June: Lavender, Cherries, and Summertime

Lavender and Larkspur Bridal Bouquet, June 2018

Lavender and Larkspur Bridal Bouquet, June 2018

Hello, June! Thank you to everyone who came out to the farm to purchase peonies last month. I appreciate all of you! We had a ton of rain in May and it was a chilly spring in general which put a lot of spring blooms behind schedule but the peonies were perfectly timed this year for Mother's Day. The farm received a lovely mention in this month's issue of Winston Salem Monthly magazine. You can read the article here.

Peonies at Hauser Creek Farm, May 2018

Peonies at Hauser Creek Farm, May 2018

Cherries are in! I have not been lucky enough to have my own tree full of cherries (yet!) so I made a trip to Levering Orchard this week and discovered a bumper crop. If you've never been there it's definitely a pleasant adventure - located in Cana, Virginia. The following recipe for Bourbon Infused Sweet Cherry Galette is one of my favorites, and once you get the cherries pitted it's quite easy to throw together. Its especially wonderful served with a scoop of vanilla ice cream.

Make the pastry: Stir together 1 1/4 cups all-purpose flour, 1 teaspoon brown sugar, and 1/2 teaspoon kosher salt. Add 1 stick butter (cut into cubes) and work together with your fingers until mostly combined. Add 2 to 3 tablespoons cold water, stirring with a fork or rubber spatula, until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for about 1 hour.

Meanwhile, make the cherry filling: In a saucepan combine 2 cups pitted fresh cherries, 1/4 cup brown sugar, 2 tablespoons bourbon, 1 teaspoon lemon zest, 2 teaspoons fresh lemon juice, 1/2 teaspoon vanilla extract, 2 tablespoons cornstarch, and a pinch of salt. Place over medium-high heat and bring just to a simmer, stirring constantly until slightly thickened. Remove from heat and stir in 1 tablespoon butter.

To assemble: Place parchment paper on a baking sheet. Roll out dough on top of parchment paper into a circle about 1/8 inch thick. Spoon cherry filling in the center of dough leaving about 1 inch around edges. Gently fold the edges of dough up. At this point, I like to brush the edges of the pastry with an egg wash but this step is optional. Sprinkle with turbinado sugar. Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to 375 and bake until the crust is golden, about 45 minutes. Serve warm or at room temperature.

 

Bourbon-Infused Sweet Cherry Galette

Bourbon-Infused Sweet Cherry Galette

Holiday Greetings from Hauser Creek Farm

Thanksgiving spread at Hauser Creek Farm

Thanksgiving spread at Hauser Creek Farm

Hello, Friends! I don't know about you but it seems unreal that we are quickly approaching the end of 2016. Due to personal and family matters, as many of you know the farm remained closed and relatively quiet throughout the year. That all changed briefly last month when my extended family came together for Thanksgiving. It was a fitting nod to the late Bob Segal who traditionally cooked the turkeys and ham for our Thanksgiving and who always joked that one of these years we should have Thanksgiving at the farm. And eat outside like the early Pilgrims and Indians!  But...there was always a concern about the weather in November. Not this year! It was as if Bob Segal himself had a hand in the day- temps pushing 70 degrees, abundant sunshine, and clear blue sky. We spread tables outside on the lawn and porch and the children ran loose. It was good to be surrounded by loving family.

I wish all of you much happiness and love this Christmas season. Hope to see you in 2017! 

 

 

      

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Pilgrim-style Thanksgiving at Hauser Creek Farm