End of Summer

This is a picture that was taken last week in one of my cooking classes. My class and I went to my favorite local market across from the Inn called Sweet Clover Market. We shopped for ingredients to create a spontaneous lunch back at the Inn.
This is a salad made with local ingredients; ripe peaches, tomatoes, blackberries picked by a friend, Maple Brook Farm fresh mozzarella, baby basil from the Inn's garden, and 30 year old balsamic vinegar. It was so beautiful and a lovely marriage of flavors.

I have been very much inspired this summer to take advantage of the flavorful and gorgeous local bounty. For the first time I participated in a large garden, we grew scallions, cucumbers, herbs, carrots, beets, celery, and kale. I had so much fun in the garden from planting the rows of seeds in the pouring rain to weeding on a hot sunny day. Growing your own food is extremely rewarding and I enjoy being close to nature in that healthful way, not to mention the flavors are so much better than the grocery store alternatives. By growing some of the food we consume we are helping out the environment by not having our food travel from far away.



Here in Vermont the blueberries are almost gone and apple season has blessed our tables. It is harvest season and the farmers markets are full of all kinds of squash variates, winter greens, tomatoes, potatoes, colorful rainbow carrots, and the last of the peaches. Fall raspberries are here and over the next week I plan to pick 10-15 pounds that will end up in our freezer for winter smoothies, galettes, and pancakes.

Enjoy the Apple Galette recipe!



Thank you to all of my readers for your time.
Be well and keep in touch!




Apple Cranberry Galette
Serves 6

Dough:
1 cup all purpose flour
Pinch of salt
2 teaspoons sugar
4 ounces butter, cold cut into chunks
4 ounces cream cheese, cold cut into chunks

1. Add flour, salt, and sugar into the food processor mixing bowl with metal blade. While the machine is running add butter and cream cheese. Stop food processor when dough comes together on one side of the bowl. Do not over mix!
2. Form into a ball (There should still be streaks of cream cheese) and chill for 2 hours to overnight.
*You may freeze dough for 6 months. Always defrost overnight in the refrigerator.

Filling:
4 tart baking apples, peeled and sliced thick
2 tablespoons flour
¼ teaspoon allspice
¼ teaspoon cinnamon
Pinch of salt
1/3 cup fresh cranberries
1/3 cup sugar

1 tablespoon cold unsalted butter, diced
Extra sugar for sprinkling
2 tablespoon heavy cream


1. Preheat oven to 400º.
2. Stir together apples, flour, allspice, cinnamon, salt, cranberries, and sugar in a large bowl until combined.
3. Roll dough out to a 12inch circle. Carefully move pie dough onto baking sheet, then spoon apple mixture onto center of dough, leaving a 2-inch border around edge.
4. Fold edge of dough over filling, pleating dough.
5. Then dot filling with butter pieces. Lightly brush dough with heavy cream and sprinkle with sugar.
6. Bake until apple filling is bubbling and pastry is golden, 30 to 35 minutes. Cool slightly on baking sheet. Serve Galette warm with ice cream.