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(Some Food Nut)   Fark Food Thread: How do you make the most of seasonal fruit? Is there a recipe you wait all year to put to use when the right goodies come into season? What other fruit-focused recipes will wow us?   (uktv.co.uk) divider line 173
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1655 clicks; posted to Main » on 09 May 2013 at 4:43 PM (49 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-09 04:55:56 PM
in the spring or early summer strawberry rubarb pie and (or make rubarb simple syrup for cocktails and skip the berries)

in summer and early fall blueberry, strawberry and rasberry jam

in the fall, apples for fresh sauce, apple butter, pre-made apple pie (sliced apple canned with a sugar and cinnamon syrup- just pour into a pie shell or warm and pour over vanilla ice cream) apple cider donuts, hard apple cider, pear chutney, crumble, pie, baked apples, apple/kraut/brat/shortrib/kielbasa bake

winter add blood orange slices and juice to mimosas
 
2013-05-09 05:00:18 PM
This is timely because just this weekend we picked up six punnets of strawberries. I have started the ice cream base (will put it in the ice cream maker tonight), I am going to add roasted strawberries to that. With the eight egg whites left over from the ice cream I made a pavlova (topped with strawberries. For the other four pounds of strawberries I will make JAM. yay!
 
2013-05-09 05:00:19 PM
Bookmark.

/Can't wait until zucchini and yellow squash time.
 
2013-05-09 05:02:08 PM
So I have plum trees in my back yard.  They were there when I bought the place.  All I know about plums is that they're a healing item you can find on pagans in the Thief series, and that Quint demanded a case of plum brandy to go hunt Jaws.  Or maybe that was apricot brandy, I dunno.  Anyway, I'm reasonably informed that they are plums.

What the hell am I going to do with plums?
 
2013-05-09 05:06:26 PM
I'm not complicated.  I wait for strawberries and blueberries every year just because a PB&J is SO much better when you don't actually use jelly.  Peanut butter both slices of bread, but instead of jelly, slice up some fresh strawberries and put those in there.  For good measure, sprinkle a few blueberries in as well.  Get some cashews to munch on the side, and simplicity has never tasted so glorious.
 
2013-05-09 05:06:48 PM

toraque: What the hell am I going to do with plums?


this is from before I had a decent camera, but might I suggest plumberry crunch?
 
2013-05-09 05:07:14 PM

rava: the highlight of my year is melon season


Same here. I love melons...

25.media.tumblr.com

dd-cups.com

www.blackvibes.com
 
2013-05-09 05:07:35 PM
Right now is the only time of year to make fresh Strawberry Rhubarb pie.  Frozen rhubarb is for heathens.  Only fresh picked will do.  I've got 6lbs on order being shipped from Wisconsin after it's picked on the 20th.  What I don't use in pie will be peeled, sprinkled with salt, and eaten raw.  I wait for rhubarb season like I wait for Stone Crab claw season.
 
2013-05-09 05:07:38 PM

toraque: What the hell am I going to do with plums?


Plum Clafoutis!
 
2013-05-09 05:08:58 PM
When our plums come in we make jam and sorbet.

Tomato bounty means sauce, salsa and tomato jam.  We almost never buy tomatoes in the store since they taste horrible.
 
2013-05-09 05:10:27 PM
The food dehydrator.

I must dehydrate four or five flats of strawberries when their in season. Same goes for apples, pears, cherries and pineapples. I dry them sliced or puree them, add some apple sauce and make fruit roll ups. I love my dehydrator.
 
2013-05-09 05:12:40 PM
Vodka, ice, fruit. Blend.
Tonic if it's too thick.
 
2013-05-09 05:15:02 PM

God Is My Co-Pirate: The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.


sage pairs well with potatoes (roast or grill with olive oil, sage, and lemon), chicken, blackberries, squash, butter

Mint I use to garnish/decorate practically everything. You can use it as a twist on almost anything that uses basil, I <3 peppermint pesto. Excellent for tea, booze, and lemonade, too.

Lavender - good for tea, very interesting with cakes, cookies, and syrups. I also consider it the secret herb that kicks herbes de provence into high gear. Mix it with sage and savory and use it to make a mean beef stew.
 
