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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
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1700 clicks; posted to Main » on 09 May 2013 at 4:43 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



173 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2013-05-09 02:51:25 PM  
Step 1: Acquire apple
Step 2: Eat apple

Why mess with perfection?
 
2013-05-09 02:54:13 PM  
How do you make the most of seasonal fruit? you eat it

berries are great in salads, granola, dessert, lemonade, juice
melons are great in salads, on their own, they easily replace tomatoes in green salad recipes, go well with cheese
I can get a lot of stuff year round because I know enough farmers, but the highlight of my year is melon season because I make a number of Popsicle, juices and other drinks and it's just the yummiest.
 
2013-05-09 02:55:11 PM  
Strawberry rhubarb pie!
 
2013-05-09 02:55:44 PM  
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.
 
2013-05-09 02:56:18 PM  
Pie. Lots and lots of pie.
 
2013-05-09 02:58:32 PM  
all manner of fruit bars with oatmeal crumble topping
 
2013-05-09 02:58:35 PM  
Jams, jellies, and preserves.
 
2013-05-09 02:59:26 PM  
Angel food cake and homemade whipped cream with a touch of vanilla in it is the least involved way.

Making rohlicky cookies using fresh berries is a great way to preserve their flavor for a while.
 
2013-05-09 03:00:35 PM  

farm5.staticflickr.com
farm5.staticflickr.com

farm8.staticflickr.com

 
2013-05-09 03:01:25 PM  
The banks of the Arkansas river are covered with blackberry brambles.  So usually we go down there with some buckets and eat blackberries until crippling diarrhea prevents us from picking more.
 
2013-05-09 03:02:51 PM  

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.
 
2013-05-09 03:03:43 PM  

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

[farm8.staticflickr.com image 480x640]


things. I now want to do them to you.
 
2013-05-09 03:06:24 PM  
I wish the how-do-you-take-a-nap-at-work thread was the one that had went green.  Enough with the food here
 
2013-05-09 03:06:30 PM  
We have oranges and lemons growing in the yard.  Turns out marmalade is really farking easy.  You basically cut them up and boil them with as much or little sugar as you care to.  We throw in some fresh habanero peppers in.

Homemade marmalade is vastly superior to storebought.  Even if you have to buy your oranges.
 
2013-05-09 03:09:46 PM  
Acquire seasonal fruit, turn into pie, eat pie
 
2013-05-09 03:10:05 PM  
Only 4 or 5 months til pumpkin rolls are back!!
 
DGS [TotalFark]
2013-05-09 03:10:11 PM  

GrahamManning: I wish the how-do-you-take-a-nap-at-work thread was the one that had went green.  Enough with the food here


The great thing about threads you don't want to read is.. no one made you.
 
2013-05-09 03:10:42 PM  
Mmmmmm.....seasonal fruit? Like Shamrock shakes?

Or maybe rooty-tooty fruity ritas?

I like an ice cold zimmer with a shot of cahmbord and a kirshwassser shot to go with the thong dancers at the Silverado!

WOOO! WORK THAT BANANA!
 
2013-05-09 03:11:00 PM  
Rhubarab. (not sure if fruit)
Choke Cherries (Not sure if fruit)
Huckleberries (Are berries considered fruit)
 
2013-05-09 03:11:01 PM  
I don't really have any recipes but when pomegranates are in season, I buy like a billion of them and freeze the seeds.  They keep forever and they taste really good frozen and I don't have to dream of winter all year long.

mmmmpomegranate
 
2013-05-09 03:11:38 PM  

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

[farm8.staticflickr.com image 480x640]


I do something similar, but instead of cooking the bell peppers in with the salsa I hollow them out, keeping the lid in tact.  Fill the peppers with the salsa mixture, and replace the top.  Cover them in tin foil.  Start up the charcoal grill then when the coals are ready put the peppers in with the coals and let them roast for about 30 minutes.  It usually turns out awesome!
 
2013-05-09 03:13:23 PM  

DGS: GrahamManning: I wish the how-do-you-take-a-nap-at-work thread was the one that had went green.  Enough with the food here

The great thing about threads you don't want to read is.. no one made you.


im just exhausted
 
2013-05-09 03:20:10 PM  
Our apricot trees flowered so beautifully this year -- I hope we get a crop.  Last year, due to the early thaw, we had bupkis.  Canned apricots, apricot jam, dried apricots -- they are so darn expensive up here, even in season, I love growing our own.  We apple, peach, pear and plum trees, too, but the apricots are my favorite.  Apricot brandy cake.
 
2013-05-09 03:21:15 PM  

Voiceofreason01: Acquire seasonal fruit, turn into pie, eat pie


THIS
 
2013-05-09 03:24:07 PM  
foodchowdown.com
 
2013-05-09 03:30:09 PM  

lennavan: [foodchowdown.com image 390x261]


WHAT THE HELL KIND OF SUSHI IS THAT
 
2013-05-09 03:46:10 PM  
Wash and eat.

Leftovers?
Cobbler.
Jam.
 
2013-05-09 03:54:00 PM  
Raspberries soaked in vodka with sugar, left to age for about 3 months.

It's called "Ruby Demon" and it's wonderful.

I need to hurry up and grab some raspberries.
 
