July is bursting at the seams right now with fruit. I’ve been busy picking apricots, blueberries and black raspberries for pies and jams. I also picked up some California cherries for jam making. I am trying something new this year as well. I kept all the cherry pits and I am making a cherry liquor. Right now, the pits are in a jar mixed with a little agave syrup and brandy. I’ll shake the jar a few times every week and keep it in a dark place. In two or three months, it should be ready to strain out the pits and bottle.
The easiest type of pie to make is a crostata. It is made with one pie crust in a freeform sort of way. I roll out the pie dough in a circle and place on a sheet of parchment paper on a baking tray. Whatever fruit I have at the time gets mixed with a small amount of organic sugar and tapioca powder or ever quick cooking tapioca which sets the fruit up even better. I use 2-3 Tablespoons of tapioca depending on how juicy the fruit is. Something like peaches takes 3 Tablespoons for sure. Mix about two cups of fruit with about 1/4 cup of sugar (add more if you are using berries) and the tapioca. Let it sit for a few minutes. sprinkle the bottom of the crust with almond flour or any nut flour, a Tablespoon of sugar, and a little tapioca powder. Place your fruit mixture in the center and bring up the sides around the fruit, leaving the center open. Bake the pie at 400 degrees for 15 minutes, then turn down the temperature to 375 for another 30 minutes or until the crust is brown. You can also brush the tart before you bake it with a little milk and top with sugar if you like your crust a little crustier.
In addition to fruit, we have a lot of tomatoes coming in along with eggplant and some peppers. I am hoping I will have enough of the San Marzano tomatoes to put up 4 or 5 quarts for the winter. We also have winter squash everywhere. In the winter when I scoop out the winter squash seeds, I take them to my garden and spread them around. As a result, I have various winter squash taking over my garden. I love winter squash. We keep it on our covered front patio all winter and it stays good until mid-March or April.
I also have sunflowers popping up in the most unexpected places, perhaps from seeds left over from last year. The bees are everywhere. I planted a lot of borage in between plants and it really attracts the bees. The oregano is also starting to blossom, and the bees love that as well.
The figs are heavy on the tree right now. I think we are one week or so from picking. I am really looking forward to this year’s crop. I am planning on drying some of the figs this year as well as making tarts, jam and brandied figs. I’ll post some more on them later.
Meanwhile, this has nothing to do with fruit or vegetables, but my very old cactus that still blooms at night twice a year has sent out a new shoot at the top of the plant. I moved the plant recently as it is in a pot. I have considered cutting it back to just allow the shoots at the bottom to take over. I may have mentioned my plans to the plant. Now, in an effort to preserve itself, it has developed a new pup.
You can see how old and grey the rest of the cactus is, but I feel like the plant is talking to me directly. The blooms are so wonderful and smell so good, even if they only last two days, I could never just cut it down. Cactus lovers out there, if you have any suggestions, please let me know.
July 4th always seems like the beginning of the end to summer, even if August is the hottest month. Its the light for me. I like waking up at 5:30 to sunlight and seeing the light linger even after the sun goes down until 8:30. Now the days are getting shorter but slowly. I plan on making the most of the daylight while I can.
Reflections Outside My Window 