Photos, Links, and a Farmers Market Galette
A little summer catch-up and a holiday weekend grab bag.
Once a month, I gather up a few photos, links, and random things that have caught my eye and share them here.
Lately, I’ve been hoarding cherries, peaches, nectarines, and apricots from the farmers market. Things have escalated.
If your kitchen counter looks anything like mine, turn that overflowing bowl of stone fruits into a simple galette. It’s everything you love about pie, just a little more rustic, free-form, and forgiving.
I recently shared a strawberry version, too, if you’re looking for another easy summer dessert.
Just slice the fruit (I like big chunks) and toss it with a little flour, sugar, vanilla, and a dash of nutmeg for mystery.
Unroll a refrigerated pie crust and, if you’d like, crumble a little almond paste over the top (highly recommended).
Next, spoon on the fruit.
Fold the edges of the crust up and over the filling, brush with egg or cream, and sprinkle generously with sugar.
Bake until the fruit is bubbling and the crust is deeply golden. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
And just like that, you’re whole day got better.
Meanwhile, the vegetable garden is having a very good summer.
I’ve got peppers, eggplants, celery, peas, bok choy, and approximately 100,000 cherry tomatoes on the way.
There’s nothing quite as thrilling as picking the first Sungold tomatoes of the season.
These ended up on a deep-dish vegetable pizza with lots of cheese, sliced zucchini and spring onion, baked in my cast iron skillet. We inhaled it.
Nothing says July quite like hot pink gladiolus against a white picket fence.
If summer had a postcard, this would be it.
In other important news, Trader Joe's is selling a strawberry mini sheet cake.
I feel it’s my civic duty to tell you about it.
I think you should buy one. Immediately. Like, today.
It’s the perfect size, ridiculously delicious, and I haven’t been able to stop thinking about it.
I also felt it was necessary to document this freakishly large sweet potato that showed up in my CSA box.
I included the butter because otherwise you might think I was exaggerating. Again.
Here’s a few things I’m reading:
Gentle (Courtney Carver): Lately, I’ve been trying to do a little less, sit down without feeling like I have to earn it first, and simplify my days. This book is a wonderful reminder, with plenty of practical tips, that not every moment has to be productive.
What Goes With What (Julia Turshen): Julia Turshen has a gift for teaching people how to cook confidently without relying on a recipe. This book is filled with useful, doable ideas, along with plenty of smart advice and kitchen tips, all delivered in her warm, approachable voice.
Good Things (Samin Nosrat): I love cookbooks that make me a better cook. This one is packed with recipes, technique, and helpful kitchen wisdom. I learned something new on nearly every page.
Thank you for reading! I really appreciate it, and I’ll see you here next Sunday with something new.
Farmers Market Stone Fruit Galette
Ingredients
1 refrigerated pie crust, gently rolled about 1 inch larger all around to smooth out any creases or seams
5–6 cups sliced stone fruit (peaches, nectarines, plums, apricots, or any combination), cut into large chunks
2–3 tablespoons all-purpose flour (use 3 tablespoons if your fruit is especially juicy)
2–3 tablespoons granulated sugar, depending on the sweetness of the fruit
1 teaspoon vanilla extract
A pinch of ground nutmeg
2–3 ounces almond paste, crumbled (optional, but highly recommended)
1 egg, beaten, or a few tablespoons heavy cream, for brushing the crust
Coarse or granulated sugar, for sprinkling
Vanilla ice cream or whipped cream, for serving
Instructions
Heat the oven to 400°F. Lightly butter or oil the bottom of a 9-inch pie plate, then press a sheet of parchment paper into the pan. The butter or oil keeps the parchment from sliding around.
In a large bowl, gently toss the fruit with the flour, sugar, vanilla, and nutmeg. If the fruit releases a lot of juice while it sits, transfer it to the pie crust with a slotted spoon or drain off the excess liquid before assembling the galette. This will help keep the crust crisp.
Place the pie crust in the prepared pie plate. If using, crumble the almond paste over the center, leaving about a 2-inch border around the edge.
Spoon the fruit onto the center of the crust. Fold the edges of the crust up and over the filling, pleating as you go. Brush the crust with the beaten egg or heavy cream, then sprinkle generously with sugar.
Bake for 35–45 minutes, or until the fruit is bubbling and the crust is deeply golden.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.