In Season: Sensational Stone Fruit
Summertime, and the eatin’ is easy…
Folks, we’ve officially arrived at that point in the year when you’ll find a dizzying array of fruits and vegetables at the markets – Christmas in July for all us locavores.
It’s the time of year when you often buy more than you can eat, just because everything looks so darn beautiful. In July, you don’t even have to ask yourself what’s for dinner coz you know it’s going to be a big pile of colourful veggies, probably not even cooked.
Zucchini? Slice it thin and eat it raw. Ditto for peppers, tomatoes, carrots, beets, and kale. If you’re vegetarian, you probably have one of those spiralizers that makes everything look gorgeous… or how about grilled peaches with a little grass-fed cheese and baguette for dinner?
Bingo. It’s stone fruit showtime, and local apricots, peaches, cherries, and plums are not going to get any better than they are this month.
Where to buy: the famously delicious peaches from Klippers Organics made their debut at Trout Lake Market last week, and Golden West are bringing the first pick of their organic Bing and Rainier cherries there this Saturday. For midweek stone fruit munching, check out Rai Produce’s selection of cherries, apricots, peaches, and *gasp* early apples at Main St. Station and Downtown Markets.
How to choose & store: when selecting stone fruit, look for vibrantly coloured flesh that yields slightly and has the tell-tale sweet and flowery smell of ripeness. Refrigerate unwashed in a plastic bag and make sure to eat within 2-5 days.
Fruity sipping: try Apricot Ambrosia Chai made with BC apricots from Trudy Ann’s Chai & Spices. Hot or iced, we bet it would pair well with this week’s In Season recipe for a divine-looking Peach & Mascarpone Tart from local blogger and photographer Foodiecouver…
Peach & Mascarpone Tart
Crust
3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
1-2 ripe peaches, cut into thin slices
For crust:
Preheat oven to 350°F. Finely grind gingersnaps in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of the tart pans with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Top with sliced peaches. Serve, or refrigerate up to 6 hours.
