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Fresh Plum Cake

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I made this cake the other day and found it to be utterly delicious! It's fresh and sweet, but not too sweet. The cake does not rise particularly high; when baked it is maybe 2 inches tall. The recipe is written in weights, so you'll need a metric scale to measure everything out. If you don't own a scale, I highly recommend you buy one if you plan to do much baking in your life. I find it an indispensible tool.

Pear Upside Down Cake

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(Photo credit: Melissa of melissamakesbread)

Melissa of melissamakesbread.com, a professional baker in the Catskills, recommends this pear cake be made with Devoe pears, an heirloom variety of pear, and one of our pear selections this week. These pears are aptly described by her as having "long narrow neck[s] and tight, juicy, honey-flavored flesh." The cake looks amazing!

Seckel Pears

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Seckels are believed by many to be the only truly American variety of pear in commercial production. Unlike other varieties developed in the U.S. from a cross or bud sport of other European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800's. This may or may not be true, however. It is possible that German imigrants travelling westward through the area dropped fruit or left seeds behind.

[source: USA Pears]

Ilene Rosen’s Maple Butter Baked Seckel Pears

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Ilene Rosen’s Maple Butter Baked Seckel Pears
From NY Magazine

1/4 cup unsalted butter
3 tablespoons maple syrup (preferably grade B or dark amber)
6 to 10 medium to larger-size seckel pears, stems on
Salt and pepper

Preheat oven to 400 degrees. Cut pears in half lengthwise.

Brown butter in a small saucepan, and combine in bowl with the maple syrup. Mix well.

Toss pears in bowl to coat with mixture, and sprinkle with salt and pepper.

Tomato and Basil Share - Update!

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Just an update for you all who are still thinking of purchasing a tomato and/or basil share - we do have basil shares available on 9/18 (the final week of basil shares) and tomato shares available on 9/25, but that's it. All other options are sold out. So, if you're wanting a tomato and/or basil share, drop us a line at info@hellgatecsa.com.

Notes From Green Thumb Farm 4 September 2007

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Farmer BillSummer is coming to a close and our summer bounty will soon be giving way to our fall crops. We still have plenty of tomatoes, eggplant, scallions, and carrots. More squash and bean plantings are still coming on. We hope to have winter squash happening as well. Our fall greens will be starting soon - tat soi and pak chois of several types, as well as a new red mizuna by the end of September.

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