The week passes by so quickly – Saturday market approaches again! Head out to your nearest farmers’ market for some goodies.
If you’re a squash lover, you’re in luck – they’re everywhere! Charlotte Fresh hears that local sweet corn is going to be in abundance this week, and we should have it through August given the better rain conditions we’ve been having. The first heirloom tomatoes are starting to show up – mostly still high tunnel, but the ones in the field should be in about mid-July. And the sungolds I talked about the other day are to-die-for. N.C. peaches and local blueberries are starting to show up, and of course we’ve had blackberries for a couple of weeks already; they’re getting sweeter. I’ve seen a smidgen of the red raspberries popping up here and there, so you’ll have to hunt them out.
Make up your own recipe with your bounty, or try mine below. Have a terrific weekend!
Recipe: Peach & Blackberry-Filled Crepes with Goat Cheese Cream
Makes about 10 crepes
- 1 C whole milk – try Lakeview Farms
- 3 eggs, beaten – try Laughing Owl Farm
- 3/4 C flour
- 1 1/2 Tbs sugar
- 2 Tbs unsalted butter, melted
- pinch salt
- butter for frying
- 6-8 ripe peaches – try the “Derby” cling peaches from Matthews
- 1 pint blackberries – try Violette Farms or Berry Busy Farm
- 8-10 basil leaves, chiffonade chopped, plus some for garnish
- juice from 1/2 lemon (optional)
- 1 Tbs sugar
- 1 C heavy cream – try Lakeview Farms
- 4 oz. goat cheese, room temperature – try Bosky Acres chevre
- 2 Tbs honey – try Dancing Bees Farm
Make the batter: Combine first six ingredients in a medium bowl and whisk together until smooth. Cover bowl with plastic wrap and rest the batter in the refrigerator for at least 30 minutes. (You can make this up to one day ahead and leave in the fridge; whisk the batter again right before frying.)
Meanwhile, prepare the fruit: Dice the peaches, discarding the pits. (If you don’t want the skins on, blanch them for 1-2 mins in boiling water, then plunge into a bowl of ice water. The skins will be easier to remove.) Combine the peaches, blackberries and basil in a medium bowl. Add 1 Tbs sugar (plus lemon juice if desired) and allow to macerate while you cook the crepes.
Prepare the topping: Whip the 1 C heavy cream until it forms peaks. Don’t overwhip. Fold in the goat cheese and honey. Cover and set aside in the refrigerator.
Cook the crepes: When the batter is ready, heat up a small (about 6-8 inches) non-stick frying pan or a crepe pan on medium heat. Brush the pan evenly with melted butter. Wipe out any excess butter with a paper towel if necessary, making sure to leave the pan well-greased. Pour 1/4 C batter into the pan and swirl the pan before it sets so it becomes a thin coating all over the pan bottom, making a thin, flat, circular pancake. Fill in any holes with drips of batter if necessary. After about 1 minute, check the underside of the crepe for any browning. When it starts to lightly brown, flip the crepe over and briefly cook the other side. Each crepe should take no more than 2 minutes to cook, depending on how hot your pan is. Cook all the crepes, stacking on a plate and separating them with parchment.
Assembly: Take a crepe and put the fruit down the middle. Roll up the sides to cover the fruit. Top with the goat cheese cream. Garnish with chopped basil.