For the Brave: Tarte Tatin

 

This is a sponsored post. All opinions are my own. 

When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby, I was invited to go visit some organic fruit orchards in the Wenatchee area, and I had the absolute best time. The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples. Washington state is known for being one of the premier apple-growing regions in the world, thanks to advantageous growing conditions. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again.  

The Last Hurrah: Baked Peaches with Almond Crust

It has been a ritual of sorts.  Every Sunday, for the past several weeks, I head to the farmers market.  There is a fruit truck there, you see.  And it beholds soft, fuzzy peaches from British Columbia.  I place about 8 or so in a bag - and they are all for me.  The kind-looking woman at the checkout knows.  You like the peaches, she says.  I  nod.  And she nods too.  Yes.  They are good.   And when they get home, they won't last the week.  I typically let them ripen on the counter until they smell just about right, and their flesh gives a little.  Then I bite into one and let the juices dribble down my chin, arms.  Sometimes this happens while I'm hovering over the sink (and I promise, I never eat over the sink, but I can't help myself) or it happens while sitting under my favourite tree in the backyard.   It's a ritual of sorts that is slowly coming to an end, because as goes summer, as go the peaches.  These last days of summer are numbered; the crisp mornings and faint cry of the geese overhead tell me so.  Just like a reluctant lover, no matter how hard you hold on, goodbye must be said.  Oh, but it was fun while it lasted. 

Rhubarb Fool with Lavender Cream & Pistachios

I do this thing every year, every day, at this point in Spring - a walkabout around the yard.  I poke at perennials to see if they are still alive - most are but for some wild and crazy reason some don't make it.  (I lost Lamb's Ear and Globe Thistle and Purple Coneflower this year - what the hell?!).  If I were more organized and more nerdy I'd totally make a journal with drawings so I can remember where the hell I planted what, because I'm getting old and the short term memory is just not there anymore, though I can tell you who won the Stanley Cup in 1990 and what year Shakespeare in Love won the Best Picture Oscar.  If you're curious, keep on reading.  Where was I?  Oh yeah, garden nerd talk.  So in this walkabout around the yard, I'm always excited to go back to the veg patch - there is no action there yet - it's just a sad heap of wet, rotten leaves covering dirt until the Rototiller Man can come and work it up for me.  But there in the corner, thriving away in all of its big leafy business in my old friend Rhubarb - or the Barb as I lovingly call it.