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<\/p>\nI know I have no one but myself to blame for the torrent of fruit rushing through my kitchen, but it’s still pretty amazing. You may recall that I signed up for the extra fruit option in the CSA, although I can’t think of why just now. So I had a box of fruit (and eggs.)<\/p>\n
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To be fair, the lemons came from a homeowner this morning, and the green fruit in the upper left hand corner is a pluot from my driveway tree that I picked up on my way into the house. Those are apricots and Santa Rosa plums in the bags. Coincidence? Some say no.<\/p>\n
And we’re back to greens, greens, greens.<\/p>\n
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In the box liner, we have baby bok choy and some zucchini from a family share that were in the swap box when I arrived. I’m dehydrating them right now. Then, continuing clockwise, we have carrots, beets, romaine lettuce, collards, a beautiful bunch of basil, spinach, dandelion greens, arugula and radishes, with a bag of green beans in the center. There was also a bag of potatoes that escaped being photographed. I admit that I saved neither the beet nor the radish greens, despite the fact that they are perfectly esculent. The dandelion, spinach and arugula I made into a frittata to take to the 15th Street house party tonight. I thought about making pesto with the basil, but just put it into a jar on the counter for the nonce.<\/p>\n
Other brave souls took the culls from this morning’s harvest, so I just cooked last week’s stone fruit, making a cross between a clafouti and an upside down cake. Then I even dragged out the bag of kumquats from a few weeks ago (still OK, but not for long) and pureed them with sugar, freezing most of it and making a loaf of quick bread with the rest. I used the baskets of strawberries and some middle-aged cherries to make another batch of ice cream. <\/p>\n
The upside-down clafouti, like so many fruit desserts, looked prettier before I baked it.<\/p>\n
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I put some sugar and butter on the parchment-lined bottom of a baking dish, then alternated halves of plums and apricots, cut side down. Then I poured a thickish batter over them and baked it. It smells good, even if it’s not that pretty anymore.<\/p>\n","protected":false},"excerpt":{"rendered":"