2013-05-09 05:19:39 PM
I have a ton of blackberry bushes in my back yard that usually translate to cobbler.  I also make a reduced syrup using them which I add to many things:

BBQ Sauce
waffles
Club Soda
Marinades
salads
Lemonade
Vodka
Rum
etc. etc.
 
2013-05-09 05:20:22 PM
t0.gstatic.com

soon
 
2013-05-09 05:22:49 PM
imageshack.us
imageshack.us

   Huckleberries.

/smoothie
//pancakes
///in apple crisp
//by the handful......
/basemetal....that looks very similar to the salsa I make.....great minds......:D
 
2013-05-09 05:24:45 PM
Huh....suddenly craving honeydew....puzzling indeed
 
2013-05-09 05:24:53 PM
I miss loquats from when I used to live in LA. I've never seen them in grocery stores and I've heard that people used to dye them red and make fake cherry pies. I've only eaten them fresh off the tree.

www.hort.purdue.edu
 
2013-05-09 05:26:04 PM

spaceman375: Vodka, ice, fruit. Blend.
Tonic if it's too thick.


I kind of love you.
 
2013-05-09 05:27:15 PM

New Age Redneck: Huh....suddenly craving honeydew....puzzling indeed


Yes.... Same here....hmmm strange.
 
2013-05-09 05:27:55 PM

Fresh dewberry cobbler with Wild Turkey.



img.photobucket.com
 
2013-05-09 05:28:11 PM
Strawberries are on sale this time of year.   Dip in chocolate, refrigerate until it hardens.

You can't really go wrong with this.

Also: it's a fun/cheap date night treat when you get home. What girl (or guy) doesn't dig fresh home made awesome?
 
2013-05-09 05:28:37 PM
I had apple cider donuts once. I'd shank someone for one right now.
 
2013-05-09 05:31:30 PM

DenisVengeance: When our plums come in we make jam and sorbet.

Tomato bounty means sauce, salsa and tomato jam.  We almost never buy tomatoes in the store since they taste horrible.


I don't have the patience, or the tomatoes but damn I love tomato jam.  Makes the best BLTs!
 
2013-05-09 05:31:44 PM

toraque: So I have plum trees in my back yard.  They were there when I bought the place.  All I know about plums is that they're a healing item you can find on pagans in the Thief series, and that Quint demanded a case of plum brandy to go hunt Jaws.  Or maybe that was apricot brandy, I dunno.  Anyway, I'm reasonably informed that they are plums.

What the hell am I going to do with plums?


Jam
 
2013-05-09 05:32:23 PM
1. Pick bucket of fruit.

2. Juice it.

3. Add brown sugar or honey until SG = 1.08ish

4. Aerate well. Dump in primary fermenter.

5. Add 1 packet of Lalvin EC-1118 champagne yeast and attach airlock.

6. Wait a couple weeks until FG bottoms out. (Usually ~0.996)

7. Mix in the appropriate amount of priming sugar and bottle.

8. Wait a few months, then sample a bottle of your homemade sparkling fruit wine.
 
2013-05-09 05:33:23 PM
Everything gets its own pie. And sometimes you do mixes to get hybrid pies, like lime-lilikoi meringue pie.

Also, any fresh fruit works well in a marinade.
 
2013-05-09 05:36:43 PM
Berries (blackberries, blueberries, strawberries) get turned into jam.  Pomonas Universal Pectin is the best I've found, as you can use lower amounts of sugar and has more consistent setting.

Leftover blackberries get turned into mead.

Apples and pears get turned into applesauce, pies and cider/perry.

Lemons and oranges get turned into limoncello/arancello and other flavored liquors.  The peels are also good for making stollen.
 
2013-05-09 05:40:29 PM

msupf: naughtyrev: Cut a pear in half, scoop out the core. Fill hole with goat cheese, wrap whole thing with bacon. Put in oven for 25 mins at 375. Drizzle honey all over it and eat.

that is tasty.

I also love wine-poached pears. Especially if you use a good local fruit house apple or pear wine.


I like poaching them in white wine with some cinnamon sticks. It's even better if you make a coulis with blackberries and/or raspberries and put that on the bottom of the bowl, and pour some of the spiced wine over all of it.

DirkValentine: naughtyrev: Cut a pear in half, scoop out the core. Fill hole with goat cheese, wrap whole thing with bacon. Put in oven for 25 mins at 375. Drizzle honey all over it and eat.

