Category Archives: Fruit

Haloumi with Grapes

Pair unusual grapes with an unusual cheese with delicious results.

Pair unusual grapes with an unusual cheese with delicious results.

 

Get a load of these grapes.

I sure did when I spied Moon Drops at my neighborhood Whole Foods recently.

How can you not notice these beauties that sport such an unusual tubular shape that do give them a rather otherworldly appearance?

They are juicy, sweet and with just enough tannin from their inky purple-black skin to keep everything in balance.

Moon Drops was developed by the Grapery in Bakesfield.

Incredible, edible Moon Drops.

Incredible, edible Moon Drops.

After buying a bunch, I ate quite a few just right out of hand. But I also saved some for this recipe, “Haloumi with Grapes.”

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Fruit and Yogurt Granola Tarts

A delicious -- if finicky and fiddly -- little tart.

A delicious — if finicky and fiddly — little tart.

 

I think of this recipe as Beauty & The Beast.

It’s a beaut because once “Fruit & Yogurt Granola Tarts” get all dressed up with summer berries, peaches, plums and whatnot, they’re not only dazzling but delicious.

But it’s also a beast because even though these are extremely simple little tarts to make, they are a monster to get out of their pans without crumbling.

You’ve heard how the third time is the charm?

Well, not in this case. I actually made this recipe three times — that’s how determined I was to try to solve the problem of getting the tarts out of their mini pans intact. But even tweaking the recipe not once, but twice, still didn’t help.

So why am I still including the original recipe here? Because I love the notion of creating a mini tart crust out of oats, butter, maple syrup and walnuts. It really is like a granola bar with its extremely nutty, oaty taste. And because you are using Greek yogurt and fresh fruit to top it, it’s nearly guilt-free as far as desserts go. Well, at least in my book. In fact, I think it’s as tasty for breakfast as it is for a finale to dinner.

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Le Marché At Santana Row

Cardamom snail and sticky bun from The Midwife & The Baker stand at the Santana Row farmers' market.

Cardamom snail and sticky bun from The Midwife & The Baker stand at the Santana Row farmers’ market.

 

If you haven’t yet checked out the new summer farmers’ market at Santana Row, you’re missing out.

Le Marche takes place every Wednesday, 4 p.m. to 8 p.m., through September. The main Row is closed off to cars, so you can stroll both sides of the street easily to check out the wares of more than 50 vendors.

A bevy of stands to check out.

A bevy of stands to check out.

Beautiful summer tomatoes for sale.

Beautiful summer tomatoes for sale.

There’s everything from organic produce to fresh seafood and meat to cheese to baked goods.

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Time for Fig Tart — Two Helpings At Least

Fresh figs -- in all their glory -- in a perfect tart.

Fresh figs — in all their glory — in a perfect tart.

 

Figs are a rather stealth fruit.

For those of us not lucky enough to have our own backyard fig trees, we forget the candy-sweet, sticky, plump fruit have two seasonal harvests a year here — in June-July, and September-October.

As such, they rather sneak up on us. There we are, ogling the strawberries, plums and nectarines at the market, when all of a sudden out of the corner of our eye, our attention gets hijacked. “Are those figs?,” we find ourselves asking silently, as we hurry over to investigate. Sure enough, they are baskets bulging with the gorgeous purple or green figs.

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Melissa Clark’s Peachy Pork

One-pan magic that makes the most of summer peaches.

One-pan magic that makes the most of summer peaches.

 

Every summer, I turn fruity.

As in batty for plums, pluots, peaches, nectarines cherries, strawberries, blueberries, figs and the like.

So much so that I practically have to restrain myself from buying a few of everything that I see at the farmers market, lest I end up with a load of fruit at the end of the week, when I am ready to set out to the market again on my regular weekend jaunt.

Just last Saturday, my favorite strawberry vendor asked me pointedly, “Do you really go through this many strawberries every week?” as I bought my usual three baskets from him.

Why, yes, I do. I really, really do.

Hey, it could be worse. At least he didn’t ask, “Do you really go through five buckets of chicken every week?”

Instead, I’m proud to be fruity to the core. Most of my haul is enjoyed as is — out of hand or topped with Greek yogurt or tossed into salads. Some get baked into sweet treats such as galettes, muffins or financiers. And every now and then, some actually end up in something savory.

Like “Peachy Pork or Veal with Pomegranate Molasses and Charred Onion.”

DinnerChangingTheGame

The recipe is from “Dinner: Changing the Game” (Clarkson Potter), the newest cookbook by Melissa Clark, of which I received a review copy.

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