2013-05-09 03:55:58 PM  
RAAAAAAASSSSPBERRRIIIIIIIIIIIIIIIIES there I go

get some
 
DGS [TotalFark]
2013-05-09 03:56:06 PM  

Kittypie070: Raspberries soaked in vodka with sugar, left to age for about 3 months.

It's called "Ruby Demon" and it's wonderful.

I need to hurry up and grab some raspberries.


Well damn. I know what I'm picking up on the way home tonight.
 
2013-05-09 03:56:25 PM  
Maybe the greatest fruit in the history of the world:

farm4.static.flickr.com

No cooking necessary.  Eat them as is.
 
2013-05-09 04:04:47 PM  

lennavan: [foodchowdown.com image 390x261]


*drool*

Caprese bruschetta is delicious.  But, since I'm often without fresh mozzarella, I'll just toast up some croutes and top 'em with sliced 'maters and whatever cheese I have on hand (my go-to is feta, since I almost always have that) and, of course, the balsamic reduction works wonders.

It's some of the greatest late night snack food in the world.
 
2013-05-09 04:06:36 PM  

eraser8: lennavan: [foodchowdown.com image 390x261]

*drool*

Caprese bruschetta is delicious.  But, since I'm often without fresh mozzarella, I'll just toast up some croutes and top 'em with sliced 'maters and whatever cheese I have on hand (my go-to is feta, since I almost always have that) and, of course, the balsamic reduction works wonders.

It's some of the greatest late night snack food in the world.


I've never used the balsamic reduction on bruschetta, I just found that picture first.  I do use a balsamic reduction on salmon though, it's farking terrific.
 
2013-05-09 04:07:18 PM  

eraser8: Maybe the greatest fruit in the history of the world:

[farm4.static.flickr.com image 500x332]

No cooking necessary.  Eat them as is.


The only fruit my toddler son will eat. I have tried everything else. Apples, grapes, bananas, raw, cooked, smoothied, nope. Seriously, what kind of a kid doesn't even like watermelon? But for some reason, clementines are it.
 
2013-05-09 04:08:12 PM  
The only herbs that seem to like it in my garden are sage, mint and lavender. Any recipe suggestions would be most welcome.
 
2013-05-09 04:08:45 PM  

griffer: Mmmmmm.....seasonal fruit? Like Shamrock shakes?

Or maybe rooty-tooty fruity ritas?

I like an ice cold zimmer with a shot of cahmbord and a kirshwassser shot to go with the thong dancers at the Silverado!

WOOO! WORK THAT BANANA!


You sound like you're drunk right now.  At the very least.
 
2013-05-09 04:13:27 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.


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
 
2013-05-09 04:20:43 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.


Oregano and basil will not grow?  Those grow almost anywhere.
 
2013-05-09 04:24:43 PM  

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.
 
2013-05-09 04:43:03 PM  
Blueberry-Peach Cobbler.  Yes, seasonal.  Also, Pear Tart.
 
2013-05-09 04:45:25 PM  

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.
 
2013-05-09 04:49:41 PM  
Cherry Bounce. First thing I am going to make as soon as cherries are in season and I can't wait!

24.media.tumblr.com
 
2013-05-09 04:50:15 PM  

GladGirl: Strawberry rhubarb pie!


I am so glad it only took three posts to get this in here.
 
2013-05-09 04:50:32 PM  
1 orange quartered, 2 limes halved, 2 lemons halved, 1 cup strawberries cut, 1 cup raspberries, 1/2 cup sugar, 2 bottles of chianti
 
2013-05-09 04:50:37 PM  
Pickle incident?
 
2013-05-09 04:50:47 PM  
Damn, wish I had the recipe for rhubarb pudding that my mom makes. Omg, my fave summer dessert!
 
2013-05-09 04:53:45 PM  
When I was growing up in upstate NY, my mom would get local Macintosh apples in big brown bags.   Then she made awesome apple pie.

I'm living in south Florida now.   The only thing that's seasonal here is Canadians, and there are pesky laws that prevent me from harvesting them.
 
2013-05-09 04:54:23 PM  

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.
 
2013-05-09 04:54:50 PM  
Yet again, done in one...
 
2013-05-09 04:54:54 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: Use it to make a brown butter sauce. It's a super tasty sauce that you can put on almost anything but I like it on pasta.

Mint: Mojito or, iIf you have an ice cream maker you can use it to make Mint Chocolate Chip Ice Cream.

Lavender: Mix with the mint to make a tea
 
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
 
2013-05-09 06:09:34 PM  

praxcelis: An annual tradition in our house when peaches are in season:

...
3 or 4 boneless skinless chicken pieces, cooked, cooled and shredded
...


Preview fail.  Don't cook 3 or 4 chickens.
 
2013-05-09 06:11:26 PM  

missmez: griffer: Mmmmmm.....seasonal fruit? Like Shamrock shakes?

Or maybe rooty-tooty fruity ritas?

I like an ice cold zimmer with a shot of cahmbord and a kirshwassser shot to go with the thong dancers at the Silverado!

WOOO! WORK THAT BANANA!

You sound like you're drunk right now.  At the very least.


SQUIBBLY DOO!
 
2013-05-09 06:13:11 PM  
All I know is between the four of us (wife, me, daughter and SIL), we go through a hell of a lot of bananas or plantains. Never out of season.. Cereals, oatmeal, whatever.
Strawberry season here in FL is a big deal, too.
 
2013-05-09 06:15:18 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.


