Summer is over, and fall is officially here.
I’ve already started braising, and baking, and breaking into beautiful squash.
This year was the first year we subscribed to a local CSA.
These farm shares are a great idea, you pay up front for a season of veggies, so the farmers have the cash on hand when they need it for planting, and the shareholders take home a box of beautiful produce every week.
It feels like Christmas.
Our share arrives on Monday, which is my craziest cooking day. I used to always end up eating out on Mondays, but no matter how tired, or sick of cooking I think I am (it happens, on occasion), when I open up that box I’m always inspired.
The pickup location is at Clover food Hub, where Artie and I grab breakfast nearly everyday. Just a few blocks from the apartment, it couldn’t be more convenient.
Our share is From Marshal’s farm, and I’ve been so happy with it. Not only are the veggies gorgeous, but we’ve had fruit all season long, from fuzzy peaches to honeycrisp apples. I’m not usually good at eating enough fruit, because honestly, the mealy apples and flavorless stonefruit at the grocery store just never seem worth the price tag.
But the Fruit from Marshal’s farm is like candy.
Speaking of candy, we’ve also received local honey, and homemade fudge in the share on occasion. What a treat!
I wanted to share a recipe I wrote eons ago, for an apple-plum crumble. It was the one of the first recipes I photographed for the Boston Globe, so please pardon the harsh lighting and awkward styling.
The crumble however, is delicious. Made more so by a scoop of vanilla ice cream.
I also wanted to share a new project I’m working on over at Boston.com, called Smart Cooks. I’m working with a fantastic videographer, Jesse Beecher, to make how-to cooking videos that accompany my recipes in the paper. The first one, featuring a shimp and corn pasta dish was just released a couple weeks ago. You can check it out here. The next one should be coming out shortly, and I’ll be sure to post the link!
Hope everyone is enjoying crisp air and cozy sweaters. If you are looking for a little something sweet, try this recipe and let me know what you think.
Fruit crumbles are warm and comforting. Look for Cortlands, Macouns, or any apple variety suitable for baking. Here, they’re mixed with plums and covered with an oatmeal topping.
|2 1/2||cups old-fashioned oats|
|3/4||cup brown sugar|
|1||cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces|
1. In a large bowl combine the oats, flour, sugar, butter, and salt. With your fingertips, work the butter into the dry ingredients until it forms pea-size lumps.
2. Refrigerate until ready to use.
|Butter (for the dish)|
|10||baking apples, peeled, cored, and cut into 1-inch wedges|
|1||pound plums, cut into 1-inch wedges|
|1||tablespoon ground cinnamon|
|1/2||cup maple syrup|
1. Set oven at 375 degrees. Butter a 9-by-13-inch baking dish.
2. In a bowl, combine apples, plums, cinnamon, and maple syrup. Mix thoroughly.
3. Top the fruit with the oatmeal mixture. Bake the crumble for 50 minutes or until the top is brown and the mixture is bubbling at the edges. Serve with vanilla frozen yogurt or ice cream. Catherine Smart