Or cut in half and fill the core with mayo and sprinkle with shredded cheddar cheese.

Pear salad.  farking delicious with grilled meats.


My parents used to make that when I was young. It sounds like a nasty flyover country dessert but it's surprisingly pretty decent.
 
2013-05-09 05:40:56 PM
I always wait for snozzberrie season before going locavore foodie crazy.

cdn.gunaxin.com
 
2013-05-09 05:41:01 PM
All this food talk is making me hungry. I think I'll fire up the grill this evening and have a t-bone cooked well done and smothered in A-1 steak sauce and catsup.
 
2013-05-09 05:43:28 PM
Quince muffins, pumpkin bread, pumpkin bars with crm cheese frosting, pumpkin pie...rhubarb merengue pie..apple crisp. Grape Jam. Strawberry rhubarb freezer jam. Apple butter(freezer jam). Also make green tomato mince meat on occassion. It's been years though.
 
2013-05-09 05:43:36 PM
Step 1: Mix up your favorite vanilla ice cream recipe
Step 2: Add some lucuma
Step 3: Mouthgasm!

Got some chilling in my freezer right now.  Too bad I can only get the powdered lucuma and not the real thing.
 
2013-05-09 05:44:59 PM

lennavan: [foodchowdown.com image 390x261]


I am not allowed to come to my parents 4th of July picnic unless I bring the bruschetta with fresh basil and tomato.

basemetal: [farm5.staticflickr.com image 640x480]
[farm5.staticflickr.com image 640x480]

[farm8.staticflickr.com image 480x640]


I have an annual Salsa Day.  Put up 4 1/2 gallons last year.  Otto is my hottest batch.  To call it stupid would be an insult to stupid salsa.
 
2013-05-09 05:46:36 PM
Mackinaw peaches!
 
2013-05-09 05:49:03 PM

Mr Guy: God Is My Co-Pirate: eraser8: God Is My Co-Pirate: The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.

Have you tried rosemary?  Hard not to be able to grow that stuff.

Plus, it's delicious on potatoes and chicken and so forth.

/another personal favorite is dill

will_2679: God Is My Co-Pirate: The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.

Oregano and basil will not grow?  Those grow almost anywhere.

Tried rosemary, oregano and basil.  I have the world's blackest thumbs.  Maybe it's worth another try.  I do love pesto.

It absolutely doesn't make sense that you can grow mint and not basil.  I'd suggest trying again.  Mint and basil are extremely closely related and pretty much grow in the same conditions identically.


For me the problem is that the local deer for some reason just love basil.  They'll barrel through the rest of the yard, go straight for the basil and eat it to the ground. Every time.  I just grow it inside now.
 
2013-05-09 05:49:43 PM
Pineapple mango salsa on grilled fish. Love summer!

i29.photobucket.com
 
2013-05-09 05:50:25 PM
Stewed rhubarb served with pork roast
 
2013-05-09 05:51:42 PM

Mark Ratner: All this food talk is making me hungry. I think I'll fire up the grill this evening and have a t-bone cooked well done and smothered in A-1 steak sauce and catsup.


Ewwwwww a t-bone? Bleh. Gimme a cubesteak instead.
 
2013-05-09 05:52:37 PM
We have a pomegranate tree that's been going nuts the past few years. Last year's harvest was north of 250 fruits. What do you do with so many damn pomegranates? Make wine. Each gallon uses between 10 and 15 poms, each gallon produces 4 to 5 bottles. I think we ended up with ~70 bottles in last year's batch, using 5 types of yeast.

It's good fun and the best part is, even if you fark up and an infection sours your wine, you can still drink it. It may taste like shiat but the alcohol kills off anything harmful that might have developed. The only thing that sucks is the waiting. 9 months minimum to let the flavor fully develop. Think I'll try some extract brewed beer with it this year.
 
2013-05-09 05:53:08 PM
New Age Redneck: Huckleberries

I used to pick those in Montana with my grandma.  She would use huckleberries and rhubarb, sometimes together (huckleberry/rhubarb bars), sometimes apart (huckleberry tarts, rhubarb pie) to spectacular results.