10/10. You will get some bites off of that
 
2013-05-09 06:17:19 PM  

biatchqueen: 10/10. You will get some bites off of that


Why?  That sounds disgusting and he has the taste of a philistine!  A1 sucks.  I prefer HP.
 
2013-05-09 06:22:05 PM  

Skleenar: biatchqueen: 10/10. You will get some bites off of that

Why?  That sounds disgusting and he has the taste of a philistine!  A1 sucks.  I prefer HP.


HP?  Jesus, haven't you people ever heard of mayonnaise?  That's what makes a steak, a steak.
 
2013-05-09 06:22:57 PM  
How do you make the most of seasonal fruit?

Ignore them?
 
2013-05-09 06:24:28 PM  

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

[farm8.staticflickr.com image 480x640]


images1.wikia.nocookie.net

/those are not fruits
 
2013-05-09 06:26:01 PM  

Skleenar: biatchqueen: 10/10. You will get some bites off of that

Why?  That sounds disgusting and he has the taste of a philistine!  A1 sucks.  I prefer HP.


HP.  They'll give you the steak, but they'll make it up on overpriced sauce.
 
2013-05-09 06:29:51 PM  

New Age Redneck:    Huckleberries.

/smoothie
//pancakes
///in apple crisp
//by the handful......
/basemetal....that looks very similar to the salsa I make.....great minds......:D


Those berries look great but I'm admiring your backpack. :)
 
2013-05-09 06:30:03 PM  
I'm really boring: strawberry shortcake, then blueberry pie.
 
2013-05-09 06:30:07 PM  
I carve them into a shotglass, drink Everclear out of them, then discard.

Blueberries are the hardest to work with.
 
2013-05-09 06:30:15 PM  

EngineerBoy: peach


Hell yes..... I love you.
 
2013-05-09 06:32:27 PM  

Jekylman: 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.


Where do you shop for lilikoi? I've only had it in Hawaii and I can't find it anywhere! :(
 
2013-05-09 06:33:34 PM  

lennavan: [foodchowdown.com image 390x261]


yes, but only when in season, which is not now for either basil or tomatoes is it?
 
2013-05-09 06:34:27 PM  
I prefer my fruit raw, so:

Strawberries in a spinach salad (with bell pepper, tomato, and feta- dressed with lavender balsamic vinegar and meyer lemon infused olive oil).

However, what's better than raw fruit? Why, alcohol infused with fruit, of course. It's easy.

1.) Buy fruit (I did cantaloupe.)
2.) Buy clear alcohol ( I did gin. You can do darker alcohols, but I haven't.)
3.) Put in mason jar
4.) Shake a few times a day, taste once a day
5.) Take out fruit and strain sediment
6.) Enjoy in drink or by itself

It look about 3 days for the cantaloupe to develop a good flavor. There are guides online on how long certain things take to infuse, on average.
 
2013-05-09 06:40:24 PM  

amyldoanitrite: 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)


If you stop at this point, you could also then proceed to heat the mixture to about 185F. If there was some way to cool the steam that boils off- maybe with a air- or water- cooled tube of some sort, you would have taken a certain "something" from your mixture. You would have distilled it down to its essence.

Allegedly.
 
2013-05-09 06:46:48 PM  
Okey dokey, here is recipes:

From Devil Babe's Big Book of Fun by Isabel Samaras, here's the Ruby Demon recipe:

2 cups sugar
2 pints raspberries
1 quart/liter vodka [I recommend Skyy or Absolut, but it's your own preference, natch]

Clean the raspberries carefully.

Pour the booze into a 3-quart glass container with a lid, add sugar, add raspberries.
Seal the cover shut and stick it in a dark place for at least two months.
Every week, open it up and give it a stir.

When ready to use, strain it into a properly awesome bottle and serve.

I had a small (200 ml) test batch that I left alone inadvertently from 2008 to 2011
and holy hells it was fantastic once I cracked it open.

Now for some plums.

Be damned if I recall where I got this plum sauce recipe....

You need to have previously made a batch of plum preserves.

To a 12 ounce sample of plum preserves, add:

2 TBL vinegar
1 TBL brown sugar
1 TBL finely minced onion
1 tsp finely crushed, seeded, dried red chilli pepper
1 clove garlic, minced

Combine all in saucepan. Bring mixture to boil stirring constantly. Remove from heat.

Put in jar, cover and refrigerate overnight to blend flavours.

If you can find "soybean paste", serve this along with the plum sauce as something to mix into it.

I do have a jar of "Chinese Bean Paste" marked with Haitai America, product of Korea that I picked up from a Korean grocer....ahh, I think WAY MORE THAN FIVE YEARS AGO and my gods that shiat has got a ridiculously long shelf life cuz it is kept in the fridge. I've used half of it.
 
2013-05-09 06:46:53 PM  

electronsexparty: I prefer my fruit raw, so:

Strawberries in a spinach salad (with bell pepper, tomato, and feta- dressed with lavender balsamic vinegar and meyer lemon infused olive oil).

However, what's better than raw fruit? Why, alcohol infused with fruit, of course. It's easy.

1.) Buy fruit (I did cantaloupe.)
2.) Buy clear alcohol ( I did gin. You can do darker alcohols, but I haven't.)
3.) Put in mason jar
4.) Shake a few times a day, taste once a day
5.) Take out fruit and strain sediment
6.) Enjoy in drink or by itself

It look about 3 days for the cantaloupe to develop a good flavor. There are guides online on how long certain things take to infuse, on average.


