Nectarine & Aronia Berry Tart

There are tons of unlikely duos out there when it comes to food. Such as cheese & jelly, chocolate & salt, broccoli & Cheetos, Mango & chili, goat milk & caramel, sriracha & peanut butter. A personal favorite of mine is peanut butter and pickle sandwiches-it’s an acquired taste, I’ll admit, but so good! Well, I seem to have stumbled upon another unlikely duo; Nectarines and Aronia berries! They are delicious together.

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Blueberry Peach Scones

IMG_4395  This is a short little post on some delicious scones I just had to share! This summer is so weird for where I live. Usually blueberries are in season from late June to mid July, then peaches come in to season with blackberries in August. Not this year though, all three are over lapping this year which is so exciting! I got to use fresh blueberries, and fresh peaches in these scones. I usually used dried blueberries, and dried fruit, so it’s a bit of treat to use fresh fruit. I like using local produce, usually organic, or I get produce from farmers I trust.  The blueberries are from my parents farm, Sunset Valley Organics, and the peaches are Aspenwall’s fruit stand in Salem, OR. It’s really hard to find certified organic peaches, so these are conventional. Work has been so busy with harvest that this is really the first time I’ve had a chance to bake in what feels like forever.

There are a few reasons I choose to go out of my way to buy from local farmers (mainly certified organic farmers):

  • I love supporting my local community, and encouraging the farmers that are here to keep doing what they’re doing. It’s hard work, and not a lot of people would  choose farming as their profession. But without the Farmers, we would all starve, or become dependent upon other countries to supply us with food, which sounds terrifying to me.
  • The United States imports an absurd amount of low quality food at dirt cheap prices which hurts the American farmer. We have plenty of food to support our own country, so we should. We should also reward farmers that are doing more, and producing high quality food, and taking care of their land. (By this I mean putting minerals back into their soil, and taking care of land not because the government, or a certifier tells them to, but because it’s the right thing to do.)
  • This is a universal one; there is something in the taste of locally grown food. I think this is most noticeable in veggies from backyard gardens. A tomato from your garden is going to taste different from a tomato from the store.  It’s just better. It hasn’t been sitting in a container for 2+ weeks making it’s way to the grocery store.

I understand not everyone has the same community around them, or can afford the same quality of food, but I happen to live in an area that is bountiful with veggies, fruit, wines, cheese, meat, and all kinds of good food. And I am in a stable financial situation,  so I feel an ethical duty to support these men and women.

What You’ll Need:

  • 2 cups all-purpose Certified Organic flour, plus more for hands and work surface
  • 6 TBSP  Certified Organic Sugar
  • 2 1/2 TSPCertified Organic Baking Powder
  • 1/2 TSP Salt
  • 1/2 C Certified Organic unsalted butter, frozen
  • 1/2 C Certified Organic heavy cream
  • 1 Large Certified Organic Egg
  • 1 TSP Vanilla Extract
  • 1 Cup Certified Organic Fresh Blueberries
  • 3/4 Cup Fresh Peaches, chopped

What You’ll Do: 

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  1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, or spray with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt. Grate the frozen butter (a food processor is perfect for this). Mix in the grated butter into the flour mixture and combine it with your hands until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk cream, egg, and vanilla together. Slowly pour into the flour mixture and stir the two together with a spatula until everything looks like it’s been moistened. Slowly, and carefully add in blueberries and peaches. At this point the dough will be very wet, and a bit sticky, you’ll want to work the dough into a ball.
  4. Transfer the dough ball onto a floured surface, press into a flat disk and cut into four quarters. Then cut each of those in half so you have a total of 8 equal wedges. Because the dough is overloaded with fruit it’s ok if the dough doesn’t want to stay as a wedge. When baked they will just be a bit more on the round side.
  5. Place wedges onto prepared baking sheet, at least two inches apart from each other. Place in over, bake for 20-25 minutes or until lightly golden brown and cooked through. Remove from oven and allow to cool on cooling rack.

Make A Head Tip: These scones are awesome to enjoy in the mornings all week long. They be kept at room temperature for 2-5 days. They also are awesome to freeze, and will keep for up to 3 months. Just thaw them out and heat up to your liking!