These are from Georgia and I’m in MA! Apparently we won’t have ANY local peaches this year because of the late Feb freeze. It’s so awful for the farmers.
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Satsumas. They have dense flesh, great sweet-tart balance, and are perfect for eating, baking, and canning. I can’t take credit; the tree is at least 40 years, old and so predates my time here, but it was a great choice by the guy who planted it.
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Satsumas. Great sweet-tart balance, dense flesh, perfect for eating, baking, canning. I can’t take credit, as the tree predates my time here, but it was a great choice by the guy who planted it.
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I’m happy to report our Italian plum tree lives. The one we planted in early spring of 2022 died … er, more likely, was DOA on arrival. That set us back an entire year. The one we planted this year is thriving (same spot), but probably won’t produce for another couple of years. Our neighbors have an Italian plum just on the other side of the fence; I’m hoping it will boost the pollination rate of ours. We couldn’t find anywhere any plums here in town last year - not for gleaning nor for money. The Plum Torte may have to wait until we can grow our own.
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This tree is at least 40 years old, and bears a lot even though we do nothing for it except prune it in the fall. Even in years where I do a lot of preserving of various kinds, I’m trying to give away plums right and left.
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Ahhh… The Holy Grail. When you grow more than you need. Congrats!
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Apricot almond verveine cake, this is a composite of several yogurt cakes from Gateau. The verveine is very complementary to the apricots and gives the cake a lovely pale green hue. This has the tender crumb typical of yogurt cakes, I served it with apricot gelato.
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Love those in an almond kuchen!
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Beautiful! How are they eating out of hand? I leally loved the old Santa Rosa plums from my youth. We just had to stay away from the yellow jackets when eating those fresh off the tree!
Lemon verbena is very complementary to summer fruits!
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They’re very good! I like the flavor of Santa Rosas, but find they can be a bit watery. The satsumas have a firmer flesh, similar to Italian prune plums, so they’re good for baking and jam, but they have a nice sweet flavor with a bit of tart, so they make good eating, too.
P.S. Apologies, everyone, for the double post above. I missed the window for deleting the second post (I thought the first one hadn’t posted).
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Amazing
Loving my lemon verbena. Seems like every day it grows about an inch. Happy i found some.
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If you wrote a cookbook (self-published) I’d buy it!!!
Smitten Kitchen recently put a light chocolate 6” cake on her blog. She used a clasp type cheesecake pan but I ordered a loose bottom Fat Daddio pan with 3” sides.
Any suggestions for more recipes for this pan? I already have regular 6” cake pans.
I’ll post here when I make the recipe.
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Most cakes that are developed for 9” can successfully be cut in half, if it’s an 8” cake that you wish to reduce, multiply everything by 56%…no calculators permitted!
I saw that chocolate cake on SK, it was a close call on making it or using my apricots. I used a 6x2 LB pan , parchment lined for the cake above.
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Yes, a few sprigs while poaching fruit is a plus, along with syrups, ice tea, etc.
Thanks, mig, love baking with apricots, I brushed the top with a little apricot eau de vie.
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Flour’s banana bread baked as mini muffins. I cut the sugar by 100g and sprinkled a bit of brown sugar on top prior to baking. 17 minutes bake time at 350f.
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Nice to know. Its my favoured recipe