Vodka + tomato + cracked black pepper + about 2 -3 weeks = a pretty good base for bloody marys.
 
2013-05-09 06:50:20 PM  

Kittypie070: I do have a jar of "Chinese Bean Paste" marked with Haitai America, product of Korea that I picked up from a Korean grocer....ahh, I think WAY MORE THAN FIVE YEARS AGO and my gods that shiat has got a ridiculously long shelf life cuz it is kept in the fridge. I've used half of it.


It's like Japanese miso.  It's partially fermented so any nasty critters are quite dead now, thank you.  In those types of bean preparations the salt content is usually high enough to mummify a pet.
 
2013-05-09 06:50:22 PM  
Cherry pie made from Michigan sour cherries. Vine ripened watermelon, cantaloupes or honeydews, just eaten plain and still warm from the sunshine.
 
2013-05-09 06:51:23 PM  
this is fruit-related.

http://youtu.be/xdfMu77sYH4
 
2013-05-09 06:59:40 PM  
Recipe for what my grandmother called ambrosia. It's time consuming but great

Peel six naval oranges and cut out the pulp from each section and place sections in bowl

Core and slice 3 apples with skin on. Juice from orange sections will keep apples from turning brown

Slice 20 red grapes in half and add to mixture

Cut up honey dew melon and cantalope and add to mixture

Add 3/4 cup of coarsely chopped walnuts

Grate a quarter of a fresh coconut and sprinkle on top. (Coconut in package is too sweet and not good. Omit if no fresh coconut available

Cover and chill

Real whipped cream on top is also nice
 
2013-05-09 07:03:41 PM  
Wait-until-they're-ripe local strawberries,
a touch of salt,
a sprinkling of sugar or sweetener,
andthat'sallyouneed...yum!
 
2013-05-09 07:19:55 PM  
Pear slices on pizza. No, really.

Actually I don't do it, these guys do. Pears, gorgonzola, mushrooms, red onions, chopped walnuts.
 
2013-05-09 07:24:19 PM  
All I'm saying is my parents grow blackberries and since they get so many in such a short time they just lay them flat on cookie sheets and freeze them, once they are frozen put them in bags. You can just thaw them in the fridge and have plenty to have them once a week until the next year. Best use is blackberry cobbler which I am the maker of. I do the kind where you cook the blackberries into a hot syrupy goodness in a cast iron pan and then put the (biscuit/pie type, not cake type) dough in lumps over the top and put it in the oven. If you don't have a cast iron you can make your syrup goodness in any pan and then pour it in a backing dish.

You can freeze blueberries or strawberries if you are able to grow a ton. For harder fruits like apples- they should last months on their own... or you could always can them into apple pie filling.
 

Other notes about fruit: Never make applesauce. Takes too long, just not worth it. Most of the other fruit we just eat plain- it is just too freaking good to bother putting it into a recipe- I mean adding sugar to freshly grown (already delicious) fruit is pointless- save that shiat for bad tasting winter-bought store fruit.
 
2013-05-09 07:24:34 PM  
I'm just curious as to why Fark is farming recipes from folks - is there an upcoming book?
 
2013-05-09 07:25:36 PM  

Sensei: Our apricot trees flowered so beautifully this year -- I hope we get a crop.  Last year, due to the early thaw, we had bupkis.  Canned apricots, apricot jam, dried apricots -- they are so darn expensive up here, even in season, I love growing our own.  We apple, peach, pear and plum trees, too, but the apricots are my favorite.  Apricot brandy cake.


You can grow apricots in Michigan?  Who knew...

/wife's family in Cali had a small orchard, always cited it as supporting evidence for Cali's coolness
 
2013-05-09 07:29:46 PM  
Strawberry Tiramisu

Basically a cross between Strawberry shortcake and classic Tiramisu, with the coffee and liquor replaced with rum and the juice from macerating the strawberries.
 
2013-05-09 07:33:11 PM  
Oh, and since tomatoes are techinically a fruit: mozzarella a la caprese and pizza marhgerita and BLTs and tomato sandwiches.
 
2013-05-09 07:34:46 PM  

iwantamonkey: 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!


I've never heard of a pavlova before but the ones online look amazing. I'm going to make one this weekend.

upload.wikimedia.org
 
2013-05-09 07:35:00 PM  
Summer Pudding.
 
2013-05-09 07:38:39 PM  
Also for those of you who grow a lot of herbs, you can always throw the stalks/stems onto the coals when grilling to get some good smelling smoke.  Rosemary and garlic scapes go well with chicken.
 
2013-05-09 07:39:42 PM  

praxcelis: electronsexparty: I prefer my fruit raw, so:

Strawberries in a spinach salad (with bell pepper, tomato, and feta- dressed with lavender balsamic vinegar and meyer lemon infused olive oil).

However, what's better than raw fruit? Why, alcohol infused with fruit, of course. It's easy.

1.) Buy fruit (I did cantaloupe.)
2.) Buy clear alcohol ( I did gin. You can do darker alcohols, but I haven't.)
3.) Put in mason jar
4.) Shake a few times a day, taste once a day
5.) Take out fruit and strain sediment
6.) Enjoy in drink or by itself

It look about 3 days for the cantaloupe to develop a good flavor. There are guides online on how long certain things take to infuse, on average.

