What I Made: Peaches and Cream Crepes

Ingredients:
1 cup whole milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
2 large eggs
5 Tbs. unsalted butter, melted
1 tsp. granulated sugar, plus more to taste
1/4 tsp. fine sea salt
4 peaches, halved, pitted and thinly sliced
1 Tbs. fresh lemon juice
Canola oil for cooking
1/2 cup mascarpone cheese, at room temperature
About 2 Tbs. heavy cream
Confectioners’ sugar for dusting

Directions:
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.

Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).

Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.

Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.

peachesandcreamcrepes

What I Made: Peach Trifle

Ingredients:

6 – 8 peaches
1 8 oz. angel food cake, cut into chunks
1 jar peach preserves
1 packet fat free vanilla instant pudding mix
2 cups of milk
cool whip

mix instant pudding with milk till thick

In trifle bowl or serving bowl, place 1/3 of the cake, then peach preserves, pudding, peaches and cool whip. Repeat x 3. And maybe add a couple of peaches to the top.

peachtrifle

Peach or Nectarine Salsa

I recently found a salsa recipe from Simply Recipes that calls for either peaches or nectarines from recent fruit shares. We served this salsa with Bobby Flay’s shredded chicken and tomatillo tacos with queso fresco and David Byrne’s shrimp tacos. (Yes, David Byrne from the Talking Heads.)

I happened to have everything on hand for this recipe, including fresh jalapeño and mint from my community garden — two of the only things that survived in my plot this hot summer. — Josie Rubio

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Mid-Season Update From Ian Marvy

Hi Friends and Neighbors,

We have really begun to feel global climate change in a drastic way this year. Before spring even hit, the apple crop had blossomed. Apples, normally the mainstay of the autumnal fruit CSA, are in for a difficult season; the early warmth in the winter, followed by regular frosts, killed many apple blossoms in early spring. Then heavy wind and rain blew away the second succession of flowers.

Many orchards in the region are expecting smaller yields this year and it’s not just here in our state or our region; the whole Midwest and parts of the Northwest are suffering from 80% crop loss in the apple industry.

Spring as a whole was great for us greens-growing farms. But the heat hit early, as you know, killing off the harvest before we could bring you tomatoes, eggplant and peppers. But the heat is not just the issue. Despite dramatic rain falls that keeps us above the board, the rest of the nation and really the majority of the planet is now in drought.

Wheat, corn and soy are already more expensive on the open commodity market, meaning milk, cheese, meat, and your regular slice will all soon be more expensive.

Here at Added Value have been mindful of the weather and conscious of your timely investment. We plan to continue to deliver high-quality, flavorful, nutritious foods grown in a way that respects the planet, you, your family and our neighbors. As weather changes we are making adjustments and look forward to sharing the bounties to come.

We are motivated by our partnership, thankful for the investment, and excited to share with you the fruits of our collective labor.

Ian

Now some notes from the farm crew.

You’ve probably all seen the garlic curing in the harvest station this past month; it is now ready and you’ll be getting some this week. It was a lot to process and sort out (the biggest, prettiest ones get saved to be seed for next year’s crop); thankfully we had a big crew of young people around today to help us out! Many hands do indeed lighten up the work load.

As for the rest of the share, all across the region and here in Red Hook the summer crops are starting to kick in one by one! We started harvesting tomatoes this week (though there are only enough for market so far. You guys will be getting them in the next couple of weeks) and the eggplants, peppers and cucumbers are starting to look pretty big. Some other things that might be in your share this week: dandelion greens, sorrel, onions, beets, kohlrabi, cooking greens (chard, collards, broccoli greens, amaranth), scallions, squash, arugula…

We’re thrilled to have peaches at a better price than ever before this week. This year’s peaches from Phillips’ Farm have been outstanding, and this week he has offered them to us for a special price. Given the anticipation of high prices in the fall for local fruit, we want to take advantage of every opportunity to provide our CSA with abundant fruit while we can.

Small fruit shares will be receiving 3 lbs of peaches; large shares will be receiving 5 lbs.

For now, enjoy the Red Hook red garlic and the beautiful peaches!

The Added Value Team 

What I Made: Peaches, Beans, Broccoli, Kohlrabi and More

Peaches and grilled pork chops, from Epicurious.com

In order to keep life fresh and exciting, I’m forming my weekly menu around my share of veggies and fruit each week.  And I thought I would share in case you’re short on ideas. — Tracy Shar

This week I didn’t get broccoli, but I saw that the large shares did, so here’s my broccoli recipe which I made last week.  This can easily be made without meat for the veggies among us.

Broccoli Salad

Shred broccoli into a bowl. Add: Handful of raisins, 1/2 cup of red onion, 4 strips of crumbled bacon.

In a separate bowl, mix: 1/2 cup mayo (I used veganaisse since that’s what I had in the house…again to be made vegan!), 1 tablespoon of sugar or alternate sweetener, 1 tablespoon of apple cider vinegar.

Fold mixture into broccoli mix and eat.  The longer it sits in the fridge the better it is.  It is seriously delicious.

Kohlrabi Trout Salad 
Mix shredded kohlrabi with 1/2 cup mayo and 1 tbsp of fresh lemon juice.  Shred 8 oz. of smoked trout into a bowl. Add two chopped sweet apples. I also used my chives that I took as my herb option this week.  Fold kohlrabi mixture into trout and add salt, pepper, fresh tarragon and parsley to taste.

The remainder of my kohlrabi I chopped and used as crudites for some cashew cheese I had made.  It would also be great for dipping hummus or any other dip.

I tend to use all my greens in salads or veggie shakes (I like to eat them in the morning).

Grilled Pork Chops with Peaches and Beans
Last week I used my beans and peaches in Epicurious’s recipe for grilled pork chops with peaches and pole beans. This week I went more simple with a string bean and arugula salad (which would have been even more perfect last week with both the beans and the arugula).

I’ve just been throwing the squash directly onto the grill, but I think it would also be good in the above salad raw and shredded.

Hope this is helpful!  Tune in next week featuring all next week’s veggies and/or fruits.

Peach and Raspberry Crisp

When peaches and raspberries arrived with this week’s fruit share, we immediately turned to this recipe for Peach and Raspberry Crisp in The Barefoot Contessa Cookbook (Clarkson Potter, 1999). The simple recipe comes together pretty quickly and it tastes delicious warm, or cold from the fridge — even, say, if you’re standing at the door sneaking bites. (Hypothetically, of course.)

On our way back from picking up the share, we also stopped by Cacao Prieto at Conover and Coffey streets for a sampling of rum made on the premises from organic cane sugar and organic Dominican cacao. When we asked what we could make with the Don Esteban cacao liqueur, the person at the counter said that it’s served with muddled raspberries. Sold! So, with a few of the raspberries, I made a rum cocktail. — Josie Rubio

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Peach Salsa

I don’t like blueberries. Since I was a kid they’ve always been one of my least favorite fruits and I’ve grown used to the weird looks that invariably get thrown my way when I make this admission. So I was thrilled to see one of my favorite fruits, peaches, instead of blueberries in this week’s share.

While planning a barbecue with some friends we debated grilling them but then decided a peach salsa would be ideal in the sticky summer heat (plus it’s really simple to make). The sweetness of the salsa is balanced out by the heat from the jalapenos, with some bell pepper thrown in for crunch. — Adrienne McIlvaine

{Recipe after the jump.}

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