This week we have a treat (both literally and figuratively) in store. Rachel Mockler is a home chef who creates masterpieces to feast your eyes on (she takes a lot of photos of her food) and those lucky enough to share her table get to feast with their mouths, too. While getting her Masters’ from U of M’s Environmental Studies Program, she worked at the Buttercup Market and Cafe, creating seasonal fare for Missoula. She also interned a summer at the PEAS Farm, and wrote many a blog post for the Real Dirt in her grad days as well. Plus, she is punny. Really really punny. Enjoy, friends. I’ll be back next week with more on the upcoming fall vegetables. . . A weighty and wonderful time of year.
There is a little dusting of snow on the mountains surrounding Missoula and there is a crispness in the air heralding the approach of fall…But, there is also a warmth in the breeze reminding us that summer is still here at least until September 20th…
There is also a mix of produce at the farmers market, in your CSA, or (and?) in your garden, marking the final days of hot weather crops such as peppers, cucumbers, melons, and basil. Yes, apples, winter squash, potatoes, are creeping into the mix, and making us think of the days ahead — I’m trying to get into the idea of of making a hearty soup and bundling up indoors. However, I myself am a true summer lover — my friends will tell you, I crave warmth and sun. So I’m paying tribute to this summer bounty with this easy recipe. It’s been an incredibly productive summer. This recipe makes use of the remaining Dixon melons, heirloom tomatoes, and basil, before we have to wait an entire year for this taste of summer.
- 1 small sugar baby watermelon (or 5 c. watermelon puree)
- 3 medium heirloom tomatoes (or 4 c. tomato puree)
- 1 medium cucumber
- 1 c. loosely packed basil
- 1 c. lime juice
- 1 onion
- 6 cloves of garlic
- 2 tsp salt, or to taste
- Fresh cracked pepper, to taste
1. Roughly chop the watermelon, heirloom tomatoes, cucumber, onion, and basil and add to blender.
2. Add lime juice to fruits and vegetables in blender and whir to desired consistency.
3. Garnish with fresh cracked pepper, to taste.
4. Enjoy the last taste of summer!
Even though I am not looking forward to winter, I am quite excited about the excellent fruit year we are having in this cool weather — all of it that is available right now. One of my favorite cakes to bake is this not-so-terrible sweet lemon almond cake. What takes it to the next level is a garnishing of juicy pears baked atop of it. Although almonds are perhaps not the best nut to be eating right now because of California’s drought crisis, this recipe only uses a few almonds. This cake is best served warm, perhaps with a scoop of ice cream, a dusting of powdered sugar, or a lemony glaze, if you so desire.
Lemon Almond Cake with Pears
- 2 ½ c flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ c soy milk or other milk alternative
- 2 Tbsp flax meal
- ¾ c oil
- 1 c sugar
- 1 Tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 Tbsp almond extract
- 1 Tbsp lemon zest (approximately 2 lemons)
- 1-2 pears, sliced
- Sliced almonds (optional)
1) Preheat oven to 325 degrees F.
2) Mix flour, baking powder, baking soda, and salt in a bowl. Set aside.
3) In another large bowl, mix together soy milk, apple cider vinegar, and flax meal. Mix well. Add oil, sugar, vanilla, almond extract, lemon zest.
4) Add dry ingredients to wet ingredients and stir until just combined.
5) Pour batter into a greased and floured 9” round cake pan.
6) Garnish with sliced pears and almonds.
7) Bake cake for approximately 35 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.