Vodka + tomato + cracked black pepper + about 2 -3 weeks = a pretty good base for bloody marys.


I did jalapeño/tomato vodka and it was great in a Bloody Mary. I like your idea of pepper and tomato; that sounds yummy.
 
2013-05-09 07:49:14 PM  
www.trendir.com

So good your face will implode.
 
2013-05-09 07:55:20 PM  
Can't wait to get to the farmer's market for the fresh vegetables as they come in. This one goes back generations in my family for making. It's a southern traditional dish with a kick.

"Chow Chow"

http://www.pickyourown.org/SouthernChowChow.htm
 
2013-05-09 08:15:31 PM  

Fruit Crumble


3 - 4 C fruit
2/3 C brown sugar
1/2 C flour (I use whole wheat)
2/3 C quick cooking oats
1/3 C butter @ room temperature
1/8 tsp salt
3/4 tsp cinnamon if desired.

Put fruit in 8" square pan, berries go in whole, slice rhubarb, apples, peaches etc.
Mix remaining ingredients well and sprinkle over fruit. Bake 30 min. @375 deg.
Can also be microwaved on high for 7-10 min. then let it stand 10 more minutes.
Great served warm with ice cream.
 
2013-05-09 08:26:13 PM  
The only seasonal fruit I use that hasn't been mentioned yet is gooseberries. I've been growing them for 4 yrs, the first year there wasn't any fruit, next year just enough to make 2 small gooseberry tarts (poached gooseberries on top of a cheesecake-like filling, glazed with brandy and apricot jelly), last year I got my first jam (mixed with raspberries and currants). This year, judging by the blossoms, I'll have enough for tarts AND jam.
I grow 31 varieties of berry, the gooseberries are my favorite.

/Real gooseberries (ribes), not the annual ones grown from seed...which are gross.
 
2013-05-09 08:54:16 PM  
not a fruit, but definitely seasonal. Vidalia Onions! and they just hit the stores recently.

take one fist sized Vidalia. Cut top and bottom off. Peel skin. Repeat for each person eating dinner.
Put Vidalia in center of aluminum foil square, like you would for a baked potato.
wrap Vidalia with 2 slices of your favorite bacon.
on top of Vidalia, place heaping spoonful of brown sugar and 2 tblspns of butter. NOT MARGARINE! (bleah!)
salt and pepper lightly
close up foil loosely to top of Vidalia, like a Kewpie doll head, so that juices will stay inside.
bake at 375 degrees for at least 1 hour, or until soft.
place in bowl, open foil and discard.
slice it up and enjoy.
 
2013-05-09 09:09:32 PM  
Blackberry wine is the best.
Huckleberry wine is also good.
Peach wine tastes like dried apricots.  I did not like it, but friends did.
 
2013-05-09 09:44:12 PM  
Strawberries, strawberries, strawberries everywhere! My goal every harvest season is to eat so many strawberries I get sick of them. Nah... couldn't happen. Cherries are coming up next. My banana peppers are coming in droves but I guess they are not technically fruit.

Okay I have to get up and make some strawberry lemonade.
 
2013-05-09 10:15:30 PM  

Thorny4Pie: 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.


Ever make stewed rhubarb?
Just cut-up stalks, a touch of water, and some sugar in a sauce pan. Cook and stir over low-medium until it breaks down, but stop cooking before it's totally mush.

Stewed rhubarb with a pork chop or bratwurst beats apple sauce six ways to Sunday.

And it's awesome over yogurt for breakfast, or with vanilla ice cream.
 
2013-05-09 10:40:52 PM  
I make curd when citrus is in season. My favorites are meyer lemon and honeybelle orange. I freeze the curd and it keeps for close to a year so long as it is in the deep freeze and well packaged. I used the meyer lemons this year to make meyer limoncello. I added a basil leaf to each quart jar while it was steeping and that was a good decision.

Vidalia onion season I make onion jam, with thyme and stout. It is very good on rare roast beef or a steak sandwich, or spread on top of a slice of french bread toast with some blue cheese.

When berries are in season, I make jams and shrubs. I don't bother with jellies, too much work for an end result that is kind of blah. I do so love triple berry jam with cinnamon and vanilla. I also make infused vodka and infused evercelar with berries and herbs.

Apple season, I make apple butter with bourbon and cider. It is very tasty and generally disappears from my cupboards quickly, as most of my friends weasel away a jar or so when they stop by.

I make tomato jam, chutney, green tomato pickles, tomato pie, salsas, and marinara sauce, sun-dried tomatoes, whatever I'm in the mood for.

And with hot peppers I make candied peppers, sweet, hot, with a bunch of whole spices. Amazing with goat cheese or blue cheese or even cream cheese on wheat thins.

And when things are fresh, I cook with them. I have a decent garden and grow about 70 varieties each year, so I don't purchase much produce at all. It's either fresh from the garden, frozen by us, or otherwise preserved. The one thing i buy all winter is lettuce, because there really is no way to make that keep.
 
2013-05-09 10:44:46 PM  

redslippers: I make curd when citrus is in season. My favorites are meyer lemon and honeybelle orange. I freeze the curd and it keeps for close to a year so long as it is in the deep freeze and well packaged. I used the meyer lemons this year to make meyer limoncello. I added a basil leaf to each quart jar while it was steeping and that was a good decision.

