I want to thank Jason, Siri and Sam of Local Roots Farm (if you haven’t checked them out, make it your weekend homework), for the gift box of produce they dropped off.
-the fact that they brought me a gift, is worth special thanks alone, but the produce……..
Ahhhh, the produce…..
…as you can always expect from Local Rooots’ market stands,
……. was simply spectacular.
The sweet, sweet, slow roasted beets with beautiful Radicchio di Treviso, 20 year balsamic and olive oil,
was a perfect lunch today, with a glass of rosé and a few slices of Culatello.
The broccolini was especially delicious,
and demanded some special attention,
-so we went old-school: no pasta roller, just good ol’ rolling pin and hand crimped,
The end result was a dish worthy of the work it takes to grow and provide
amazing organic produce!
Our good friends Deborah and John bequeathed upon us beautiful Italian plums, from thier tree at home.
-they found their way into a delicious spiced coffee cake!
Sift into a bowl,
1½ cups flour
2 teaspoon baking powder
1 teasp ground cinnamon
½ teasp ground alspice
½ teasp ground cardamom pods
Cream, in the mixer:
4 oz butter
1 cup + 2 Tablespoons brown sugar
1/2 teaspoon kosher salt
Mix until fully incorporated,
**Scrape Down Sides
-a little at a time, alternately
¾ cup sour cream
the sifted flour mix
Spread into a 9×13 well buttered baking dish,
halved fresh plums
Bake at 350 degrees, for 15 to 20 minutes,
or until golden brown and a toothpick comes out clean
(adapted from The Fannie Farmer Cookbook, original copyright 1896, -a book every cook should own)
Thank You Friends,
for making our Sunday wonderful!