Monday, August 15, 2016

15 August 2016

After another hectic week and busy weekend, I decided to float in the pool instead of heating the kitchen up to cook Sunday Supper. However, I bought some wonderful fresh ingredients at the Canton Farmers Market on Saturday, so I decided to cook a "Meatless Monday" supper tonight. My haul on Saturday included some beautiful Elm Oyster mushrooms from one of our newest vendors, Loud Mouth Gourmet Mushrooms, from Talking Rock; more amazing everything bagels and farm eggs from Whim-Wham Art Farm; fresh pico, pork and chicken tamales from Mila and Rosi's Taste; the last peaches from Pearson Farm; other assorted vegetables from various farmers; and even a jar of hot Dixie chow chow!I am excited to use these ingredients in various meals all week long.

For tonight's Meatless Monday supper, I put the beautiful Elm Oysters fungi to use in a big pot of mushroom soup. I studied various recipes from Julia Child to the New York Times to come up with my own, healthier version. It was very tasty and light, and a touch of Sherry added just the right kick to make it interesting.

Keeping with the healthy fresh theme, I used the Pearson peaches along with some fresh figs from my backyard tree to make a sugarless fruit crumble. It was really delicious and unbelievably sweet to only feature a little honey. Since the soup was on the light side, the peach and fig crumble added a filling end to the meal.

Now, on to a week filled with meetings, Council, vet appointments and other busy activities. Maybe I will get back on schedule for this week's Sunday Supper.

The Menu:

- Homemade Elm Oyster Mushroom Soup

- Healthy Peach and Fig Crumble

The Recipe – Sugarless Peach and Fig Crumble


Fruit Filling

4 fresh peaches, cut into wedges
8 fresh figs, sliced in half
1 teaspoon vanilla extract
1 tbsp cinnamon
1 teaspoon fresh ground nutmeg

Crumble Topping

1 cup chopped walnuts
1 cup organic, low sugar granola
3 tbsp coconut oil
1/2 cup local honey
1 tsp cinnamon
1 tsp nutmeg

Prepare Filling

Preheat oven to 350. Cut peaches and figs and place in a medium bowl. Pour vanilla over fruit, then stir in spices. Divide fruit mixture into four, 6 inch ramekins.

Prepare Topping

In separate bowl, mix together walnuts and granola, then stir in oil, honey and spices. Divide crumble topping over fruit in ramekins. Cover with foil and bake for 15 minutes. Remove foil, and bake for 10 minutes until crumble is toasty. Serve warm.

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