Vidalia onion season I make onion jam, with thyme and stout. It is very good on rare roast beef or a steak sandwich, or spread on top of a slice of french bread toast with some blue cheese.

When berries are in season, I make jams and shrubs. I don't bother with jellies, too much work for an end result that is kind of blah. I do so love triple berry jam with cinnamon and vanilla. I also make infused vodka and infused evercelar with berries and herbs.

Apple season, I make apple butter with bourbon and cider. It is very tasty and generally disappears from my cupboards quickly, as most of my friends weasel away a jar or so when they stop by.

I make tomato jam, chutney, green tomato pickles, tomato pie, salsas, and marinara sauce, sun-dried tomatoes, whatever I'm in the mood for.

And with hot peppers I make candied peppers, sweet, hot, with a bunch of whole spices. Amazing with goat cheese or blue cheese or even cream cheese on wheat thins.

And when things are fresh, I cook with them. I have a decent garden and grow about 70 varieties each year, so I don't purchase much produce at all. It's either fresh from the garden, frozen by us, or otherwise preserved. The one thing i buy all winter is lettuce, because there really is no way to make that keep.


Chutney recipes please!!!!
 
2013-05-09 10:51:35 PM  
God Is My Co-Pirate:

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

Can't get rosemary to grow? I can't get rid of my rosemary plant.  I've DUG. IT. UP. three times, and it's three feet high by the end of the year.  Frickin weed.
 
2013-05-09 11:35:51 PM  

FrancoFile: Chutney recipes please!!!!


This is my base; I adjust it as the mood strikes. I also use a pH meter to know how much acid to add for canning, and have found the amount of vinegar in this recipe works with pretty much every tweak I've attempted, so adding things to taste should be pretty safe.

4 lb.s tomatoes, peeled, cored and chopped
Medium to large head of garlic, finely minced
1 very large onion, minced, or two medium
1 - 1 1/2 cups dark brown sugar (to taste)
1-1/2 c. cider vinegar
1 TB. pickling salt
1 lime, zested and juiced
1 1/2 inch chunk of fresh ginger, grated on a microplane or very finely minced
Hot peppers, minced, to taste (I usually use whatever hot peppers I have fresh at the moment, and judge based on how hot the particular pepper is. When I don't have fresh ones, I buy and use 2-3 serranos)
1 tsp. cumin seeds
1 tsp. coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black cardamom seeds (optional)
1/2 cup golden raisins, chopped and soaked in 1/4 cup warm bourbon or whiskey

Simmer in a nonreactive pot for 1/2 to two hours, stirring every few minutes to prevent sticking/burning. Ladle into clean hot half pint jars, leave 1/4 inch headspace and process in boiling water bath canner for 10 minutes.
 
2013-05-09 11:39:41 PM  
When pears come into season, I like to poach them in wine and honey, then serve them with chevre with honey mixed in, and crusted with pistachios or almonds, with a nice sourdough. The poaching liquid you reserve, and then reduce to a nice thick glaze to pour over the pear, sliced thin and draped over the crusted sweet chevre, usually over some fresh greens. It makes a nice salad, and as an appetizer it sort of sets the mood for the rest of the meal.

I also like to make a faux sorbet when there are a lot of berries. Nothing so involved as a true sorbet, and really, it's the sort of thing you can make just about any time of the year. Sorbet is mostly water, but when there's an abundance of berries, just freeze the wee suckers, and puree, and add a bit of honey, and perhaps a dash of brandy or rum to keep it from setting all frozen, and simply serve from the mixer. You want a puree that is fine, and then just sweetened a bit, and only enough liqueur to give it flavor--it's not a daiquiri. Just a quick faux sorbet that you can then pack into a freezer container, and then scoop out a bit as dessert or just between courses.

When watermelons hit, I simply serve slices, with a bit of cracked black pepper--not a crust of black pepper, but a sprinkle or three. The sweetness of the melon overpowers the pepper, but the taste buds are still registering the pepper's presence. The signals get crossed in the brain though, and it tricks the brain into thinking that the melon is even sweeter than it already is. This doesn't work so well for underripe melons, which aren't quite sweet enough for this trick to work, but when they're already bursting with sweet, it is just heaven on the slice.

When grapes start rolling in, I like to use them for salsa. Especially if I can get a hold of a decent variety of grapes. Seedless and seeded grapes, you treat them like any other extra ingredient in a salsa, and chop your onion, peppers, a bit of garlic, some chili, cumin, coriander and your favorite hot sauce. Make it colorful, and a grape salsa works well with chicken or pork, or firm fish as a garnish, or finishing sauce. I prefer a rough chop, that is less sauce, and more a salad, but you can puree if you want, or reserve half of the chopped product, and puree some if you like more of a sauce consistency.

Greens as they come in, are heaven. Just a simple toss with some bacon crumbles--I am a good Southern boy so I like to do a killed salad with rendered bacon, flash the greens in the fat, deglaze with apple cider vinegar, and just wilt the greens a bit. Even a decent mesclun mix will give you enough variety of greens to give you a mix of flavor, and a killed salad, with some chopped apple, pears, maybe even some pomegranate seeds or even some fine chopped mango in with the greens as they wilt will give you some great flavor, and some fun with textures. Killed greens are great to layer, napoleon-like, with Parmesan croutons--just take Parmesan in its shredded form, and melt it into a thin disk on a flat top or in a saute pan, and then take the disk of melted cheese and set it aside to cool, and you have a disk of crispy cheese to play with. Killed greens, Parmesan crouton, and some fresh Romas and some fresh mozzarella and you've got a great summer salad.