Don't crash the bike on your way back from picking them.  Nothing could add insult to injury like road rash and a smashed Tupperware quart of huckleberries.
 
2013-05-09 05:55:12 PM

praxcelis: Mr Guy: God Is My Co-Pirate: eraser8: God Is My Co-Pirate: The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.

Have you tried rosemary?  Hard not to be able to grow that stuff.

Plus, it's delicious on potatoes and chicken and so forth.

/another personal favorite is dill

will_2679: God Is My Co-Pirate: The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.

Oregano and basil will not grow?  Those grow almost anywhere.

Tried rosemary, oregano and basil.  I have the world's blackest thumbs.  Maybe it's worth another try.  I do love pesto.

It absolutely doesn't make sense that you can grow mint and not basil.  I'd suggest trying again.  Mint and basil are extremely closely related and pretty much grow in the same conditions identically.

For me the problem is that the local deer for some reason just love basil.  They'll barrel through the rest of the yard, go straight for the basil and eat it to the ground. Every time.  I just grow it inside now.


deer used to eat all of my father-in-law's jalapenos and seranos.

/ what silly deer.  peppers are for people.
 
2013-05-09 05:56:02 PM

GladGirl: Strawberry rhubarb pie!


Oh, yes, for the win!  We chop it up and freeze it so that all thru the winter we can make a little bit of sunshine in a pie.  My wife makes awsome pies and oh, Rhubarb is just my fave - we got our own patch started last summer too!  Yay!

"One little thing can revive a guy, and that is a slice of Rhubarb pie!
Serve it up, nice and hot, maybe things aren't as bad as you thought!"

With thanks to Garrison Kellor....
 
2013-05-09 05:56:16 PM
Our rhubarb is just about ready.  Rhubarb custard pie, rhubarb sorbet, rhubarb syrup for ice cream...

We almost have enough lemon verbena and mint ready for boiling into a simple syrup.  Use that to sweeten your fresh lemonade and wonder why you ever bought any ever.

A nifty appetizer using strawberries:  Stir some good dark honey into some marscarpone cheese, add a fat pinch of cinnamon.  Hollow out the tops of some strawberries, turn them over and slice a tiny bit off the bottom to flatten it.  Stand them on the cut side and pipe the cheese mixture into the hollowed tops.  Stick a couple slivered almonds in there and serve.  You'd better eat a couple while you're preparing them because as soon as the plate hits the table it'll be like Wild Kingdom in there.
 
2013-05-09 06:02:55 PM
I don't like curly fries
 
2013-05-09 06:03:25 PM
Anyone know of a good source of Seville oranges? Even the high-end produce places by me don't carry them, even when in-season.
 
2013-05-09 06:03:30 PM

pute kisses like a man: deer used to eat all of my father-in-law's jalapenos and seranos.


That couldn't have been pleasant when they were pooping.
 
2013-05-09 06:04:13 PM

God Is My Co-Pirate: The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.


Try chives. They are even easier than mint.
 
2013-05-09 06:05:18 PM

Sapper_Topo: Rhubarab. (not sure if fruit)
Choke Cherries (Not sure if fruit)
Huckleberries (Are berries considered fruit)


No.
i0.kym-cdn.com

They're Magnets
 
2013-05-09 06:07:36 PM
An annual tradition in our house when peaches are in season:

Peel, slice and stone 8 - 10 fresh peaches
Add a couple tablespoons sugar and stir to mix.
Wait a half hour or so for the juice to accumulate in the bottom of the bowl
While waiting, make a batch of crepes using your favorite recipe.

Filling:
3 or 4 boneless skinless chicken, cooked, cooled and shredded
2 Tbsp. mayo
2 Tbsp. peach juice
Salt and white pepper to taste
Mix all ingredients and set aside while you make the sauce

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 C. chicken stock
2 Tbsp. sherry
2 Tbsp. peach juice
Pinch nutmeg
White pepper to taste
Melt butter in saucepan.  Stir in flour until completely incorporated.  Stir roux over medium heat for about 3 minutes
Whisk stock into roux until completely incorporated, cook down about five minutes or until thickened
Stir sherry and peach juice into sauce
Add nutmeg and white pepper

Fill crepes with shredded chicken
Top with sliced peaches and sauce

Leftover crepes can be filled with ice cream and hot fudge for dessert
 
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