poverty! Blood diamonds!”

“The Congo?”

“Right! This is just like that game…shouting out clues! Have to guess the word! Board game!”

My friends and I, we are losin’ it. But the good news is that soon we won’t remember to care.

The other good news is that it’s apricot season. Apricots just look so…peachy to me — like a teenaged girl with good skin (I would never know what that’s like). I got a box of apricots from my CSA and made this dessert which I promise may be the best thing I’ve ever tasted (it’s  large category, that.). Seriously though it is incredibly awesome, like as awesome as if your tongue were a skating rink and Olympic skaters were winning the gold medal on it.

Some incredibly gifted person named Miki posted this on Allrecipes but I modified it a bit to add a bit of citrus and floral aromas, substituting lemon curd for apricot nectar, marmalade for apricot preserves and using a violet flavored balsamic vinegar .

APRICOTS WITH MASCARPONE CREAM adapted from Allrecipes

Ingredients

  • 3 TBSP sugar
  • 4 oz mascarpone cheese
  • 2 TBSP lemon curd
  • 1/2 tsp vanilla extract
  • 1 pinch ground cardamom
  • 3 TBSP marmalade
  • 1/4 cup honey
  • 1 TBSP balsamic vinegar (I used violet flavored vinegar)
  • 8 fresh apricots, pitted and halved

Preparation

  1. Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the lemon curd, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
  2. Place the marmalade and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
  3. Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.

Serves 8 (or 1, if it’s me).