Then there's fiddleheads...oh...delicious fiddleheads...
 
2013-05-09 11:42:07 PM  
I assume this thread is for our upside-down cousins in the backwards austral reaches?

Fruit of any kind is months away here in the U S of A.
 
2013-05-09 11:52:47 PM  

BuckTurgidson: I assume this thread is for our upside-down cousins in the backwards austral reaches?

Fruit of any kind is months away here in the U S of A.


Not in the south. My mom is in southern Georgia, they are harvesting strawberries and the first clingstone peaches are coming off the trees, and she says they are about 3 week or so until the first melons are ready. In Florida, it is the tail end of the citrus season. Up until recently I lived in Indian River County, and friends have been shipping me citrus and mangoes all winter. Wne I was in Florida, I grew many fruits and vegetables and got in three growing cycles each year. I planted in September, late November, and late February. You don't grow squat in south Florida in the summer. It is too hot, burns the leaves.

Hell, I'm in northern Iowa and I have rhubarb almost ready to be picked, and arctic strawberries ripening indoors.
 
2013-05-10 01:06:27 AM  

electronsexparty: I prefer my fruit raw, so:

Strawberries in a spinach salad (with bell pepper, tomato, and feta- dressed with lavender balsamic vinegar and meyer lemon infused olive oil).

However, what's better than raw fruit? Why, alcohol infused with fruit, of course. It's easy.

1.) Buy fruit (I did cantaloupe.)
2.) Buy clear alcohol ( I did gin. You can do darker alcohols, but I haven't.)
3.) Put in mason jar
4.) Shake a few times a day, taste once a day
5.) Take out fruit and strain sediment
6.) Enjoy in drink or by itself

It look about 3 days for the cantaloupe to develop a good flavor. There are guides online on how long certain things take to infuse, on average.


I've seen a recipe that involves cutting a piece out of the top of a watermelon, pouring wine or vodka inside, then plugging the piece back in and letting it sit for a day of two in the fridge.
 
2013-05-10 01:10:16 AM  

Aarontology: Step 1: Acquire apple
Step 2: Eat apple

Why mess with perfection?


Indeed. While there are some great recipes including fruit, it's also great to appreciate the flavor of high quality fruit on its own.

Here are a couple of beautifully simple recipes that I picked up on the internet:
i1243.photobucket.com
 
2013-05-10 01:49:01 AM  
My favorite fruit recipe is Prickly Pear Jelly, just a simple, basic, in any old cookbook recipe. Nothing exotic added, just the fruit juice, sugar and pectin. I discovered the first time I made it that if it jelled I had Prickly Pear Jelly, but if it failed to jell I had Prickly Pear Syrup! So, a big Win-Win either way.

I actually kind of try to make it fail, because the Prickly Pear Syrup tastes utterly, mind-blowingly awesome!

ProTip: Use long BB Que tongs to pick the fruits and the BB Que fork to skewer the fruit to hold over a burner and burn off ALL the spines.
 
2013-05-10 01:57:01 AM  

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.


Um, just in case you are not aware, Mint is almost a weed, in the way it spreads. It's almost an invasive as Vinca (Periwinkle)
 
2013-05-10 02:01:36 AM  

OK So Amuse Me: My favorite fruit recipe is Prickly Pear Jelly, just a simple, basic, in any old cookbook recipe. Nothing exotic added, just the fruit juice, sugar and pectin. I discovered the first time I made it that if it jelled I had Prickly Pear Jelly, but if it failed to jell I had Prickly Pear Syrup! So, a big Win-Win either way.

I actually kind of try to make it fail, because the Prickly Pear Syrup tastes utterly, mind-blowingly awesome!

ProTip: Use long BB Que tongs to pick the fruits and the BB Que fork to skewer the fruit to hold over a burner and burn off ALL the spines.


I do a Prickly Pear jam with hot peppers that is a lot of fun. Spicy and sweet, it's a great accompaniment to chicken or quail. The girl critter made me teach her Dad to make it, for when I wasn't around, so that she could get it year round. Mind you, in Arizona and New Mexico, getting a decent Prickly Pear jam isn't that hard, so peppering one up is easy to do at home.
 
2013-05-10 02:26:00 AM  
Simple recipe for cantaloupe:

Cut a cantaloupe in small chunks or slices.
Wrap in prosciutto.
Eat.

Whenever I have lots of citrus (especially since my neighbor has orange and grapefruit trees, and they give us some of the excess bounty), I stick most of them in the juicer and use the peels to make candied citrus peels. (I also freeze some of the juice into ice cubes and store them in the freezer with some uncandied peels so I can use them for recipes later on).

Any leftover thyme I have ends up in delicious Lemon-Thyme Cookies. It's been a while since I made them, but I think the recipe is still up on Martha Stewart's website or easily found via Google.
 
2013-05-10 02:34:59 AM  
 
2013-05-10 03:30:03 AM  
Green tomato pie
 
2013-05-10 04:07:11 AM  
I'll tell you what not to do with it.  Don't make one of those fruit salads where you dump a 1/2 packet of vanilla instant pudding on your mix of diced fruit and then stir it around.  I made it one evening for a picnic the following day after reading all kinds of rave reviews about it.  Most gawd awful fruit salad I've ever tasted.  Fortunately by the next morning the fruit juices had washed most of the gunk to the bottom of the bowl and I was able to it was spoon out the fruit leaving the worst of it behind.  Made it palatable anyway.  I really have to question what kind of food the people who thought this was a good idea eat on a regular basis.
 
2013-05-10 04:15:45 AM  
I live in Toronto. Nothing seasonal yet, though we just had a hot week and should have fiddleheads, wild leeks, and asparagus this as early as this weekend. I usually make a seasonal kind of gravlax when the leaks come out using Arctic char instead of salmon, wild leak, thyme, and garlic scapes instead of dill, maple sugar for the sugar component of the dry brine, and a bit of chicoutai (Québec cloudberry liqueur) as a substitute for the traditional gin. Serve with latkes, fiddleheads, and homemade crème fraîche.

At the way simpler end of the scale, when the first local strawberries come out I buy a quart and inhale them before I even make it home
from the market. And
then I swallow a bunch of Benadryl and get a rash because
I'm mildly allergic to strawberries, but I don't care.
 
2013-05-10 04:25:04 AM  
I live in Florida.

Mango Peach Salad

Cut up equal parts Mango and Peach.

Put into Bowl. Mix.

/Sliced Banana optional.
 
2013-05-10 07:12:30 AM  
Glad there is so much love for rhubarb on here. I got 4lbs from my dad's garden at the weekend. rhubarb and custard cake and rhubarb crumble was made :)

I'm getting a piece of his plant in the autumn (November is splitting time for rhubarb) so I'll have my own next year.
 
2013-05-10 07:45:34 AM  

Aarontology: Step 1: Acquire appledurian
Step 2: Eat appledurian

 
2013-05-10 08:59:52 AM  

DontMakeMeComeBackThere: God Is My Co-Pirate:

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

Can't get rosemary to grow? I can't get rid of my rosemary plant.  I've DUG. IT. UP. three times, and it's three feet high by the end of the year.  Frickin weed.


It is too cold in other parts of the US- rosemary doesn't make it through the winter here so the weed aspect isn't a problem.
 
2013-05-10 09:26:17 AM  
Mash fruit.  Add water and yeast.  Wait 1-2 months.  Enjoy.
 
2013-05-10 10:29:41 AM  

hillbillypharmacist: The banks of the Arkansas river are covered with blackberry brambles.  So usually we go down there with some buckets and eat blackberries until crippling diarrhea prevents us from picking more.


Can you suggest a place on the river you go to pick these blackberries? I'm in the LR area and my wife would love a stroll on the river picking berries.

//Of course, only if it isn't some "secret".
 
2013-05-10 11:59:27 AM  

spidermilk: DontMakeMeComeBackThere: God Is My Co-Pirate:

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

Can't get rosemary to grow? I can't get rid of my rosemary plant.  I've DUG. IT. UP. three times, and it's three feet high by the end of the year.  Frickin weed.

It is too cold in other parts of the US- rosemary doesn't make it through the winter here so the weed aspect isn't a problem.


I live in the Pacific Northwest.  My rosemary has survived seven years now and is a nice evergreen tree on the corner of my patio.
 
2013-05-10 01:14:19 PM  
Rhubarb sour cream pie!

(Will post recipe, if anyone is interested.)
 
2013-05-10 01:36:00 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.


I found a recipe for a cilantro/mint melon salad that was pretty good. I used a combination of cantaloupe, honeydew, and papaya, with a bunch of fresh mint and cilantro, and a little lime juice. The cilantro/mint combination is a little strange at first, but it grew on me. I took it to a BBQ and got lots of compliments.
 
2013-05-10 02:39:10 PM  

God Is My Co-Pirate: Tried rosemary, oregano and basil. I have the world's blackest thumbs. Maybe it's worth another try. I do love pesto.


You're far enough north that you may have to treat basil as an annual and replant each season.  Put it in a dark unglazed clay pot in full sun, water every 3-4 days until temps get above 30°C and then water every 2-3 days.  If the leaves start to turn yellow, add an extra day between watering.  Don't over fertilize and look for slow release formulas.

Keep in mind that you'll need a lot of basil to make pesto.  Maybe five or six mature basil plants.  I have three in my pot that I use for spaghetti sauce and omelets.
 
2013-05-10 04:27:50 PM  
Every Summer I contact the Blue Bell Creamery in Brenham, TX and have them ship out four half gallons of Peaches and Homemade Vanilla. (it's the minimum order)
 
2013-05-10 05:06:56 PM  
Made Dandelion Jelly 2 days ago (not bad at all - hate dandelions a little less now).  In a month we'll be overcome with black raspberries (2-6qts/day) followed closely by blueberries (just as bad).  I'm putting in a strawberry garden this year, too, because I'm a fruit masochist!
 
2013-05-10 06:24:37 PM  

Flerble: Rhubarb sour cream pie!

(Will post recipe, if anyone is interested.)


Yes, please!
 
2013-05-10 10:22:26 PM  

Cruiser: Made Dandelion Jelly 2 days ago


Please, do tell.
 
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